Chef's Pick
30 min.
680 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
Heat 1 tbsp oil in skillet over med-high + cook pea snaps with salt/pep 3-5 min until tender
Remove potato packaging + place potato bakes on a baking sheet; bake 10-12 min until heated through + internal temp reaches 165°
Servings: 2
Amount per serving
Calories
Fat
Carbs
Fiber
Protein
Sugars
680
39g
50
Saturated Fat
16g
80%
Trans Fat
0g
100mg
34%
980mg
43%
59g
22%
Dietary Fiber
6g
22%
Total Sugars
9g
Included 1g added sugars
2%
24g
8%
8%
75%
15%
20%
15%
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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