Chicken Baked Pot Pie
🥧
UPC Code
888670018682
Data Source
USDA
Package Weight
36 oz/1.02 kg
Serving Sizes
1 cup (227g)
Calories
320
Total Fat
16g
21%
Saturated Fat
9g
45%
Cholesterol
75mg
25%
Sodium
540mg
23%
Total Carbohydrate
27.9g
10%
Dietary Fiber
2g
7%
Sugars
6g
Protein
15g
30%
Daily Value % is based on a 2,000 calorie diet.
Calories per Macronutrient
The macronutrient calorie distribution in 1 cup of Chicken Baked Pot Pie are
35% in carbs, 46% in fat, and 19% in protein.
carbs:
35%
fat:
46%
protein:
19%
Carbs to Weight Ratio
The carbs to weight ratio of Chicken Baked Pot Pie is 12%.
This ratio can give you a sense of if this food is higher in carbs or lower in carbs than other foods by weight. Eating foods high in carbs can cause your blood glucose to spike faster than if the food or meal you're eating also contains protein or fat.
Estimated Water to Weight Ratio
The water to weight ratio of Chicken Baked Pot Pie is estimated to be 74%.
This ratio can estimate how much water this food contains relative to other foods. Water helps regulate body temperature, lubricate joints, flush out waste products, and protect our organs and tissue. Eating foods high in water can help you stay hydrated.
Listed Ingredients
Pot Pie Filling (Milk, Chicken Breast, Onion, Celery, Carrots, Corn, Peas, Light Cream, Chicken Flavor [Chicken Meat Including Chicken Juices, Salt, Potato Flour, Flavorings, Carrot Powder, Turmeric], Cornstarch, Butter [Cream, Natural Flavorings], Garlic, Cultured Dextrose [Maltodextrin, Cultured Dextrose], Lemon Juice, Black Pepper, Bay Leaf, Thyme), Crust (Unbleached Enriched Wheat Flour [Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid], Butter [Sweet Cream], Water, Unbleached Enriched Wheat Flour [Ascorbic Acid, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid, Enzymes], Nonfat Dry Milk, Sea Salt, White Distilled Vinegar), Eggs (Whole Eggs, Citric Acid [Added To Preserve Color] Water [As Carrier For Citric Acid]).
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