Chicken Pot Pie

Nutrition Facts

Serving Size 10 OZ

Calories 539

Calories from Fat 0

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

Amount/Serving

%DV*

Total Fat 22.3g

34%

Sat. Fat 9.9g

- - -%

Trans Fat 0.4g

Cholesterol 154.6mg

- - -%

Sodium 851.3mg

37%

Amount/Serving

%DV*

Tot. Carb. 37.3g

11%

Dietary Fiber 3.8g

11%

Sugars 7.7g

Includes 0g Added Sugars

Protein 46g

Vitamin D - 0.4mcg - 0%

Calcium - 88.3mg - 9%

Iron - 3.5mg - 44%

Potassium - 590.9mg - 13%

INGREDIENTS: Chicken Pot Pie (Pot Pie Filling (CHICKEN BREAST (halal certified chicken breast ), FRESH ONIONS, FRESH CELERY, FRESH CARROTS, Chicken Stock (CHICKEN STOCK (CHICKEN, FRESH ONIONS, FRESH CELERY, FRESH CARROTS, LEMON JUICE (lemon juice), KOSHER SALT (salt, yellow prussiate of soda))), CREAM (heavy cream (milk), milk, contains less than 0.5% of carrageenan, mono and diglycerides, polysorbate 80. contains: milk), PEAS, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), UNSALTED BUTTER (pasteurized cream (milk), natural flavorings. contains: milk), KOSHER SALT (salt, yellow prussiate of soda), BLACK PEPPER, GARLIC POWDER (garlic powder.)), Pot Pie Topping (WATER, WAFFLE MIX (enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), sugar, soybean oil, sodium bicarbonate, sodium acid pyrophosphate, contains 2% or less of the following: natural and artificial flavors (dextrose, maltodextrin, starch, silicon dioxide), salt, yellow corn flour, buttermilk, malted barley extract contains: wheat and milk)), Pan Spray (BLENDED OIL (rice bran oil, fresh extra virgin olive oil, avocado oil, grapeseed oil), WATER))

ALLERGENS: Milk, 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.