Pot Pie, Creamy Mushroom Chicken

Do not prepare in toaster oven. 

1 PREHEAT oven to 400°F. REMOVE POT PIE FROM OUTER CARTON; leave pot pie in paper tray. WRAP crust edge with strip of aluminum foil. 

2 COOK on baking sheet 60 to 65 minutes. REMOVE CAREFULLY; IT'S HOT! 

3 LET STAND 5 MINUTES to complete cooking. 

4 CHECK that pot pie is cooked thoroughly. 

INTERNAL TEMPERATURE NEEDS TO REACH 165°F AS MEASURED BY A FOOD THERMOMETER IN SEVERAL SPOTS. CRUST IS GOLDEN BROWN AND STEAM RISES FROM FILLING. 

Keep frozen; do not thaw.

Appliances vary. Adjust cooking times as needed. Food must be cooked thoroughly. Read and follow these cooking directions.

Cook only one at a time. 

1 OPEN carton at push tab; PEEL BACK along perforations and completely TEAR OFF TOP of carton. SLIT top crust. Cook in carton with top off. 

2 MICROWAVE in open carton on HIGH 9 to 10 minutes. DO NOT COOK in microwave ovens below 1100 watts as pot pie may not cook thoroughly. Conventional oven preparation is recommended. 

LET STAND 5 MINUTES in microwave to complete cooking. REMOVE CAREFULLY; IT'S HOT! 

3 CHECK that pot pie is cooked thoroughly. 

INTERNAL TEMPERATURE NEEDS TO REACH 165°F AS MEASURED BY A FOOD THERMOMETER IN SEVERAL SPOTS. CRUST IS GOLDEN BROWN AND STEAM RISES FROM FILLING.

KEEP FROZEN, MICROWAVEABLE; 

MUST BE COOKED THOROUGHLY

PUSH TO OPEN

TEAR OFF TOP COMPLETELY BEFORE MICROWAVING