Stouffer’s pot pie uses real cream and white meat chicken.
Water, Cooked White Meat Chicken (white Meat Chicken, Water, Modified
Food Starch, Isolated Soy Protein, Seasoning [dehydrated Chicken Broth,
Chicken Powder, Flavor], Sodium Phosphate, Salt), Carrots, Whipping
Cream (cream, Milk, Non-fat Dry Milk, Dextrose, Carrageenan, Mono And
Diglycerides, Cellulose Gum, Polysorbate 80, Sodium Citrate), Peas,
Non-fat Dry Milk, Vegetable Oil Margarine (soybean Oil, Water, Mono And
Diglycerides, Salt, Natural Flavor, Vitamin A Palmitate), Onions,
Celery, Whey Protein Concentrate, Modified Corn Starch, Modified Wheat
Starch, Salt, Potassium Chloride, Onion Powder, Turmeric, Guar Gum, Mono
And Diglycerides. Pastry: Enriched Flour (wheat Flour, Niacin, Reduced
Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Lard (contains Bha,
Bht), Water, Non-fat Dry Milk, Canola Oil, Soy Lecithin, Flavor.
Oven (Preheat 400degF)Remove pot pie from box. Leave pot pie in paper
tray. Wrap edge of pie crust with 3″ strip of aluminum foil to protect
it. Place tray on baking sheet, center rack. Cook 58–60 minutes. Let
stand 5 minutes. Microwave Oven (1100 Watts) (only one pot pie at a
time)Prep: Open the box. Cook pot pie in box. Pot pie should be centered
under silver lining. Fold bottom flap under box.Cook 61/2 minutes on
high.Let stand in microwave 2 minutes to complete cooking. Crust should
be golden brown and steam rising from the filling.
Cook thoroughly. Keep frozen.
food safety and quality, follow these cooking instructions.Will be hot!
Ensure product reaches an internal temperature of 165degF. Directions
developed using 1100 watt microwave oven. Ovens vary; cooking time may
need adjusting. Do not prepare in toaster oven. Do not reheat tray.
Contains: Wheat, milk, soy ingredients.