Filling: Chicken Broth (Water, Chicken Broth Powder [Maltodextrin, Chicken Broth, Salt, Flavors]), White Meat Chicken (White Meat Chicken, Water, Isolated Soy Protein Product [Isolated Soy Protein, Modified Potato Starch, Corn Starch, Carrageenan, Soy Lecithin], Dextrose, Salt, Flavoring), Carrrots, Peas, Water, Modified Corn Starch, Celery, contains 2% or less of: Onions, Salt, Soybean Oil, Nonfat Dry Milk, Chicken Flavor (Contains Chicken Broth, Rendered Chicken Fat, Salt, Flavor, Disodium Inosinate & Disodium Guanylate, Polysorbate 60, Xanthan Gum), Cream, Sugar, Methylcellulose, Dried Onion, Xanthan Gum, Flavoring, Guar Gum, Extractives Of Turmeric. Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Interesterified Soybean Oil, Water, Salt, Modified Whey.
Keep frozen. Must be cooked thoroughly. For food safety and quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed. Food must be cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Read and follow these cooking directions. Oven directions: Do not prepare in microwave or toaster oven. 1. Preheat oven to 375 degrees F. 2. Thaw pot pie 5 minutes at room temperature. Gently pierce center crust 3 to 4 times with a fork to vent. 3. Cook on baking sheet in center of oven 1 hour 35 minutes or until crust is golden brown. 4. Remove pot pie from oven on baking sheet. Handle carefully, it's hot! 5. Check that pot pie is cooked thoroughly. Let cool and serve. Marie's baking tip: If edges of pot pie begin to brown excessively, cover edges with a strip of aluminum foil and continue baking.
Always refer to the actual package for the most accurate information