Chicken Pot Pies Tender White Meat Chicken, Chicken

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Chicken Pot PieFilling: 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 Turmeric. Crust: Enriched Wheat Flour (Wheat Flour, Niacin, Reduced iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Interesterified Soybean Oil, Water, Salt, Modified Whey, Caramel Color.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. For more information, go to: www. conagrafoods. com/mwcooking or Call: 1-800-595-7010. Microwave Directions: Cook only one product 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: 1100 Watt oven or more. 5 1/2 to 6 1/2 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 165°F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. Oven Directions: Do not prepare in toaster oven. 1. Preheat oven to 400°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 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 165°F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. Temperatures above 400°F and/or failure to use a cookie sheet may cause damage to the tray, food and/or oven. Marie Callender's Chicken Pot Pies. From my kitchen to your since 1948;. Tender white meat chicken & made from scratch crust. Inspected for Wholesomeness by U. S. Department of Agriculture. Microwaveable. No preservatives. Per 1 pie: 610 Calories. 13g Sat. fat, 65% DV. 990mg Sodium, 41% DV. 5g Sugars. 8 - 10 oz Pies. Net Wt 80 oz (5 lb) 2. 27 kg.

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