3 Months of Savory Pies

It's easy to get a hearty, crowd-pleasing dinner on the table with a little help from the Southern Baked Pie Company. Founder Amanda Wilbanks makes her entrée-size pies using local ingredients and treasured family recipes. The savory, satisfying meals feature farm-fresh meat, vegetables and eggs, plus signature seasonings and hand-pressed all-butter crusts. A great gift for busy families and a quick way to create a party spread, the time-saving entrées are simple to prepare – just bake and serve with your favorite side dishes. This collection includes three popular varieties, delivered right to your door.

• 8 lb. 10 oz. food total (24 servings total).
• Easy to prepare – just heat and serve.
• Shipped frozen.
• A Williams Sonoma exclusive.

Set includes (see More Info tab for details):

• Month 1: Chicken Pot Pie
• Month 2: Southwestern Taco Pie
• Month 3: Pot Roast Pie

Month 1: Chicken Pot Pie

• This classic double-crust pie is filled with all white-meat chicken, peas and carrots in a creamy roux seasoned with salt and pepper. (10" diam.; 2 lb. 14 oz.; 8 servings)

Month 2: Southwestern Taco Pie

• Featuring a kick of heat from cayenne, jalapeño and paprika, this Mexican-inspired pie is made with ground beef, black beans, corn and green peppers in a flavorful tomato sauce. (10" diam.; 2 lb. 14 oz.; 8 servings)

Month 3: Pot Roast Pie

• Baked inside a flaky pie crust, this comfort-food combination showcases tender, slow-cooked pot roast and gravy layered over creamy mashed potatoes. (10" diam.; 2 lb. 14 oz.; 8 servings)

Receiving Instructions

• Savory pies ship frozen to arrive chilled.
• Upon receipt, store unopened in freezer for up to 6 months. Once opened, enjoy within 1 day.

Preparation Instructions

• Keep frozen until ready to cook.
• Preheat oven to 400°F. Remove plastic wrap. Place frozen pie in oven. Bake for 25 minutes, then reduce oven temperature to 375°F. Bake for additional 45–60 minutes or until crust is golden brown and internal temperature reaches 185°F as measured by instant-read thermometer.
• Let pie stand for 15–20 minutes before slicing.
• Serve warm.

• Chicken Pot Pie: Water, chicken, flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin), butter (pasteurized cream, natural flavorings), carrots, peas, chicken base (roasted chicken, salt, autolyzed yeast extract, chicken fat, sugar, onion powder, extractive of turmeric [color], spice extractives), salt, sugar, pepper.
• Southwestern Taco Pie: Ground chuck, flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin), tomato, butter (pasteurized cream, natural flavorings), black beans (black beans, water, salt, calcium chloride), green bell peppers, corn, water, onion, salsa (crushed tomatoes [water, crushed tomato concentrate], jalapeño peppers, diced tomatoes in tomato juice, onions, dehydrated onions, salt, distilled vinegar, water, garlic, natural flavoring), green chilies (diced green chili peppers, water, salt, citric acid, calcium chloride), garlic, pepper, chili powder, cumin, paprika, cayenne pepper, cornstarch, corn, salt, sugar.
• Pot Roast Pie: Potatoes (potatoes, water, canola oil), cream cheese (pasteurized milk, pasteurized cream, cheese culture, salt, carob bean gum), whole milk solids, salt, creamer (whey, whole milk solids, milk protein concentrate, sorbitol), pot roast (dextrose, salt, sodium phosphate, sugar, water, raw onions, roast beef flavor [hydrolyzed soybean/corn protein, autolyzed yeast extract, yeast extract, beef extract, partially hydrogenated soybean/cottonseed oil, caramel color], salt, dextrose, natural flavoring, sugar, dehydrated carrot), flour (bleached wheat flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin), butter (pasteurized cream, natural flavorings), water, salt, sugar.