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9" Lamb Sabzi Pot Pie

9" Lamb Sabzi Pot Pie

$36.50
$36.50
Sale Sold out

(FROZEN, FEEDS 4-6) This delicious spring pot pie is absolutely full of fresh herbs and features pulled lamb and kidney beans to make it a hearty and filling meal. Made from scratch with our vegetarian egg-and-butter crust. 

how to store it

• Keep unbaked pot pies frozen at all times!
• Do not thaw before baking; pot pie should be baked from frozen.*
• Frozen pot pies kept in a proper freezer are best if enjoyed within 6 months of the packaging date.

*If for some reason your pot pie does thaw, it MUST be baked within 24 hours of thawing.

how to bake it

1. Preheat oven to 400 degrees.
2. For best results, brush pie with egg wash (1 egg mixed with 2 tbs. milk or cream).
3. Place frozen pie in the oven. Bake for 60-75 minutes or until golden brown and bubbly. Be careful - pie will be HOT!

• PRO TIP: All ovens are different! If this is your first Pots & Pans pot pie, give yourself some extra baking time before you plan to serve it.

animal products

dairy, lard, and poultry

allergens

dairy and wheat

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Customer Reviews

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Sara Culleton
Authentic taste, innovative format!

I tried ghormeh (lamb) sabzi, a classic Persian dish, at a Persian restaurant less than two months ago, so I was VERY intrigued that P&P put this out as their seasonal savory pie. It tasted just like the more traditional one I had at the restaurant - but even better since it was wrapped in crust!! (Also less salty, which I appreciate.) I'm not Persian, but I've been learning more about the culture and trying recipes myself for about a year, and this was absolutely on point to me - including the limoo amani (dried lime, for flavor) in the ingredients! Please bring it back soon :-D

*FYI: the rice in my pic is not part of the pie - I made it separately. I'd suggest rice and/or flatbread to soak up the juices!

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