- Preparation
- Heat & eat
- Ingredients
- Petite peas, button mushrooms, diced carrots, potatoes, celery, gluten free flour (sweet rice flour, whole grain brown rice flour, sweet white sorghum flour, potato starch, tapioca flour, and xanthan gum), celery seed, oat milk, Great Northern beans, onion, vegan whipping cream (lentil preparation (water, lentil protein), plant-based oil blend from coconut and canola oils, sugar, modified corn starch, sucrose esters of fatty acid, natural flavor, mono and di-glycerides, salt, guar gum, sunflower lecithin, locust bean gum, beta-carotene (color), olive oil, garlic, poultry seasoning, salt, rosemary, buttermilk biscuits unbleached wheat flour, cultured buttermilk (skim and/or lowfat milk, nonfat dry milk, cultures added), water, butter (cream [milk], salt), palm oil, contains less than 2%: baking soda, salt, sugar, sodium acid pyrophosphate, sodium aluminum phosphate, monocalcium phosphate, soybean oil, wheat starch, natural flavor.contains: wheat, milk
- Serving size
- 12 oz vegan pot pie + 1 buttermilk biscuit
- Eat within
- 5 days
- Heating instructions
- Transfer to oven safe dish. Bake @ 350 for 10+ minutes until hot & bubbly, place biscuit on top for 5-7 more minutes.
