Filling (Broth [Water, Maltodextrin, Salt, Yeast Extract, Cornstarch, Sugar, Onion Powder, Garlic Powder, Natural Flavors, Parsley, Spices, Oleoresin Turmeric, Silicon Dioxide {to prevent caking}], White Chicken Meat, Heavy Cream, Carrots, Peas, Leeks, Modified Food Starch, Seasoned Salt [Salt, Sugar, Spices, Onion, Corn Starch, Garlic, Tricalcium Phosphate {to make free flowing}, Natural Flavor], Olive Pomace Oil, Nisin Preparation), Crust (Wheat Flour, Palm Oil, Water, Whole Egg, Salt), Egg Wash (Whole Eggs, Water).
Cook Thoroughly. Keep Refrigerated or Keep Frozen; Once Thawed, Do Not Refreeze. Cooking Directions: HOW TO COOK: Cooking times may vary depending on your equipment. Cook to 165 degrees F. Oven: To Cook from Thawed: 1. Preheat oven to 350 degrees F with rack in center. 2. Place unwrapped pot pie on baking sheet. 3. Bake 45-50 minutes; let stand 5 minutes before cutting. To Cook from Frozen: 1. Preheat oven to 400 degrees with rack in center. 2. Place unwrapped frozen pot pie on baking sheet. 3. Bake about 60 minutes; let stand 5 minutes before cutting. Caution: Filling with be HOT.
