5" Vegan Chicken Pot Pie (Frozen)

Crust: Bunner’s pastry flour blend (Brown rice flour, white rice flour, tapioca starch, potato starch, potato flour, xanthan gum, pectin, coconut milk powder, arrowroot), chia powder, water, salt, apple juice, apple cider vinegar, rice wine vinegar, dairy free butter (canola oil, water, palm oil, salt, vegetable monoglycerides, sunflower lecithin, citric acid, natural flavours, annatto, turmeric, vitamin A, vitamin D2), Shortening (canola oil, palm oil, mono and diglycerides). Gravy: Onion, celery, shallot, dairy free butter (as above), stock concentrate (concentrated vegetable juices (carrot, celery, onion, cabbage, tomato, mushroom), maltodextrin, salt, sugar, yeast extract, garlic powder, spice, citric acid, natural flavour, spice extract), sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca flour, xanthan gum, garlic, thyme, coconut nectar, apple cider vinegar, molasses, tamarind concentrate, lemon juice, onion powder, garlic powder, black pepper, liquid smoke, salt, hot sauce (peppers, vinegar, salt), pepper. Inclusions: Mushrooms, carrots, butternut squash, peas, corn, parsley, soy curls (non-gmo soy).

BAKING INSTRUCTIONS:

Preheat oven to 375F. Remove from box. Cover top of pie in foil. Heat on middle rack for 1hr or until the centre of the pie is heated all the way though.