Amy’s first Vegetable Pot Pie was created when our daughter Amy was born. Ten months later, as she sat in the kitchen trying out her new teeth on a stalk of broccoli, we developed a new vegetable pie made with organic vegetables – choice young broccoli, russet potatoes and golden carrots — in a smooth Cheddar cheese sauce, then baked in a tender, flaky crust made from 100% organic whole wheat flour.

This pie has been prepared with the same care and attention you would use in your own kitchen, and then frozen for your convenience. We hope you’ll enjoy it as much as we do.

Organic Whole Wheat Flour, Filtered Water, Organic Broccoli, Organic Potatoes, Organic Carrots, White Cheddar Cheese (pasteurized Milk, Culture, Salt, Enzymes [without Animal Enzymes Or Rennet]), Butter (cream, Salt), Organic Palm Oil, Expeller Pressed High Oleic Safflower And/or Sunflower Oil, Organic Sweet Rice Flour, Rice Flour, Organic Onions, Sea Salt, Mustard Powder, Paprika, Organic Annatto (color), Spices.

Directions: Oven may vary. Conventional Oven: Preheat oven to 350 degrees F. Remove overwrap. Place bowl on a baking sheet. Bake for 45-50 minutes. Let sit 1 minute. Serve (If glaze is desired, brush top with butter or milk and honey after first 20 minutes of baking). Microwave Oven: Remove overwrap. Place bowl on a microwave-safe plate. Cook on high for 3-1/2 minutes. Let sit 1 minute. Serve. Toaster Oven: Remove overwrap and bowl. Place in an oven-safe dish. Follow conventional oven directions.

Perishable. Keep frozen.