Chicken &
Mushroom Pot Pie

Chicken & Mushroom Pot Pie

Martha Stewart Kitchen
Ready to Bake

Chicken & Mushroom Pot Pie

Martha Stewart Kitchen Divider Tender chicken, vegetables, and a luscious white wine-chicken broth topped with an all-butter puffpastry for rich flakiness in every bite Where to Buy
Martha Stewart Kitchen Product Tip

Martha's Tips

Martha Stewart Kitchen Divider

Serve with a crisp green salad or enjoy on its own. Pairs nicely with a dry white wine, such as Sauvignon Blanc.

Label Information

Martha Stewart Kitchen - Nutrition Facts

Ingredients

FULLY COOKED SEASONED DICED CHICKEN THIGHS FOR POT PIE (BONELESS SKINLESS CHICKEN THIGHS, WATER, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SUGAR, CANOLA OIL, YEAST EXTRACT, VINEGAR, NATURAL FLAVORS, CHICKEN FAT, CHICKEN BROTH, CARAMELIZED SUGAR), WATER, CARROTS, MUSHROOMS, ONIONS, BARLEY, CAULIFLOWER, GREEN PEAS (GREEN PEAS, SALT), SALTED CHARDONNAY (WINE GRAPES, SALT), REDUCED CHICKEN STOCK (CHICKEN STOCK, CHICKEN FAT, MALTODEXTRIN, MODIFIED CORNSTARCH, SALT, SUGAR, 2% OR LESS OF CORN OIL, FLAVOR), POTATO STARCH, CHOPPED GARLIC IN WATER (GARLIC, WATER), CANOLA OIL, SALT, SPICE. PUFF PASTRY SQUARE (UNBLEACHED ENRICHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), BUTTER, WATER, FRESH MILK & SALT). LIQUID WHOLE EGGS (WHOLE EGGS, CITRIC ACID (TO PRESERVE COLOR), 0.15% WATER ADDED AS A CARRIER FOR CITRIC ACID). SEA SALT.

Contains: EGGS, MILK, WHEAT

Conventional Oven
Cooking Directions

(From Frozen)

  1. PREHEAT oven to 400°F.
  2. REMOVE pot pie from packaging and place onto a lined baking sheet.
  3. PLACE baking sheet on center rack of oven and immediately lower to 375°F.
  4. BAKE for 25-35 minutes or until golden brown and thoroughly cooked.

For food safety and best product quality cook to an internal temperature of 165°F.

DO NOT MICROWAVE. OVENS MAY VARY.