Why is Chicken Pot Pie classified as ultra‑processed (NOVA 4) and what specific additives does it contain?

The pie undergoes multiple processing steps, including cooking, powdering of chicken broth, and incorporation of refined starches and emulsifiers, which place it in NOVA group 4. Its additive list includes carrageenan (E407), guar gum (E412), xanthan gum (E415), methylcellulose (E461), caramel colour (E150c), polysorbate 60 (E435), disodium inosinate (E631), disodium guanylate (E627) and lecithin (E322).

How does the sugar and salt content in this product affect a diabetic or hypertensive diet?

With only 3 g of sugar per 100 g, the pie is relatively low in sugar, which is favorable for diabetes management, but it provides 2.4 g of salt, a moderate amount that can contribute to higher sodium intake for those with hypertension; the high saturated fat (15 g) also warrants caution for cardiovascular health.

Is the wheat in the crust a concern for gluten‑intolerant consumers?

Yes, the crust is made from enriched wheat flour and wheat flour, which contain gluten; therefore the product is not suitable for individuals with celiac disease or non‑celiac gluten sensitivity.

Marie Callender's

Chicken Pot Pie

Cereals And Potatoes

Product Insights

Chicken Pot Pie is a frozen, ready‑to‑heat meal featuring a wheat‑based crust and a savory chicken and vegetable filling, classified in the Cereals and Potatoes (Bread) food group. It carries a Nutri‑Score of E and falls into NOVA group 4, reflecting its ultra‑processed nature, with very high fat (36 g), saturated fat (15 g) and calories (610 kcal) per 100 g, while offering substantial protein (17 g) but low dietary fiber (2 g) and low sugars (3 g). The product contains common allergens such as wheat, soy, milk and celery, and includes several additives like carrageenan, guar gum, xanthan gum, methylcellulose and caramel colour, despite being labelled as free from artificial flavours and preservatives.

Nutrient Levels

Traffic light indicators

Fat

moderate

Saturated Fat

high

Sugars

low

Salt

high

Nutritional Values

Values per 100 g/ml

Energy Kcal216 kcal

Fat12.7 g

Saturated Fat5.3 g

Trans Fat0 g

Cholesterol0 g

Comparative Analysis

Compared with the average frozen bread product, this chicken pot pie contains far more fat (36 g vs 5.5 g), saturated fat (15 g vs 1.4 g) and calories (610 kcal vs 349 kcal), but less sugar (3 g vs 4.8 g) and lower salt (2.4 g vs 4 g).

Ingredients

Filling: chicken broth (water, chicken broth powder [maltodextrin, chicken broth, salt, flavors]), cooked chicken (white meat chicken, water, isolated soy protein product [isolated soy protein, modified potato starch, corn starch, carrageenan, soy lecithin], dextrose, salt, flavoring), carrots, peas, water, modified corn starch, celery, contains 2% or less of: onions, salt, soybean oil, nonfat dry milk, chicken flavor (contains chicken broth, rendered chicken fat, salt, flavor, disodium inosinate & disodium guanylate, polysorbate 60, xanthan gum), cream, sugar, methylcellulose, flavoring, xanthan gum, guar gum, extractives of turmeric. crust: enriched wheat flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), interesterified soybean oil, water, salt, modified whey, caramel color.

84%

35%

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