Product Overview
Blake’s Chicken Pot Pie includes three individual 8 oz all-natural pot pies made with antibiotic-free white‑meat chicken, garden vegetables (potatoes, carrots, peas), scratch-style gravy, and a flaky pastry crust. Perfect for microwaving or baking, offering classic comfort food without artificial preservatives or colors.
Nutrition Facts
Serving Size: 1 pie (~227 g)
| Nutrient |
Per Pie |
| Calories |
400 kcal |
| Total Fat |
24 g (31 % DV) |
| – Saturated Fat |
9 g (45 % DV) |
| Trans Fat |
0 g |
| Cholesterol |
25 mg (8 % DV) |
| Sodium |
720 mg (31 % DV) |
| Total Carbohydrate |
33 g (12 % DV) |
| – Dietary Fiber |
4 g (14 % DV) |
| Sugars |
5 g (includes 0 g added) |
| Protein |
13 g |
| Vitamin A |
≈40 % DV |
| Vitamin C |
≈10 % DV |
| Calcium |
≈2 % DV |
| Iron |
≈10 % DV |
| Potassium |
≈6 % DV (~280 mg) |
Nutrition data from Blake’s product label and retail listings: approximately 400 kcal, 13 g protein, high saturated fat and moderate sodium per 8 oz pie. (Sources: EasyLunches, Safeway, Haggen)
Ingredients
-
Gravy: Water, canola oil, corn starch, wheat flour, salt, chicken glacé (broth, cooked chicken, chicken fat, salt, natural flavorings), onions, Chardonnay wine, natural flavorings, garlic, butter (cream, salt), turmeric
-
Crust: Wheat flour, palm oil, water, salt
-
Seasoned Cooked Chicken: White meat chicken, water, olive oil, brown sugar, sea salt, natural flavorings
- Potatoes
- Carrots
- Peas
Contains: Wheat, Milk, Soy. Chicken raised without antibiotics.
Serving Ideas & Creative Uses
Pot Pie Soup Bowl
- Blake’s chicken pot pie, chicken broth, extra vegetables or cooked chicken
- Heat a pie, open crust topping and crumble into boiling broth with extra veggies or chicken for a hearty soup.
Mini Pot Pie Empanadas
- Pot pie filling, refrigerated pie dough or empanada wrappers
- Remove filling from pie, spoon into dough rounds, seal edges and bake until golden for handheld empanadas.
Pot Pie Breakfast Bake
- Chicken pot pie filling, whisked eggs, shredded cheese, chopped herbs
- Combine filling with beaten eggs and cheese in a baking dish, bake until set for a savory breakfast casserole.
Pot Pie Stuffed Peppers
- Halved bell peppers, pot pie filling, breadcrumbs, grated cheese
- Stuff pepper halves with filling, top with breadcrumbs and cheese, then bake until peppers soften and topping browns.
Pot Pie Pie‑ini Sliders
- Slider rolls, warmed pot pie filling, melted mozzarella or provolone
- Split slider buns, fill with warmed filling and cheese, grill until cheese melts for cozy miniature sandwiches.
