Chicken Pot Pie - Individual Meal

PUFF PASTRY [Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Palm and Soybean Oil, Water, Salt, Monocalcium Phosphate), FLOUR (Bleached Wheat Flour,Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Enzyme, Folic Acid), CHICKEN BREAST WITH RIB MEAT (less than 1% retained water), CHICKEN THIGH (less than 2% retained water), UNSALTED BUTTER (Pasteurized Cream, Natural Flavorings), PEAS AND CARROTS, LARD (Refined Lard, BHA and BHT added to help protect flavor), CREAM OF CHICKEN SOUP (Chicken stock, modified food starch, Wheat Flour, Chicken Meat, Cream (Milk), contains less than 2% of: Vegetable Oil, Carrot Juice Concentrate, Salt, Water, Potassium Chloride, Soy Protein, Concentrate, Yeast Extract, Chicken Broth, Cane Sugar Flavoring, Turmeric for color, Onions, Chicken Fat, Soy Protein Isolate, Sodium Phosphate, Celery Extract, Chicken, Onion Extract.) ONIONS, CELERY, CHICKEN BASE (Hydrolyzed Corn Soy Wheat Gluten Protein, Salt, Sugar, Beef Fat, Chicken Fat, Chicken Meat, Dehydrated Onion, Dehydrated Garlic, Spice Extracts, Oleoresin Turmeric), RED BELL PEPPER, SHORTENING (Soybean Oil, Fully Hydrogenated Palm Oil, Mono and Diglycerides, TBHQ and Citric Acid(antioxidants)), CHICKEN SEASONING (Dehydrated Garlic, Salt, Dehydrated Onion, Spices, Orange Peel, Paprika (as color), Dehydrated Green Bell Pepper, and Red Pepper), BLACK PEPPER, PARSLEY.
CONTAINS: Wheat, Milk and Soy

General Instructions

DO NOT THAW prior to cooking for best results. Individual appliance cooking times will vary; adjust cooking times accordingly.

Conventional Oven

1. Preheat Oven to 375 F
2. Unwrap frozen pie and place on baking sheet.
3. Bake 55-65 minutes or until internal temperature reaches 170 degrees F. and pie is golden brown. If necessary cover with foil while cooking.
4. Carefully remove and let stand 10 minutes.