Try all six delicious flavors of our Deli Pot Pies!
Winter brings shorter days and cooler temperatures, and also Pot Pies at Zingerman’s Deli! the Deli’s pot pies are handmade and are a special way you can warm up your dinner table this winter. Pick them up anytime and tuck them into your freezer for the next bone-chilling night. You’ll be thankful for these easy, delicious winter meals when you don’t want to trek outside!
Free-range chicken hand-picked off the bone, diced and blended with chunks of celery, carrots, onions, button mushrooms, red and green bell peppers, red skin potatoes and thyme swimming in a rich sauce of housemade chicken broth and Calder Dairy heavy cream. This is by far our most popular pie! So popular, that we always have them year round in our Deli freezer for you!
TWO TRACKS TURKEY
This pie is similar to its feathered cousin, except we use Broad Breasted Bronze turkeys pasture-raised at Two Tracks Farm near Grass Lake, Mich. We also add a bit of Turkish urfa pepper, a dark purplish pepper that is sundried by day and wrapped and “sweated” by night for over a week to bring out a rich, earthy flavor and smoky aroma.
FUNGI POT PIE
Our Fungi Pie features full of four varieties of mushrooms (Michigan hen of the woods (maitake), shiitake, oyster, button), this pie is teaming with earthy flavor. It is our vegetarian selection. To enhance its distinction we add Balinese long pepper. Once acclaimed by the Romans as the ultimate peppery spice, this cattail-like pepper grows wild in the forested central highlands of the Indonesian island of Bali, surrounded by coffee, vanilla and spice plantations. It adds a nuanced floral sweetness.
We don’t like to play favorites, but if we had to choose, our pork pie would have to be it. This recipe was derived from a thorough combing of traditional British cookbooks one afternoon at the library many years ago. I think it is our most unique pie, combining sweet, sour and savory in a delicious concoction. Chunks of local pork, raised by Alvin and Joan Ernst, are braised in fresh apple cider from Nemeth Orchards and Gingras apple cider vinegar from Quebec, along with onions, rosemary, freshly grated nutmeg, lemon zest and large bites of apples, also from Nemeth Orchards, for a truly amazing and distinctive treat. As with the Darina’s Dingle pie, this one is served pastie style, without a tin.
This pie is also served pastie style, and features lamb from Hannewald Lamb, near Stockbridge, as well as loads of potatoes, carrots, celery, onions and rutabaga. A hint of toasted cumin and rosemary give it extra mouth-watering appeal. The idea for this pie was originally inspired by Darina Allen, friend and teacher to both Ari and Rodger, and owner of the famous Ballymaloe Cookery School in County Cork, Ireland.
RED BRICK BEEF
Imagine a hearty beef stew wrapped in a buttery crust and that’s exactly what you’ll find in this bullish pie. Our Michigan-sourced beef is grass-fed – a large portion comes from Ernst Farm in Manchester. The beef is diced into big cubes and then stewed in dry red wine with carrots, celery, onions, garlic, bay leaves and fresh thyme. The outcome leaves nothing to be desired except for, perhaps, a second helping.
TO REHEAT YOUR FROZEN PIE, FOLLOW THE SIMPLE INSTRUCTIONS ON THE LABELS
Preheat oven to 350°F. Place pot pie on a baking sheet. Bake until internal temperature reaches 165°F, 1 1⁄2 hours for frozen, 1 hour for defrosted. So easy, maybe you want to have a pot pie every night for dinner?!
PLAN YOUR PIE PURCHASE
Pot pies are $11.99 each – but each January and February we offer you our Stock Up Sale! Commit to a pot pie lifestyle by stocking your freezer with our savory Deli delights. During our Stock Up Sale, you’ll save 10% when you buy 10 or more, 20% when you buy 20 or more, and 30% when you buy 30 or more pies! Discount codes are posted on our online shop during January and February, or shop in store and the discount is automatically applied by our cashier!