Chicken Ranchero PieSouthern Baked Pie Company
A tasty southwestern take on our bestselling Chicken Pot Pie. The freshest Springer Mountain Farms® white meat chicken (no antibiotics, hormones, or steroids) combined with our house made Mexican seasoning, corn, mild green chilies, sour cream, cheddar cheese and baked to perfection in our signature handmade all-butter crust. For busy weeknights, everyday entertaining, or a thoughtful gift, all of our pies are handcrafted and beautifully packaged to make every occasion an effortless celebration.
If you wish to purchase more than 12 pies at a once, we request you call our office at 404.263.0656 ext. 1 so that we can personally assist you with your order.
Pies are shipped Monday-Wednesday. Pies will arrive within 1-2 business days. Shipping is costly because food products are expedited and perishable. Pies are carefully packaged and shipped frozen with ice packs in insulated cooler. Savory pies should arrive frozen and/ or very cold. Immediately place in the freezer upon arrival. IMPORTANT: Please use the calendar on the CART page to select the day you would like your pie TO SHIP before selecting CHECKOUT. If you would like expedited shipping, please contact our office directly at 404.263.0656 ext 4 for pricing and options.
Storage & Reheating instructions
Upon receiving a savory pie, immediately place in freezer. Savory pies arrive frozen and/or cold and must be baked before consuming. You do not need to thaw the pie before baking. If you do not wish to serve immediately, place pies in the freezer for up to 6 months. To cook frozen (whole):Bake 400 degrees for 25 minutes, then 375 degrees for 45 minutes to an hour or until the pie is completely golden brown. Please allow 30 minutes after baking to rest then serve and enjoy. To cook frozen (petite): Bake 400 degrees for 15 minutes, then 350 degrees for 45 minutes to an hour or until the pie is completely golden brown. Please allow 30 minutes after baking to rest then serve and enjoy.
LETS GET COOKING
Follow along with baker and founder Amanda Wilbanks:
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