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4 pack of Tiny Pies

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12 Pack Tiny Pies

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Not So Tiny Pies

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Heating Instructions

Not So Tiny 9” Chicken Pot Pie

350ºF 30-45 mins. Important it must reach internal temperature of 165º. Let stand for10 mins before cutting.

Not So Tiny 9” Quiche Lorraine

350ºF 15 - 20 mins. Important it must reach internal temperature of 145º. Let stand for 10 mins before cutting.

5” Pot Pies

350ºF 10 - 15 mins. Important it must reach internal temperature of 165º. Let stand for 10 mins before cutting.

Savory Tiny Pies-Spinach Empanada, & Breakfast Pies

350ºF 5 - 10 mins or until it´s heated all the way through!

Frozen Taken and Bake Instructions

Frozen NST Fruit Pie Baking Instructions

1. Pre-heat oven to 375 F.
2. Place FROZEN pie in oven on lined cookie sheet to catch any run over.
3. Cook at 375 degrees for 30 minutes then reduce heat to 350 degrees for 45- 60 more minutes.
4. Pie is done when filling is bubbling around the edges.
5. If crumb starts to brown before filling is done cover loosely with aluminum foil.

**Manufactured in a facility that uses wheat, milk, eggs, soy, and tree nuts.
No artificial colors or flavors. Keep frozen until use.

Not So Tiny Chicken or Beef Pot Pie

To Bake: Preheat oven to 425ºF. Place frozen pie on center rack and bake for 30 minutes with foil on top. Reduce heat to 350℉. Remove foil and bake 50-60 minutes more, until deep golden brown. The internal temperature should be 165ºF in the center of the pie.

Allow to rest for 15-20 minutes before cutting. Leftovers should be chilled in less than 2 hrs, and reheated to 165℉ before consumption.

5” Chicken Pot Pie/Beef Pot Pie/ TX Pete/Crawfish Pot Pie

To Bake: Preheat oven to 425ºF. Place frozen pie on center rack and bake for 20 minutes with foil on top. Reduce heat to 350℉. Remove foil and bake 20-30 minutes more, until deep golden brown. The internal temperature should be 165ºF in the center of the pie.

Allow to rest for 15-20 minutes before cutting. Leftovers should be chilled in less than 2 hrs, and reheated to 165℉ before consumption.

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