Artichoke & Kale Pot Pie

Nutritional Info

Nutrition Facts

2.5 servings per container
Serving Size: 1 Cup (227 g)

 1 Package

Amount Per Serving and/or % Daily Value*

Total Fat13 g (17%)32 g (41%)
     Saturated Fat6 g (30%)15 g (75%)
     Trans Fat0 g0 g
Cholesterol5 mg (2%)10 mg (3%)
Sodium750 mg (33%)1880 mg (82%)
Total Carbohydrate30 g (11%)76 g (28%)
     Dietary Fiber4 g (14%)10 g (36%)
     Sugars3 g7 g
          Includes Added Sugars<1 g (2%)2 g (4%)
Protein5 g13 g

Calcium77 mg (6%) 
Iron2 mg (10%) 
Potassium309 mg (6%) 
Vitamin D0 mcg (0%) 

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

20 oz.

for Personal Shopping

Artichoke & Kale Pot Pie
Product Details

With Navy Beans, Parmesan Cheese in a Flavorful Vegetable Sauce Topped with a Flaky Crust. Our Food You Feel Good About yellow banner is your shortcut to great-tasting products with no artificial colors, flavors or preservatives.


Water, Pastry Crust (Enriched Wheat Flour [Wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid], Palm Oil, Water, Sugar, Salt), Artichokes, Carrots, Mushrooms, Kale, Navy Beans (Navy Beans, Water [Calcium Chloride added as a processing aid]), Spinach, Modified Corn Starch, Onion, Vegetable Base (Cooked Vegetables [Carrot, Celery, Onion], Tomato Paste, Corn Oil, Natural Yeast Extract, Potato Flour, Salt, Onion Powder, Garlic Powder and Flavoring), Parmesan Cheese (Pasteurized Part Skim Milk, Cheese Cultures, Salt, Enzymes), Salt, Butter (Cream, Salt), Spices, Garlic Powder, Lemon Juice Concentrate, Onion Powder.


ALLERGENS: Contains Milk and Wheat.


HOW TO COOK Cooking times may vary depending on your equipment. Cook thoroughly to 165°F. Oven Preheat oven to 400°F with rack in center. 1 Remove tray from box; place on baking sheet. 2 Bake 55 - 60 minutes until thoroughly cooked and crust is light golden brown. Remove from oven and let stand 5 minutes before cutting and serving. CAUTION: Filling will be HOT. Chef Tip: For a golden, glossy crust, beat 1 egg with 1 Tbsp water; brush a thin layer of egg wash over top of pastry before baking.


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