Chicken Pot Pie

Flaky Crust

2pk
Chicken Pot Pie

A traditional favorite with White Meat Chicken combined with carrots, peas, onions, & celery all in a savory pot pie sauce.

No artificial flavors

No artificial
flavors

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Cook time

Prep it

Unwrap sandwich, insert into crisping sleeve, and place on paper plate.

Prep it
Heat it

COOKING TIME on HIGH
(1100 Watt Oven)
1 Sandwich: 2 minutes*
2 Sandwiches: 3 minutes*

COOKING TIME on HIGH
(Lower Wattage/Compact Microwave)
1 Sandwich: 3 minutes*
2 Sandwiches: For best results, cook one at a time. 

Heat it
Enjoy it

Let sit 2 Minutes to Complete Cooking, and enjoy

Enjoy it

PREHEAT OVEN TO 350° F, UNWRAP SANDWICH AND PLACE ON BAKING SHEET. DO NOT USE CRISPING SLEEVE IN OVEN. BAKE FOR 28 MINUTES*, THEN CAREFULLY REMOVE FROM OVEN.
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*OVENS VARY; COOKING TIME MAY NEED TO BE ADJUSTED ∙ KEEP FROZEN ∙ FOR FOOD SAFETY AND QUALITY, READ AND FOLLOW THESE COOKING INSTRUCTIONS TO ENSURE PRODUCT REACHES INTERNAL TEMPERATURE OF 165° ∙ COOK THOROUGHLY BEFORE EATING ∙ PRODUCT WILL BE HOT! SAVE YOUR TASTEBUDS AND WAIT FOR YOUR SANDWICH TO COOL. 

NUTRITION FACTS

Calories 230 | Calories from Fat 70 % Daily Value*
Total Fat 8g: 12%
Saturated Fat 4.5g: 23%
Cholesterol 10mg: 3%
Sodium 460mg: 19%
Total Carbohydrate 31g: 10%
Dietary Fiber 1g: 4%
Sugars 3g:  
Protein 8g:  
Iron: 4%
Vitamin A: 4%
Vitamin C: 2%

INGREDIENTS

INGREDIENTS: WATER, ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), COOKED WHITE MEAT CHICKEN CHOPPED AND FORMED, BINDERS & SMOKE FLAVOR ADDED(WHITE MEAT CHICKEN, WATER, TEXTURED WHEAT PROTEIN [WHEAT GLUTEN, WHEAT STARCH, POTASSIUM PHOSPHATES, VITAMIN E {MIXED TOCOPHEROLS}], SEASONING [DRIED CHICKEN BROTH, SALT, AUTOLYZED YEAST EXTRACT, ONION POWDER, GARLIC POWDER, DEXTROSE, NATURAL FLAVORS, CITRIC ACID, SPICE], SOY PROTEIN CONCENTRATE, MODIFIED FOOD STARCH, SALT, SODIUM TRIPOLYPHOSPHATE, NATURAL SMOKE FLAVOR), PALM OIL (PALM OIL, CITRIC ACID), MARGARINE (PALM OIL, WATER, SOYBEAN OIL, SUGAR, MONO & DIGLYCERIDES, SOYBEAN LECITHIN, POTASSIUM SORBATE AND CITRIC ACID [PRESERVATIVES], ANNATTO AND TURMERIC COLOR, VITAMIN A PALMITATE ADDED), CARROTS, CHICKEN BASE (COOKED MECHANICALLY SEPARATED CHICKEN, SUGAR, SALT, DRIED ONIONS, 2% OR LESS OF TURMERIC, NATURAL FLAVORS), 2% OR LESS OF CELERY, ONIONS, PEAS (PEAS, SALT), WHEY, MODIFIED FOOD STARCH, SOYBEAN OIL, FRACTIONATED PALM OIL, SALT, YEAST, DOUGH CONDITIONER BLEND (CALCIUM SULFATE, SALT, L-CYSTEINE HYDROCHLORIDE, GARLIC POWDER, TRICALCIUM PHOSPHATE, ENZYMES), SKIM MILK, BUTTERMILK POWDER, CREAMER (COCONUT OIL, CORN SYRUP SOLIDS, SODIUM CASEINATE [MILK], MONO AND DIGLYCERIDES, DIPOTASSIUM PHOSPHATE, SOY LECITHIN), BLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, AMYLASE, ASCORBIC ACID, NIACIN, IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), MALTODEXTRIN, SUGAR, SODIUM STEAROYL LACTYLATE, YEAST EXTRACT, METHYLCELLULOSE, DRIED ONIONS, BUTTER FLAVOR (WHEY, ENZYME MODIFIED BUTTER OIL & DEHYDRATED BUTTER, CORN SYRUP SOLIDS, SALT, GUAR GUM, ANNATTO & TURMERIC COLOR), XANTHAN GUM, SPICES, SOY FLOUR, EGG WHITE.

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Chicken Pot Pie is rated 5.0 out of 5 by 2.
Rated 5 out of 5 by from hgfsgfdsgds gewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s gergewfew t4erw erger gr\s ger
Date published: 2017-06-09
Rated 5 out of 5 by from Test review Praesent in mauris eu tortor porttitor accumsan. Mauris suscipit, ligula sit amet pharetra semper, nibh ante cursus purus, vel sagittis velit mauris vel metus. Aenean fermentum risus id tortor. Integer imperdiet lectus quis justo. Integer tempor. Vivamus ac urna vel leo pretium faucibus. Mauris elementum mauris vitae tortor. In dapibus augue non sapien. Aliquam ante. Curabitur bibendum justo non orci.
Date published: 2017-03-29
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