Description
Our famous chicken pot pie culinary wonder! We first take premium free range whole chickens and stuff them with mirepoix and slow roast them. The meat is then taken off the bone, and the bones and mirepoix are used to make a rich chicken stock. A velouté is then created using the stock, heavy cream, butter and Chardonnay wine. The pie is assembled using white and dark meat, the Chardonnay butter cream velouté, caramelized onions, lima beans, peas, carrots, pearl onions and button mushrooms. 40 oz.
