Chicken Pot Pie

While it started as a dinner special one cold blistery winter week, this chicken pot pie sold so quickly that it instantly became a Flour favorite. Flour Bakery starts with homemade chicken stock, all-white meat chicken, peas, carrots, and potatoes, thickened with a little flour. The pot pie filling goes into a pie shell lined with flaky buttery pie dough and topped with a top crust that bakes to a gorgeous golden brown. These chicken pot pies are fully cooked and frozen to keep them fresh and delicious! It can be stored in the original wrapper in the freezer for up to two months or in the refrigerator for up to one week.

Widely regarded as one of the very best bakeries in America, Boston’s iconic Flour Bakery + Cafe is the creation of legendary pastry chef Joanne Chang. Chang spent years honing her craft at some of the country’s top restaurants before opening Flour in Boston’s South End with her husband Christopher Myers in 2000. Her array of wildly delicious sticky buns, cinnamon rolls, cookies, muffins, cakes, pies, and more quickly attracted a loyal following, and the awards and accolades soon began to roll in. Chang was awarded the James Beard Award for Outstanding Baker in 2016, and today there are nine Flour Bakery + Cafe locations across Boston and Cambridge.