Chicken Pot Pie Family Dinner

Preparation & Heating Instructions

Chicken Pot Pie

• Oven (recommended): Do not thaw. Preheat oven to 385°F. Remove pot pie from box and paper wrapper; do not remove the metal baking tray. Brush the top and edges lightly with an egg wash or milk. Bake on the center rack for 70–90 minutes to a minimum internal temperature of 165°F, as measured by a food thermometer inserted into the center of the pie. If the crust is browning too quickly or becoming too dark, cover the edges or top with foil.

Do not use toaster ovens. Do not microwave or boil. Keep frozen until ready to prepare. Oven temperatures vary; adjust time to your oven. Cook thoroughly and promptly refrigerate any unused portion.

Buttered Carrots

• Oven: Prepare from a thawed state for best results. To thaw, remove from the freezer on the morning of the day of use; product may be refrigerated up to 3 days prior to use. Preheat oven to 350°F. Remove plastic packaging from the paper tray. Place the tray on a cookie sheet in the oven and heat for 15–20 minutes, or until hot. Carefully place carrots onto plates and serve.
• Microwave: Remove plastic packaging from the paper tray. Place the tray on a plate in the microwave. Heat for 2–3 minutes on medium, or until hot. Carefully place carrots onto plates and serve.

Individual appliance cooking times will vary; adjust cooking time accordingly.

Chocolate Fudge Brownies

• Serve (thawed): Prepare from a thawed state for best results. To thaw, remove from the freezer on the morning of the day of use and store at room temperature; product may be kept at room temperature up to 3 days. Remove plastic packaging from the tray, serve, and enjoy.

Promptly refrigerate any unused portion.

Ingredients & Allergens

Chicken Pot Pie

Ingredients: Puff pastry (unbleached enriched wheat flour [flour, niacin, reduced iron, thiamine mononitrate (vitamin B1), riboflavin (vitamin B2), folic acid], water, vegetable oils [palm, soybean, hydrogenated cottonseed], contains 2 percent or less of: high fructose corn syrup, salt, mono and diglycerides, soy lecithin, malted barley flour, turmeric and annatto extracts for color), chicken, water, whole milk (milk, vitamin D3), heavy cream, onion, chicken base (chicken including juices, salt, hydrolyzed soy and corn protein, sugar, potato flour, yeast extract, carrot powder, turmeric), butter, garlic, broccoli, peas, carrots, whey protein isolate, soy protein isolate, white pepper, mace.

Allergens: Milk, wheat, soy.

Buttered Carrots

Ingredients: Carrots, butter, flour, lemon juice, parsley, olive oil, water, salt.

Allergens: Milk.

Chocolate Fudge Brownies

Ingredients: Sugar, enriched flour (wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid), margarine (palm oil, whey solids, sodium benzoate, natural and artificial flavors, beta carotene, vitamin A palmitate), eggs, confectionery drops (sugar, oils, cocoa, whey, soy lecithin, vanillin), chocolate icing (soybean and cottonseed oil, high fructose corn syrup, corn syrup, cocoa, polysorbate 60, potassium sorbate), cocoa, butter-margarine blend, baking powder, vanilla, pan coating (canola oil, soy lecithin), salt.

Allergens: Milk, egg, soy, wheat. May also contain peanuts and tree nuts.