Tender white meat chicken just like home: golden flaky crust made from scratch.
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), Carrots, Peas, Water, 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& Disodium Guanylate, Polysorbate 60, Xanthan Gum), Cream, Sugar, Methylcellulose, Dried Onion, Xanthan Gum, Flavoring, Guar Gum, Extractives of Tumeric. Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Interesterified Soybean Oil, Water, Salt, Modified Whey, Caramel Color.
Cook only one product at a time. 1. Open both sealed ends of microwave wrapper; Do not remove pot pie. Silver grid liner must be over top of pot pie. 2. Microwave in open wrapper on high. 1100 watt oven or more- 5 1/2 to 7 minutes. -Do not cook in microwave ovens below 1100 watt as pot pie may not cook thoroughly. Conventional oven preparation is recommended. 3. Let stand 5 minutes in microwave to complete cooking. Carefully remove as product will be hot. 4. Check that pot pie is cooked thoroughly. -Internal temperature needs to reach 165degF as measured by a food thermometer in several spots. -Crust is golden brown and steam rises from filling. Conventional Oven: Do not prepare in toaster oven. 1. Preheat oven to 400degF. Remove pot pie from microwave wrapper; leave pot pie in paper tray. Wrap crust edge with 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 to complete cooking. 4. Check that pot pie is cooked thoroughly. - Internal temperature needs to reach 165degF as measured by a food thermometer in several spots. -Crust is golden brown and steam rises from filling. Temperatures above 400degF and/or failure to use a cookie sheet may cause damage to the tray. food and/or oven. Keep frozen
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