Nutrition Facts
Serving Size: 213.0 g
Servings Per Container 1
Amount Per Serving
Calories460
% Daily Value*
Total Fat 24 g 37%
Saturated Fat 10 g 50%
Cholesterol 45 mg 15%
Sodium 630 mg 26%
Carbohydrates 50 g 17%
Sugars 3 g
Dietary Fiber 4 g 16%
Protein 11 g
Vitamin A
30%
Vitamin C
20%
Calcium
15%
Iron
8%

Description

Amy's first Vegetable Pot Pie was created when our daughter Amy was born. Ten months later as she sat in the kitchen trying out her new teeth on a stalk of broccoli, we developed a new Vegetable Pie made with organic vegetables--choice young broccoli, northern russet potatoes, and golden crarots--in a smooth cheddar cheese sauce, then baked in a tender flaky crust made from 100% organic whole wheat flour.

Ingredients:

Organic Whole Wheat Flour, Filtered Water, Organic Broccoli, Organic Potatoes, Grade AA Butter (Cream, Salt, Annatto), Cheddar Cheese (Pasteurized Milk, Culture, Salt, Enzymes [without Animal Enzymes or Rennet]), Organic Carrots, Expeller pressed high Oleic Safflower and/or Sunflower Oil, Organic Sweet Rice Flour, Organic Onions, Rice Flour, Sea Salt, Mustard Powder, Paprika, Spices*, Annatto.
*100% pure herbs & spices (no hidden ingredients).

Directions:

Keep frozen.
Microwave or regular oven.
Directions:
Conventional oven:
Preheat oven to 350 degrees.
Remove overwrap. Leave pie in the ovenable tray and place on a cookie sheet.
Bake 35-40 minutes until pie is heated throughout and crust is golden brown. (If glaze is desired, brush top crust with butter or milk and honey after first 20 minutes of baking).
For best flavor, wait 5 minutes before eating.
Microwave oven:
Remove overwrap. Leave pie in the ovenable tray and place on a microwave-safe plate.
Cook on high for 4-5 minutes.
For best flavor, wait 2 minutes before eating.
Toaster oven:
Remove all packaging.
Transfer pie to a toaster oven-safe dish. Cover pie with foil.
Cook using the conventional oven instructions above.
Ovens vary so please use these instructions as a guide to the best preparation for your oven.

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