Pot Pie, Chicken Pot Pie, 4 Small

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 50 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 will be golden brown and steam rising 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.

TEAR OFF TOP COMPLETELY before microwaving

1 OPEN carton at push tab; PEEL BACK along perforations and completely TEAR OFF TOP of carton. Cook in carton with top off. For softer crust, slit top crust before cooking. 

2 MICROWAVE in open carton on HIGH 5 to 6 1/2 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 will be golden brown and steam rising from filling. 

KEEP FROZEN, MICROWAVEABLE; MUST BE COOKED THOROUGHLY