Chicken Pot Pie Tender White Meat Chicken

How it scored 38 / 100

Nutrition snapshot

Ingredients 44 listed

• 1 Filling
  Generic ingredient-list term for the inner mixture of a stuffed/coated food (e.g., pie filling, ravioli filling, pastry filling). Compositio…
  Safe
• 2 Chicken Broth
  Liquid prepared by simmering chicken meat, bones, and aromatics in water.
  Safe
• 3 Chicken
  Meat from domestic chicken (Gallus gallus domesticus).
  Safe
• 4 Carrot
  Edible taproot of the Daucus carota plant.
  Safe
• 5 Pea
  Pea (Pisum sativum), a legume seed.
  Safe
• 6 Water
  Water intended for human consumption; the most common ingredient in processed foods and beverages. Bottled water is regulated as a food unde…
  Safe
• 7 Celery
  Celery (Apium graveolens) is a marshland plant used as a vegetable.
  Low
• 8 Modified Corn Starch
  Corn starch chemically or physically altered (acid hydrolysis, esterification, etherification, oxidation, or enzymatic treatment) to change …
  Low
• 9 Onion
  The edible bulb of Allium cepa L., a widely cultivated vegetable in the Allium family that also includes garlic, shallots, and leeks.
  Safe
• 10 Soya Oil
  Vegetable oil extracted from soybeans (Glycine max), typically refined, bleached, and deodorized. High in polyunsaturated fats, particularly…
  Low
• 11 Nonfat Dry Milk Extract
  An ingredient derived from nonfat dry milk (skimmed dried cow's milk) - typically a milk solids ingredient.
  Low
• 12 Chicken Flavouring
  A generic term for flavor preparations imparting chicken aroma/taste; may include hydrolyzed proteins, yeast extract, fats, salts, and natur…
  Low
• 13 Cream
  The fat-rich liquid separated from milk. FDA standards of identity (21 CFR 131.150 / 131.155 / 131.157) classify by milkfat content: heavy c…
  Safe
• 14 Sugar
  Sucrose, a disaccharide of glucose and fructose, refined from sugarcane or sugar beets.
  Moderate
• 15 Methyl Cellulose
  Methyl cellulose (E461), a chemically modified cellulose ether derived from plant fiber.
  Low
• 16 Flavouring
  Umbrella term for one or more flavor compounds, natural or artificial, not individually disclosed.
  Low
• 17 Xanthan Gum
  Xanthan gum is a high-molecular-weight polysaccharide produced by aerobic fermentation of glucose or sucrose by the bacterium Xanthomonas ca…
  Low
• 18 Guar Gum
  Polysaccharide (galactomannan) extracted from the seeds of the guar plant (Cyamopsis tetragonoloba). E-number E412.
  Low
• 19 Turmeric
  Ground rhizome of the Curcuma longa plant; primary active compound is curcumin.
  Safe
• 20 Crust
  Generic ingredient-list term for the outer baked layer of pies, pizzas, pastries, or coated foods. Composition varies widely.
  Safe
• 21 Nicotinic Acid
  Nicotinic acid (niacin or vitamin B3, pyridine-3-carboxylic acid). E375 is the EU additive code for its use as a vitamin/nutrient added to f…
  Low
• 22 Reduced Iron
  Elemental iron powder (Fe) produced by reducing iron oxide with hydrogen or carbon monoxide; used as a food fortificant.
  Low
• 23 Thiamin Mononitrate
  Synthetic, stable form of vitamin B1 (thiamine). The nitrate salt is preferred for fortification because it tolerates heat and humidity bett…
  Low
• 24 Riboflavin
  Riboflavin (vitamin B2), a water-soluble B vitamin. Used as a yellow-orange food color (E101) and as a vitamin fortificant.
  Low
• 25 Folic Acid
  Synthetic form of folate (vitamin B9). Pteroylmonoglutamic acid, a water-soluble B vitamin essential for DNA synthesis and red blood cell fo…
  Low
• 26 Interesterified Soybean Oil
  Soybean oil whose triglyceride structure has been chemically or enzymatically rearranged to alter melting properties; introduced as a trans-…
  Moderate
• 27 Salt
  Sodium chloride (NaCl), a crystalline mineral compound composed of roughly 40% sodium and 60% chloride by mass.
  Low
• 28 Whey
  Liquid or dried protein-rich byproduct of cheese making, derived from milk.
  Low
• 29 Caramel
  Caramel: a dark colorant made by controlled heat treatment of food-grade carbohydrates; four classes (E150a-d) differ by manufacturing react…
  Moderate
• 30 Maltodextrin
  A short-chain glucose polymer (3–20 glucose units, DE 3–20) produced by partial enzymatic or acid hydrolysis of corn, potato, rice, or wheat…
  Moderate
• 31 White Chicken Meat
  Lean breast and other light-colored skeletal muscle tissue from chicken.
  Safe
• 32 Soy Protein Isolate
  Refined protein extracted from defatted soybean flakes, typically ≥90% protein content.
  Low
• 33 Dextrose
  D-glucose, a simple sugar (monosaccharide). Produced commercially by complete enzymatic or acid hydrolysis of corn starch.
  Moderate
• 34 Broth
  Liquid made by simmering meat, bones, or vegetables in water, often with salt and aromatics.
  Low
• 35 Chicken Fat
  Rendered fat from chicken, used as a cooking and flavoring fat.
  Safe
• 36 Disodium Inosinate
  Disodium inosinate (IMP), a flavor-enhancing nucleotide derived from meat, fish, or fermentation. Used synergistically with MSG.
  Low
• 37 Disodium Guanylate
  Disodium guanylate (GMP), a flavor-enhancing nucleotide derived from yeast or fish, used synergistically with MSG.
  Low
• 38 Polyoxyethylene Sorbitan Monostearate
  Polyoxyethylene sorbitan monostearate (Polysorbate 60), a non-ionic synthetic emulsifier.
  Moderate
• 39 Fortified Wheat Flour
  Wheat flour to which specific micronutrients (typically iron, thiamin, riboflavin, niacin, and folic acid) have been added during milling to…
  Low
• 40 Wheat Flour
  Powder ground from wheat grain (Triticum aestivum). Contains starch, gluten-forming proteins (gliadin, glutenin), bran, and germ depending o…
  Low
• 41 Modified Potato Starch
  Potato starch chemically or physically modified (e.g., acetylated, hydroxypropylated, phosphated) to improve cooking, freeze-thaw, or shelf …
  Low
• 42 Corn Starch
  Starch isolated from the endosperm of corn kernels. Composed of amylose and amylopectin (glucose polymers).
  Low
• 43 Carrageenan
  Sulfated polysaccharide extracted from red seaweed (Rhodophyceae).
  Moderate
• 44 Soya Lecithin
  A naturally occurring mixture of phospholipids (phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol) extracted from soybean …
  Low