Chicken Pot Pie
Filling: Water, Cooked Chicken Roll (Chicken, Water, Salt, Sodium Tripolyphosphate), Carrots, Mechanically Separated Chicken (Mechanically Separated Chicken, Sodium Tripolyphosphate, Natural Flavoring, Citric Acid), Potatoes (Potatoes, Calcium Chloride), Modified Corn Starch, Peas, Less than 2% of: Seasoning Blend (Salt, Onion Powder, Sodium Stearoyl-Lactylate, Sugar, Dextrose, Natural Flavor [Soy Lecithin], Paprika, Oleoresin Turmeric, Lactic Acid), Rendered Chicken Fat, Wheat Flour, Chicken Stock, Soybean Oil, Salt, Hydrolyzed Soy Protein, Flavors, Autolyzed Yeast Extract, Chicken Fat, Cooked Chicken Powder, Whey Protein Concentrate, Beta Carotene (Color), Crust: Wheat Flour, Lard (Deodorized Lard, Hydrogenated Lard, BHT [Preservative]), Water, Dextrose, Salt, Caramel Color.
Microwave: Microwave Oven: Cook only one at at time. 1. Place pot pie on microwave-safe plate; slit top crust. 2. Microwave on high. 1100 watt oven or more. 4 to 5 minutes. Do not cook in microwave ovens below 1100 watts as pot pie may not cook thoroughly. Conventional oven preparation is recommended. 3. Let stand 3 minutes in microwave to complete cooking. Handle carefully; it's hot! 4. Check that food 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. Bake: Conventional Oven: Do not prepare in toaster oven. 1. Preheat oven to 400 degrees F. Place pot pie on baking sheet; slit top crust. 2. Bake in oven 32 to 34 minutes. Remove carefully; it's hot! it's hot! 3. Let stand 5 minutes to complete cooking. 4. Check that food 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 Food Safety and Quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed. Food must be cooked thoroughly to 165 degrees F. Read and follow these cooking directions. Keep frozen.