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Vegetarian Pot Pie

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Description: Chef Adam used a vegetable stock and jam packed this pot pie with tasty vegetables, covered with a flaky pastry crust. For those of you who have had their other pot pies, you know just how yummy their toppings are. This pot pie can be a meal in itself or an amazingly tasty side dish. Filled with oven roasted carrots, parsnips, celery, turnips, onions, fennel, cremini mushrooms, their signature gravy and topped with made-from-scratch puff pastry. Made in-house at the Griggstown kitchen!

Ingredients: Filling: Vegetable Stock (water, carrots, celery, onions, parsnips, turnips, garlic, thyme, fennel, black pepper), Carrots, Celery, Onions, Peas, Parsnips, Turnips, Cremini Mushrooms, Wheat Flour (wheat, niacin,  reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), Unsalted Butter, Vegetable Oil Blend (soybean oil and olive oil pomace with annatto), Garlic, Thyme, Salt, Black Pepper.Puff Pastry: Wheat Flour (wheat, niacin,  reduced iron, thiamin mononitrate, riboflavin, enzyme, folic acid), Unsalted Butter, Water, and Salt.

Storage: Pies come frozen. Directions are on the package.

Griggstown Farm

In 1975, George Rude began raising a handful of quail on two acres of a farm located in the historic village of Griggstown in Princeton, N.J. At that time the property was owned by Peter Josten. By the time George Rude purchased the land from Josten in 1992, the Griggstown Quail Farm had grown to over 65 acres raising pheasants, quail, chickens and, when in season, Mallard and Muscovy ducks, turkeys, and partridge. All the birds were all natural (free of growth hormones and antibiotics) and cage free without overcrowding, a standard George Rude keeps to this day. The farm is proud to raise all natural free range heritage breed turkeys, which are the closest breed to the turkeys that the Pilgrims ate. We also raise free range traditional white turkeys and free range pheasants, which are available in the store from October until March. We sell most of the turkeys during Thanksgiving; make sure to place your order early since we sell out each year! The farm houses a USDA processing plant which processes poultry five days a week. Deliveries to distributors and restaurants are made everyday. The farm sits just off Bunkerhill Road in Griggstown and passers by often see horses peacefully grazing in the fields of the Griggstown Farm.

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