BBQ Mac & Cheese + Chicken Pot Pie – 2 Pack

This pack includes Crust Club’s signature Chicken Pot Pie & BBQ Mac Pot Pie!

This Chicken Pot Pie is a timeless favorite-tender, slow-roasted diced chicken, fresh carrots, sautéed onions, celery, and hearty potatoes, all simmered in a rich, herb-infused cream sauce, then baked inside our signature flaky, golden crust. And the BBQ Mac Pot Pie delivers a bold twist-creamy three-cheese macaroni layered with tender pulled pork in a sweet and tangy BBQ sauce.

Crust Club was founded in 2016 with a simple, beloved family recipe for chicken pot pie. What started as a homespun delivery business expanded into a brick-and-mortar location in Pleasant Grove, Utah, in 2021, and in 2024 Crust Club was acquired by Sawyer Hemsley, the visionary entrepreneur behind beloved cookie shop Crumbl. Now with additional locations opened and more in the works, Crust Club is taking its spectacular lineup of comforting sweet and savory pies nationwide!

MORE DETAILS

This package serves 10-12 people and includes 2 Pot Pies

• Each pie measures 10″ and weighs approx. 3.5 lbs.

Flavors Include

• 1 Chicken Pot Pie
  • Includes Savory Chicken Gravy (8 oz.)
• 1 BBQ Mac Pot Pie

INSTRUCTIONS / STORAGE

• Crust Club ships Tuesday-Thursday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Pot pies ship frozen with ice packs, may thaw in transit.
• Store in the freezer for up to 2-3 months, or in the refrigerator for 1 day.

To Serve

From Frozen

• Preheat oven to 375°F.
• Lightly egg wash the pie, cover with foil, and bake for 1 hour. For a lighter crust, brush with egg white; for a darker crust, whisk a whole egg and brush over the pie. If the crust browns too quickly, cover the edges with foil for the rest of the bake time.
• Remove foil and continue baking for 1 additional hour, or until the internal temperature reaches 165°F. For a darker crust, bake an extra 15 minutes.
• Season to taste and enjoy!

From Thawed

• To thaw, place in the refrigerator overnight, then bake once thawed.
• Preheat oven to 425°F.
• Egg wash the pie and bake for 30-45 minutes, or until the internal temperature reaches 165°F. For a lighter crust, brush with egg white; for a darker crust, whisk a whole egg and brush over the pie. If the crust browns too quickly, cover the edges with foil for the remainder of the bake time.
• Season as desired, serve, and enjoy!

Ingredients

• Chicken Pot Pie – Butter, Shortening, All-Purpose Flour, Buttermilk Powder, Salt, Water, Buttermilk, Carrots, Celery, Potatoes, Chicken, Heavy Cream, Water, Onion, Butter, Flour, Thyme, Black Pepper, Salt, Parsley, Chicken Base, Egg Wash
• Savory Chicken Gravy – Heavy Cream, Water, Butter, Flour, Black Pepper, Salt, Thyme, Onion Powder, Parsley Flakes, Chicken Base
• BBQ Mac Pot Pie – Butter, Shortening, All-Purpose Flour, Buttermilk Powder, Salt, Water, Buttermilk, Pulled Pork, BBQ Sauce, Macaroni Pasta, Cheddar Jack Cheese, Mozzarella Cheese, Butter, Salt, Black Pepper, Onion Powder, Garlic Powder, Heavy Cream, Egg Wash