Steak & Bake Pot Pie

Nutrition Facts

Serving Size 6 OZ

Calories 448

Calories from Fat 0.6

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 27.1g

42%

Sat. Fat 8.3g

- - -%

Trans Fat 4.3g

Cholesterol 90.2mg

- - -%

Sodium 482.5mg

21%

Amount/Serving

%DV*

Tot. Carb. 25g

Dietary Fiber 1.9g

Sugars 1.5g

Includes 0.6g Added Sugars

Protein 23.2g

Vitamin D - 0.3mcg - 0%

Calcium - 69.8mg - 7%

Iron - 2.9mg - 36%

Potassium - 303.8mg - 6%

INGREDIENTS: BEEF STRIPS, PUFF PASTRY (enriched flour (bleached wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, malted barley flour, partially hydrogenated soybean and cottonseed oil (with mono and diglycerides, artificial flavor, tbhq and bht added to protect flavor). ), BEER (malted barley, cereal grains, choicest hops, no addititives or preservatives.), WATER, FRESH CELERY, FRESH ONIONS, CARROTS, EGGS (whole egg, citric acid, 0.15% water added as a carrier for citric acid. citric acid added to preserve color. contains: eggs ), FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), SOY/OLIVE BLEND OIL (80% soybean oil, 20% extra virgin olive oil), VINEGAR (apple cider vinegar (diluted with water to 5% acidity). ), BROWN SUGAR (sugar, molasses), BEEF BASE (roasted beef, corn starch, salt, sugar, dextrose, hydrolyzed corn protein, maltodextrin, chicken fat, yeast extract, caramel color, potato flour, natural flavor, dried beef stock, beef extract powder, disodium inosinate and disodium guanylate.), GARLIC PEELED, SALT (salt, calcium silicate, dextrose, potassium iodide.), KOSHER SALT (salt, yellow prussiate of soda), THYME, BLACK PEPPER

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.