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Our Spring Vegetarian Pot Pie is Asparagus + Potato
An 8” Take + Bake vegetarian pot pie with spring vegetables including asparagus, potato and peas as well as lemon zest, herbs and creme fraiche!
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 degrees 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 degrees F. Let sit for 15 minutes before serving. Store leftovers in the refrigerator and enjoy within 5 days.
Our Spring Vegetarian Pot Pie is Asparagus + Potato
An 8” Take + Bake vegetarian pot pie with spring vegetables including asparagus, potato and peas as well as lemon zest, herbs and creme fraiche!
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 degrees 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 degrees F. Let sit for 15 minutes before serving. Store leftovers in the refrigerator and enjoy within 5 days.