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Banquet Pot Pie Beef - 7 Oz
Pot Pie, Beef
Per 1 Pie: 410 calories; 12 g sat fat (60% DV); 710 mg sodium (31% DV); 3 g total sugars. Since 1953. Flaky crust made from scratch. US inspected and passed by Department of Agriculture. www.banquet.com. how2recycle.info. SmartLabel: Scan or call 1-800-257-5191 for more food information. Questions or comments, visit us at www.banquet.com or call 1-800-257-5191. Proudly made in the USA.
Serving Size: 1pie
Servings Per Container:
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 0|
|Total Fat||Amount Per serving 26g||33%|
|Saturated Fat||Amount Per serving 12g||60%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 35mg||12%|
|Sodium||Amount Per serving 710mg||31%|
|Potassium||Amount Per serving 180mg||4%|
|Total Carbohydrate||Amount Per serving 35g||13%|
|Dietary Fiber||Amount Per serving 1g||4%|
|Sugars||Amount Per serving (-)|
|Protein||Amount Per serving 8g||0%|
Filling: Water, Beef, Potatoes (Potatoes, Calcium Chloride), Carrots, Modified Corn Starch, Less than 2% of Peas, Wheat Flour, Salt, Caramel Color, Sugar, Tomato Paste, Natural Flavors, Hydrolyzed Soy Protein, Garlic Juice, Potassium Phosphate, Sodium Phosphate, Potassium Chloride, Autolyzed Yeast Extract, Monosodium Glutamate, Extractives of Paprika, Vegetable Juice Concentrates (Celery, Carrot, Onion and Leek), Disodium Inosinate & Disodium Guanylate, Xanthan Gum, Propylene Glycol, Mono and Diglycerides (Propylene Glycol, Propyl Gallate, Citric Acid), Lactic Acid Crust: Wheat Flour, Lard (Deodorized Lard, Hydrogenated Lard, BHT [Preservative]), Water, Dextrose, Salt, Caramel Color.
Warning Contains: Contains: soy, wheat.
Directions Must be cooked thoroughly. See back for directions. For food safety and quality: Keep frozen. Do not thaw. Appliances vary. Adjust cooking times as needed. Food must be cooked thoroughly to 165 degrees F. Read and follow these directions. Microwave Oven: Cook only one at a time. (1) Place pot pie on microwave-safe plate; slit top crust. (2) Microwave on high. 1100 watt oven or more. 4 to 5 minutes. Do not cook in microwave ovens below 1100 watts as pot pie may not cook thoroughly. Conventional oven preparation is recommended. (3) Let stand 3 minutes in microwave to complete cooking. Handle carefully; it's hot! (4) Check that food is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. Conventional Oven: Do not prepare in toaster oven. (1) Preheat oven to 400 degrees F. Place pot pie on baking sheet; slit top crust. (2) Bake in oven 32 to 34 minutes. Remove carefully; it's hot! (3) Let stand 5 minutes to complete cooking. (4) Check that food is cooked thoroughly. Internal temperature needs to reach 165 degrees F as measured by a food thermometer in several spots. Crust is golden brown and steam rises from filling. Keep frozen.
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