Signature Chicken Pot Pie

Tender, slow-roasted diced chicken is perfectly paired with fresh carrots, sautéed onions, celery, and hearty potatoes, all simmered in a rich, herb-infused cream sauce. Encased in a signature flaky, golden pie crust, this comforting classic is baked to perfection for a warm and satisfying meal.

Crust Club was founded in 2016 with a simple, beloved family recipe for chicken pot pie. What started as a homespun delivery business expanded into a brick-and-mortar location in Pleasant Grove, Utah, in 2021, and in 2024 Crust Club was acquired by Sawyer Hemsley, the visionary entrepreneur behind beloved cookie shop Crumbl. Now with additional locations opened and more in the works, Crust Club is taking its spectacular lineup of comforting sweet and savory pies nationwide!

MORE DETAILS

This package includes

• 1 or 2 Chicken Pot Pies, your choice
• Savory Chicken Gravy (8 oz.)
• Each pie serves 4-6 people, measures 10″, and weighs approx. 3.5 lbs.

INSTRUCTIONS / STORAGE

• Crust Club ships Tuesday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Pot pies ship frozen with ice packs, may thaw in transit.
• Store pie in the freezer for up to 2-3 months, or in the refrigerator for 1 day.
• Store gravy in the freezer for up to 90 days or in the refrigerator for up to 24 hours.

To Serve

Pie – From Frozen

• Preheat oven to 375°F.
• Lightly egg wash the pie, cover with foil, and bake for 1 hour. For a lighter crust, brush with egg white; for a darker crust, whisk a whole egg and brush over the pie. If the crust browns too quickly, cover the edges with foil for the rest of the bake time.
• Remove foil and continue baking for 1 additional hour, or until the internal temperature reaches 165°F. For a darker crust, bake an extra 15 minutes.
• Season to taste and enjoy!

Pie – From Thawed

• To thaw, place in the refrigerator overnight, then bake once thawed.
• Preheat oven to 425°F.
• Egg wash the pie and bake for 30-45 minutes, or until the internal temperature reaches 165°F. For a lighter crust, brush with egg white; for a darker crust, whisk a whole egg and brush over the pie. If the crust browns too quickly, cover the edges with foil for the remainder of the bake time.
• Season as desired, serve, and enjoy!

Gravy – Stovetop

• Heat from thawed in a sauce pan on low until bubbly until temperature reaches 165°F.
• Serve & enjoy!

Gravy – Microwave

• Heat from thawed after removing the lid in 20 second intervals while stirring until temperature reaches 165°F.
• Serve & enjoy!

Ingredients

• Chicken Pot Pie – Butter, Shortening, All-Purpose Flour, Buttermilk Powder, Salt, Water, Buttermilk, Carrots, Celery, Potatoes, Chicken, Heavy Cream, Water, Onion, Butter, Flour, Thyme, Black Pepper, Salt, Parsley, Chicken Base, Egg Wash
• Savory Chicken Gravy – Heavy Cream, Water, Butter, Flour, Black Pepper, Salt, Thyme, Onion Powder, Parsley Flakes, Chicken Base