Inspected for wholesomeness by U.S. Department of Agriculture.
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], Salt, Chicken Broth Powder [Maltodextrin, Chicken Broth, Salt, Flavors], Autolyzed Yeast Extract, Flavorings), Carrots, Peas, Modified Corn Starch, Celery, contains 2% or less of: Onions, Salt, Soybean Oil, Nonfat Dry Milk, Chicken Flavor (Chicken Broth, Chicken Fat, Salt, Flavor, Disodium Inosinate & Guanylate, Polysorbate 60, Xanthan Gum), Cream, Sugar, Methylcellulose, Dried Onion, Xanthan Gum, Flavoring, Guar Gum, Polysorbate 80, Extractives of Turmeric. Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Interesterified Soybean Oil, Water, Salt, Modified Whey, Caramel Color, Wheat Flour. Contains: Milk, Soy, Wheat.
For Food Safety and Quality: Keep frozen; do not thaw. Ovens and wattages may vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking directions. Microwave Oven: 1. Open carton; do not remove pot pie. Silver liner must be over top of pot pie. 2. Microwave in open carton on High. Rotate carton a quarter turn during cooking. 1100 watt oven or more, 5-1/2 to 6-1/2 minutes. Do not cook in microwave ovens below 1100 watts as pot pie will may not cook thoroughly. Conventional oven preparation is recommended. 3. Let stand 5 minutes in the microwave to complete cooking. Carefully remove as product will be hot. 4. Check that the pot pie is cooked thoroughly. Internal temperature needs to reach 165F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. Cook only one product at a time. For Flakier Crust: Conventional Oven: 1. Preheat oven to 400F. Remove pot pie from outer carton; leave pot pie in paper tray. Wrap crust edge with a strip of aluminum foil. 2. Bake on cookie sheet for 46 to 48 minutes. Carefully remove as product will be hot. 3. Let stand 5 minutes. 4. Check that pot pie is cooked thoroughly. Internal temperatures needs to reach 165F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. Temperatures above 400F and/or the failure to use cookie sheet may cause damage to tray, food and/or oven. Do not prepare in toaster oven.
Always refer to the actual package for the most accurate information