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Chicken Pot Pie

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Preheat oven to 350 F.  Bake for 30-40 minutes for a golden crust and internal temperature is 165F.  Approximately 10-11 ounces before baking.

Flour, butter, organic palm oil shortening, salt, water, chicken, onions, peas, carrots, corn, green beans, lima beans, milk, black pepper, and organic chicken broth (sea salt, turmeric, yeast extract, carrot)

Allergens: Wheat, dairy, and soy

Made in Hawaiʻi with local and imported ingredients

The Tuck Shop

Lisa Van der Spoel was born and raised in South Africa, where savory pies are a staple. Her weekend trips to the grocery store meant a hot pie for lunch, it was a tradition almost, so was getting a pie from the gas station in the early hours of the morning, after a night out with friends.

Fast forward and pies became a made at home item as they are not readily available in Hawaiʻi, but the love for them was always there.
After 22 years in the culinary business, my husband planted the idea in my head of selling meat pies, it stuck! And The Tuck Shop was born. We are starting off with some of our childhood favorites, those that comfort and give you the warm fuzzies

Store frozen.

Baking Instructions:
1. Preheat oven to 350 F.
2. Remove from freezer and wrapper.
3. Place frozen pie on a lined or greased baking tray.
4. Brush the pie with a milk or butter if desired, but not necessary.  This will give it its golden brown color.
5. Bake for 35 – 40 minutes.  Depending on your oven it may take a little longer.
6. Pie should be golden brown and internal temperature reach 165 F.

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