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All-white meat chicken, carrots, peas and a creamy gravy in a buttery crust. Contains bioengineered food ingredients. Learn more at bellisiofoods.com/info. New! Home style meals. Inspected for wholesomeness by U.S. Department of Agriculture. www.bostonmarketathome.com. We'd love to hear from you! Call us at 1-855-871-9977 (M-F) or visit ww.bostonmarketathome.com.
| Nutrition Facts | ||
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| Amount per serving Calories210 | ||
| % Daily Value*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. | ||
| Total Fat of 9 Grams daily value 14 percentincludes Saturated Fat of 2 Grams daily value10percent, includes Trans Fat of 0 Grams | ||
| Cholesterol 5 Milligrams daily value2percent, | ||
| Sodium 570 Milligrams daily value24percent, | ||
| Total Carbohydrate of 28 Grams daily value 9 percentincludes Dietary Fiber of 1 Grams daily value4percent, includes Total Sugars of 1 Grams | ||
| Protein 6 Grams | ||
| * 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. |
Contains milk, soy, wheat.
Conventional Oven: 1 Preheat oven to 425 degrees F. 2. Arrange single layer of Pot Pie Bites, evenly spread on a baking sheet. 3. Bake on center rack for 8 to 9 minutes. 4. Carefully remove from oven, It’s hot! Let stand for 1 to 2 minutes. Enjoy! Microwave Oven (1100-Watts): Remove Pot Pie Bites from Tray. Arrange pieces in a circle on a microwave safe plate. Microwave on high for 2:00 to 2:15 minutes. Let stand for 1 to 2 minutes before eating. Enjoy! Cook thoroughly. For food safety & quality, follow these cooking instructions. Keep frozen until ready to use. Caution: Filling will be hot. Loss of filling may occur during cooking. Cook thoroughly to an internal temperature of at least 165f. Ovens vary; cooking time may need adjusting. Do not prepare in toaster oven. Product identification panel best by.
Bellisio Foods, Inc.
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