Chef's Pick
30 min.
870 cal.
2 serv.
No Heat
Cook time: 30 minutes
Preheat oven to 350°; remove packaging + place pot pie on a baking sheet, bake 25–30 min; rest 5 min before slicing + serving
Mix roasting veggies with 1 tbsp oil + salt/pep; place on a sheet pan + roast 15 min, then turn veggies over + roast 5-10 min more
Tear corner of rice to vent + heat in microwave 90 sec (careful—it'll be hot!); if using a skillet, warm 2 min with 1 tbsp water
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
870
36g
47
Saturated Fat
13g
65%
Trans Fat
0g
55mg
19%
1130mg
50%
116g
43%
Dietary Fiber
10g
36%
Total Sugars
15g
Included 1g added sugars
2%
21g
3%
7%
17%
20%
The % Daily Value (DV) is based on a 2,000 calorie diet. Calorie amount includes all olive oil mentioned in the recipe.
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