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Kale + Butternut Squash + Lentil Pot Pie!
An 8” Take + Bake vegetarian pot pie with hearty fall veggies: kale, butternut squash, lentils, onion, garlic, tomato, crushed red pepper and herbs!
Comes frozen. Baking instructions are also listed on the label. Packaged in an oven-safe foil pan for easy baking. Feeds 3 - 4. Contains wheat, dairy & eggs.
Keep frozen until ready to bake. Enjoy within 30 days of purchase.
Baking: preheat oven to 375*F. Remove plastic, but keep pie in the aluminum tin. Place on a sheet tray and put on the middle rack in the oven. Bake for 1 hour or until crust is golden and the internal temperature has reached 165*F. Let sit for 15 minutes before serving. Store leftovers in the refrigerator and enjoy within 5 days.
Kale + Butternut Squash + Lentil Pot Pie!
An 8” Take + Bake vegetarian pot pie with hearty fall veggies: kale, butternut squash, lentils, onion, garlic, tomato, crushed red pepper and herbs!
Comes frozen. Baking instructions are also listed on the label. Packaged in an oven-safe foil pan for easy baking. Feeds 3 - 4. Contains wheat, dairy & eggs.
Keep frozen until ready to bake. Enjoy within 30 days of purchase.
Baking: preheat oven to 375*F. Remove plastic, but keep pie in the aluminum tin. Place on a sheet tray and put on the middle rack in the oven. Bake for 1 hour or until crust is golden and the internal temperature has reached 165*F. Let sit for 15 minutes before serving. Store leftovers in the refrigerator and enjoy within 5 days.