Spring Chickpea Pot Pie


You will love this new springtime twist on our popular pot pie: chickpeas, artichoke hearts, leeks, fennel, carrots, potatoes, and tarragon. This pot pie is topped with a rich, crumbly almond-flour crust.

Comes with a side salad.

-Gluten Free

Spring Chickpea Pot Pie: almond flour, baking powder, pink Himalayan salt, Grass Fed Butter, egg, organic high oleic sunflower oil, Onion, carrots, Garlic, Artichoke Hearts, leeks, tarragon, vegetable stock (mushroom, water, carrot, celery, onion, salt, pepper), Potato Starch, Potatoes, black pepper, fennel, Chickpeas

Side Salad with Garlic Lemon Vinaigrette: Seasonal salad greens, cabbage, Carrots, Garlic Lemon Vinaigrette (lemon juice, garlic (lots!), sunflower oil, salt, pepper, thyme or oregano)