Branded Food · COUNTRY CHEF
Baked Chicken Pot Pie
According to USDA FoodData Central (FDC ID 510214, data refreshed July 2026), nutrition facts per 135g serving, sourced verbatim.
- 300
- Caloriesmoderate density
- 9.0g
- Proteingood source · 18% DV
- 28.0g
- Carbsgood source · 10% DV
- 17.0g
- Fathigh · 22% DV
Baked Chicken Pot Pie contains 300 calories per 135g serving according to USDA FoodData Central. It has 9.0g of protein, 17.0g of fat, and 28.0g of carbohydrates per serving. Data is sourced verbatim from the Branded Food database, refreshed July 2026.
- More protein than 41% of USDA whole foods
The verdict
Baked Chicken Pot Pie carries 6.7g of protein per 100g, more than 41% of USDA whole foods.
- 6.7g
- protein per 100g
- Top 59%
- protein vs USDA whole foods
- 222
- calories per 100g
- 3.0g
- sugar per 100g
Percentile computed against the 7,880 USDA SR Legacy and Foundation whole foods with a protein value, not branded or processed items.
Baked Chicken Pot Pie by COUNTRY CHEF contains 300 calories per 135g serving (222 kcal per 100g USDA basis), according to the USDA FoodData Central database. It provides 9.0g of protein, 17.0g of fat, and 28.0g of carbohydrates per 135g serving. Dietary fiber: 0.9g. Below you will find a complete nutrient breakdown including vitamins, minerals, and daily value percentages based on a 2,000 calorie diet. Values shown match the FDA-format Nutrition Label, computed per serving from USDA per-100g amounts via the manufacturer-declared serving size. Source: USDA laboratory analysis and manufacturer-reported label data for food products sold in the United States.
Where this data comes from
USDA FoodData Central is the United States government's authoritative reference for food composition, maintained by the Agricultural Research Service and updated as new laboratory analyses and manufacturer submissions are processed. Baked Chicken Pot Pie is catalogued there as FDC ID 510214, a branded food entry from COUNTRY CHEF. Every figure on this page comes from USDA laboratory analysis under the FDC Branded Food program, standardized to 100 g so it can be compared fairly against any other food in the database. The Nutrition Label below shows the per-serving values that match the package; the per-100 g basis is noted where the two differ.
Check the full breakdown above for vitamins, minerals, and amino acids.
Nutritional Value at a Glance
Baked Chicken Pot Pie balances protein, fat, and carbohydrates without any single macro dominating.
At 3% of the Daily Value for fiber, it contributes moderately to daily fiber intake.
Note: at 610mg per 135g serving (27% of the 2,300mg daily limit), this food is relatively high in sodium. Those monitoring salt intake should factor this in.
Allergen indicators
No FDA Big 9 major-allergen indicator was detected in the product name and brand text scan (milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, sesame). Absence-of-flag does NOT mean allergen-free. The USDA FoodData Central release does not always include a full ingredient list, always verify with the FDA-mandated ingredient and allergen statement printed on the physical package before consumption.
Where the calories mostly come from
Values per 135g serving · 222 kcal per 100g basis
Macro Breakdown
300 kcal = 15% of FDA 2,000 kcal Daily Value
Values shown per 135g serving, match the FDA Nutrition Label panel. USDA stores the raw amounts per 100g; this page applies the manufacturer-declared serving size to render the on-package values.
Where Baked Chicken Pot Pie ranks on protein
Its 6.7g of protein per 100g placed against every USDA reference (whole) food, the 7,880 SR Legacy and Foundation items with a protein value.
Protein per 100g - Baked Chicken Pot Pie vs every USDA reference food
USDA reference (whole) foods with a protein value
7 41st percentile higher than 41% of 7,880 USDA reference foods
Each bar is a band; taller bars hold more USDA reference foods. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.
Source USDA FoodData Central, SR Legacy & Foundation · July 2026
Full Nutrient Breakdown
Every nutrient USDA reports for this food, per 100 g, with each value's share of the FDA Daily Value shown as a bar.
Macronutrients
| Nutrient | Amount | % DV |
|---|---|---|
| Carbohydrate, by difference | 20.7 G | 8% |
| Energy | 222 KCAL | |
| Fiber, total dietary | 0.70 G | 3% |
| Protein | 6.7 G | 13% |
| Total Sugars | 3.0 G | |
| Total lipid (fat) | 12.6 G | 16% |
Vitamins
| Nutrient | Amount | % DV |
|---|---|---|
| Vitamin C, total ascorbic acid | 0 MG |
Minerals
| Nutrient | Amount | % DV |
|---|---|---|
| Calcium, Ca | 30 MG | 2% |
| Iron, Fe | 0 MG | 0% |
| Sodium, Na | 452 MG | 20% |
| Vitamin A, IU | 741 IU |
Lipids
| Nutrient | Amount | % DV |
|---|---|---|
| Cholesterol | 15 MG | 5% |
| Fatty acids, total saturated | 5.9 G | 30% |
| Fatty acids, total trans | 0.00 G |
Key takeaways
- Baked Chicken Pot Pie delivers 9.0g of protein per 100g, more than 41% of USDA whole foods. See the protein ranking
- It carries 300 calories per 100g.
Nearby Foods
Foods in the same category with similar calorie content, useful for swaps, substitutions, and side-by-side comparison.
No close calorie matches in the same category. Browse the full category index to explore other foods, or use the compare tool to line up any two foods side-by-side.
Frequently Asked Questions
How many calories are in Baked Chicken Pot Pie? ▼
What are the macros in Baked Chicken Pot Pie? ▼
How much sodium is in Baked Chicken Pot Pie? ▼
Is Baked Chicken Pot Pie high in fiber? ▼
Is Baked Chicken Pot Pie keto-friendly? ▼
Is Baked Chicken Pot Pie good for a diet? ▼
How does Baked Chicken Pot Pie compare to other foods? ▼
Nutrition Guides
Learn how to interpret and use nutrition data effectively
Primary source data
Data Sources & Methodology
Data from USDA FoodData Central, April 2026 release. See our methodology.
Source: USDA FoodData Central (FDC ID 510214) — Branded Food database. Verify with USDA →
Source: FDA 2,000-calorie Daily Value reference — %DV computed against the USDA per-100g standardization basis.
How serving-size math works on this page: USDA stores all nutrient amounts on a per-100g basis for consistency across the catalog. Because the manufacturer declared a 135g serving for this product, the headline values (calories, macros) are multiplied by 135/100 = 1.350 to render the same values you would read on the FDA Nutrition Facts panel. The page surfaces both bases for full transparency.
Disclaimer: This information is for reference only and should not replace professional dietary advice. Nutrient content may vary by brand, preparation method, and seasonal factors.
All federal data sources used on this page
- USDA FoodData Central — SR Legacy — nutrient composition for generic and staple foods (Standard Reference lineage, final release April 2018). fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — Foundation Foods — nutrient values from USDA's newer, most rigorously lab-analyzed dataset. fdc.nal.usda.gov/Foundation_Foods_Documentation
- USDA FoodData Central — Branded Foods — manufacturer-submitted label data for packaged products. fdc.nal.usda.gov/data-documentation
- USDA FoodData Central — FNDDS (Survey) — the Food and Nutrient Database for Dietary Studies, used in national nutrition surveys. ars.usda.gov/fndds
- FDA Nutrition Facts Label regulations — the Daily Value percentages and label format this page's figures are computed against. fda.gov/food/nutrition-facts-label
- FDA food allergen labeling (FALCPA + FASTER Act) — the Big 9 major-allergen disclosure rules referenced on this page. fda.gov/food-allergies
Every figure on GetFoodFacts is rendered directly from official USDA FoodData Central records, no number is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of July 2026.