What can I say, I love to cook! I always have and as a kid watching my mother make her famous stuffed cabbage, (I cannot give away the secret ingredient, sorry!) I learned the old school way to make REAL home-made food.
I am always surprised by what they call HOME MADE nowadays. A lot of it doesn’t resemble what I learned from carefully watching over the shoulder of my super-chef mother. After years of observation, I learned the “dying out” traditions of how food was made with the heart and soul carried down by a long line of Jewish women. I miss my mother and have a turtle named after her, Doris. But the turtle doesn’t cook as well as she did. Oh well. Anyway, back to the cooking. Years ago while raising my two daughters, I was always cooking and always made sure I made enough to share with others in the community. That is part of my philosophy of cooking. No one should go hungry no matter what! My kids remind me of what I used to say when we had company coming. They would always ask why I had made so much food. I would say “what if a bus full of hungry nuns breaks down at the end of our driveway? We have always been lucky enough to share. And for this I am grateful for. I hope that by sharing what I have learned from my mother, my family, and a long, abundant life, I can give back to others with REAL homemade food that transcends time and culture. Try a Wellington Pot Pie for yourself. I would be honored if you did! My pies are a rare example of REAL home-made food available in the marketplace.
All vegetables are grown and harvested in the United States. All beef, chicken, pork, and turkey are 100% American raised and processed in the United States, and contain no antibiotics, growth hormones or preservatives.
Our customers appreciate the differences between factory food and handcrafted food because of the ingredients, quality, and care put into the products they are eating.
When our pot pies come out of the oven they are put into a blast freezer to preserve quality. They are then individually packaged. They will last for quite a long time in the freezer.
All our pot pies are fully cooked when you receive them. Reheat them in a toaster oven or conventional oven. Make sure to remove the bottom baking tin if you use a microwave, but this may make things a bit too soggy. If frozen, we suggest using a toaster oven or conventional oven at 300° for about an hour. If you had time to take your pot pie out of the freezer the day before for some defrosting you can start with heating for half an hour, but these times are only approximate depending upon the temperature of your freezer, refrigerator and oven. We recommend not heating over 300° because the crust will start to burn before the filling gets heated through.
Because all of our products are handmade, we don’t keep a large inventory in stock. All of our pot pies are flash frozen. Drop us a line to find out what is available. If we don’t have the variety of pot pies you want, we are happy to give you an estimated date you can expect them to be available. Of course, lately, with the many supply chain issues, we can never know exact dates, but we will do our very best to make sure you get the pot pies you want.
Bergen County New Jersey deliveries are free, or very low cost, depending upon your location. The minimum order is 4 pies. Shipping frozen pies are a bit more expensive due to the heavy weight and packing required. If you would like a quote please contact us either via email or phone call with an address and how many pot pies you would like. We'll get back to you with the cost as soon as possible.
What can I say, I love to cook! I always have and as a kid watching my mother make her famous stuffed cabbage, (I cannot give away the secret ingredient, sorry!) I learned the old school way to make REAL home-made food.
