CHICKEN POT PIE: Chicken, onion, celery, carrot, potatoes, peas, chicken broth, pastry flour, butter, tarragon, thyme, egg, salt and pepper
COOKING INSTRUCTIONS: Thaw and reheat in oven at 350F for 20-25 minutes or until heated through.
Bistro ‘67 offers guests a memorable field-to-fork dining experience within Durham College’s award-winning W. Galen Weston Centre for Food (CFF), where community, local agriculture and learning come together. Meals are prepared and served by our skilled staff and students who create flavourful dishes inspired by fresh ingredients from the CFF’s own gardens and other local suppliers across Durham Region. Visit Bistro ‘67 for a dining experience that will delight your palate while supporting the next generation of culinary and hospitality professionals.