COOKING. REMOVE CAREI OLLTIST ntional Oven 2 REMOVE POT PIE FROM OUTER CARTON; leave pot pie in paper 3 tray. WRAP crust edge COOK on baking sheet 50 minutes. REMOVE CAREFULLY; IT'S HOT! with strip of aluminum Foil FETY AND QUALITY. w. Appliances vary. Adjust cooking times as needed. oroughly. Read and follow these cooking directions. 7567 6 10124948 Questions or comments, visit us at www.mariecallendersmeals.com or call 1-800-595-7010. Do not prepare in toaster oven. 4 0??? LET STAND 5 MINUTES to complete cooking. 5 165°F CHECK that pot pie is cooked thoroughly. Internal temperature needs to reach 165°F as measured by a food thermometer in several spots. Crust will be golden brown and steam rising from filling. Total Carbohydrate 55g 20% Dietary Fiber 2g 7% Total Sugars 3g Includes <1g Added Sugars 2% Protein 17g 26% Vitamin D 0mcg 0% 2% 25% 6% Calcium 30mg Iron 4.8mg Potassium 270mg *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. INGREDIENTS: FILLING: CHICKEN BROTH (WATER, CHICKEN FLAVOR [CHICKEN BROTH, SALT, CHICKEN FAT]), COOKED CHICKEN (WHITE MEAT CHICKEN, WATER, ISOLATED SOY PROTEIN PRODUCT [ISOLATED SOY PROTEIN, MODIFIED POTATO STARCH, CORN STARCH, CARRAGEENAN, SOY LECITHIN], DEXTROSE, SALT, FLAVORING), CARROTS, WATER, PEAS, MODIFIED CORN STARCH, CELERY, CONTAINS 2% OR LESS OF: ONIONS, SOYBEAN OIL, NONFAT DRY MILK, SALT, SUGAR, METHYLCELLULOSE, FLAVORING, XANTHAN GUM, 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. CONTAINS: MILK, SOY, WHEAT. CONAGRA BRANDS- Scan here for more food information or call 1-800-595-7010. Flatten Before Recycling O CHICAGO, IL 60654 smartlabel® BOX PAPER PAPER MULTI-LAYER BOX TRAY

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