Chef's Pick
30 min.
810 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; sauté stir-fry veggies + salt/pep 2 min then add 2 tbsp water, cover + cook 2-3 more min until tender
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
810
33g
43
Saturated Fat
12g
60%
Trans Fat
0g
55mg
19%
950mg
42%
97g
36%
Dietary Fiber
4g
15%
Total Sugars
8g
Included 1g added sugars
2%
22g
3%
6%
11%
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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