We’ve combined the warm, comforting goodness of our housemade Zingerman’s Deli Pot Pies with the crowd-pleasing convenience of our bag lunches to create the ultimate winter feast for your office. Pick from a bevy of individual pot pies — there’s a flavor for every palette! Each pie will be sent hot, with a tossed green salad, a mini brownie, napkin and utensils. Only $17.50 each!
Zingerman’s Classic Chicken Pot Pie
Our most popular pie featuring diced chunks of Amish chicken, 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. It’s the perfect lazy cook winter meal; it’s warm, filling and easier than pie.
Two Tracks Acres Turkey Pot Pie
This one is fairly similar to its feathered cousin, except that we use Two Tracks Acres turkeys and add big chunks of celery, carrots, onions, potatoes and a bit of Turkish urfa pepper to bring out a rich, earthy flavor and smoky aroma. Then we wrap it all in a handmade butter crust.
Darina’s Dingle Pie
A salute to the miners on the Dingle Peninsula of Ireland: This pie is served pastie style (without a tin) 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.
Cheshire Pork Pie
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 also served pastie style, without a tin.
The Red Brick Beef Pot Pie
This beef pie is our heartiest one yet. Imagine a hearty beef stew wrapped in a buttery crust and that’s exactly what you’ll find in this bullish pie. Our beef is grass fed and comes from MSU’s Lake City Farm, a farm dedicated to improving the beef industry’s environmental impact. The beef is diced into big cubes and then stewed in dry red wine with carrots, celery, onions, garlic, bay leaves, fresh thyme and wrapped in our handmade crust.
Fungi Pot Pie Vegetarian selection
A fun pie for the fungiphiles! Chocked full of four varieties of mushroom (Michigan maitakes, shiitakes and oysters, and buttons), this pie is teaming in earthy flavor. To enhance its distinction we add Balinese Long Pepper, once acclaimed by the Romans as the ultimate peppery spice and tuck it in an all-butter crust.
Please place your catering order 48 hours or more in advance. This will help us to secure your desired delivery time and menu selection. Need something with less notice? Check out our last minute menu.