Our classic chicken pot pies are made from 100% American‐grown and harvested chicken, a delicate variety of vegetables, herbs and spices.  When ordering, please specify White Meat or Dark Meat.

This pie is made with fresh pork shoulder, braised for 12 hours then smothered with our house‐made vinegar and tomato based sauce.

An old‐time classic shepherd’s pot pie is made with pasture‐raised coarse‐ground lamb and vegetables; topped with hand‐mashed Yukon Gold potatoes and roasted garlic.

Made with handmade all‐beef meatballs, seasonings and smothered in our Wellington Marinara Sauce. These pies are then covered with a blend of Romano, Asiago, Mozzarella and Parmesan cheeses.

Mushroom lovers delight! Made with a blend of cremini, button, porcini and shiitake mushrooms, combined in a mushroom and port wine sauce.

Whole brisket braised for 18 hours until tender, along with herbs and spices.