White meat chicken. Golden flaky crust. Made from scratch. Inspected for wholesomeness by US Department of Agriculture. No. 1 selling premium pot pie brand.
Chicken Broth: Water Chicken Flavor (Chicken Broth, Rendered Chicken Fat, Salt, Flavor, Disodium Inosinate & Disodium Guanylate, Polysorbate 60, Xanthan Gum), Wheat Flour Enriched with (Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cooked White Meat Chicken, Interesterified Soybean Oil, Hydrogenated Soybean Oil, Carrots, Peas, Contains 2% or Less of Each of: Celery, Modified Corn Starch, Onions, Heavy Whipping Cream, Salt, Rendered Chicken Fat, Soybean Oil, Whey Powder, Nonfat Dry Milk, Sugar, Isolated Soy Protein, Carrageenan, Methylcellulose, Autolyzed Yeast Extract, Flavors, Mono- & Diglycerides, Black Pepper, Turmeric, Caramel Color, Soy Lecithin.
Keep frozen; must be cooked thoroughly. For Food Safety and Quality: Keep frozen; do not thaw. Ovens and wattages vary. Adjust cooking times as needed. Product must be cooked thoroughly. Read and follow these cooking directions. Microwave Oven: Cook only one pot pie at a time. 1. Open carton; do not remove pot pie. Silver liner must be over top of pot pie. 2. Microwave in open carton on High (100% power) 6 minutes; rotate carton a quarter turn. Do not cook in microwave ovens below 1100 watt as pot pie may not cook thoroughly. Conventional oven preparation is recommended. 3. Microwave on medium (50% power) an additional 7 to 8 minutes. Carefully remove as product will be hot. 4. Check that pot pie is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. For Flakier Crust - Conventional Oven: Do not prepare in toaster oven. 1. Preheat oven to 400 degrees F. Remove pot pie from outer carton; leave pot pie in paper tray. Wrap crust edge with strip of aluminum foil. 2. Bake on cookie sheet for 60 to 65 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 reaches 165 degrees F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. Temperatures above 400 degrees and/or failure to use a cookie sheet may cause damage to the tray, food and/or oven.