Chicken Pot Pie L.Meat, Fish, and Poultry No.150
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|Yield: 100 Portions Each Portion: 1 Cup plus Topping|
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|Pan Size: 12 by 20 by 2 1/2 in Steam Pan Temp.: 425 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Poultry, Chicken, Br| 45LB | | 1. Wash chicken thoroughly, |
|oiler, Quartered | | | inside and out, under cold |
|Cold Water | | 9.00 Gal | running water. Drain well. |
|Salt | 6OZ| 9.00 Tbsp| 2. Place chicken in stock pot or |
|Bay Leaves | | 9.00 EA | steam-jacketed kettle; add |
|Monosodium Glutamate| 3OZ| 0.50 Cup | water, salt, bay leaves, and |
| | | | monosodium glutamate... |
| | | | CONTINUED |
| | | | 3. Bring to a boil; reduce heat; |
| | | | simmer two hours or until |
| | | | tender. |
| | | | 4. Remove chicken; strain; |
| | | | reserve stock for use in |
| | | | Step 7. |
| | | | 5. Remove meat from bones; cut |
| | | | into 1-inch pieces. Set aside |
| | | | for use in Step 9. |
|--------------------|----------|----------|-----------------------------------|
|Potatoes, Peeled, Fr| 4LB | 3.00 Qrt | 2. Cook potatoes and carrots in |
|esh, Diced | | | boiling, salted water until |
|Carrots, Sliced | 4LB | 3.00 Qrt | tender. Drain. Set aside for |
|Boiling Water | | 1.50 Qrt | use in Step 9. |
|Salt | 1OZ| 1.67 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2LB | 1.00 Qrt | 6. Blend butter or margarine |
|Flour, All Purpose | 2LB 4OZ| 2.25 Qrt | and flour together; stir |
| | | | until smooth. |
|--------------------|----------|----------|-----------------------------------|
|Stock, Beef or Chick| | 3.00 Gal | 7. Gradually add butter or |
|en | | | margarine and flour mixture |
|Pepper, Black, Groun| | 1.00 Tbsp| to stock, stirring to prevent |
|d | | | sticking. |
|Celery | | 2.00 Tspn| 8. Add pepper, celery salt, and |
|Salt | 6OZ| 9.00 Tbsp| salt; heat slowly until smooth |
| | | | and thickened, stirring |
| | | | constantly. |
|--------------------|----------|----------|-----------------------------------|
|Peas | 5LB | | 9. Add cooked potatoes and |
| | | | carrots, frozen peas, and |
| | | | chicken to sauce. |
| | | |10. Place an equal quantity of |
| | | | mixture in each pan. |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 7OZ| 1.33 Cup |11. Reconstitute milk; combine |
|Milk Powder | | | with eggs and sugar. Mix |
|Warm Water | | 7.50 Cup | thoroughly. |
|Eggs, Large, Brown, | 2LB | 1.00 Qrt | |
|Fresh | | | |
|Sugar, Extra Fine Gr| | 1.00 Tbsp| |
|anulated | | | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 2LB | 2.00 Qrt |12. Sift together flour, baking |
| | | | powder, and salt; combine |
| | | | with liquid mixture. |
|--------------------|----------|----------|-----------------------------------|
|Baking Powder | 2OZ| 4.67 Tbsp|13. Add shortening or salad oil; |
|Salt | 1OZ| 2.00 Tbsp| mix well. |
|Shortening, Emulsifi| 8OZ| 1.00 Cup |14. Pour an equal quantity of |
|ed | | | batter over top of chicken |
| | | | mixture in each pan. |
| | | |15. Bake 20 to 30 minutes or |
| | | | until crust is golden brown. |
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NOTE: 1. In Step 5, 4 lb 15 oz fresh white potatoes A.P. will yield
4 lb diced potatoes, and 4 lb 14 oz fresh carrots A.P. will
yield 4 lb sliced carrots.
2. In Step 7, 12 oz (1 3/4 cups) Soup and Gravy base, chicken
may be used. See Recipe A-12. In Step 8, omit salt.
3. In Step 14, batter will be very thin. Do not add additional
flour.
4. Baking Powder Biscuits may be used for topping. Omit Steps
11 thru 15. Prepare 1/2 Recipe No. D-1; place baked
biscuits over top before serving.
5. Other sizes and types of pans may be used. See Recipe A-25.
VARIATION
1. CHICKEN POT PIE (CHICKEN, CANNED): Omit Steps 1 thru 4.
Follow Steps 5 and 6. In Step 7, use 12 oz (1 1/2 cups) Soup
and Gravy base, chicken and 3 gal water for chicken stock.
See Recipe Card A-12. Follow Step 8. In Step 9, use 18 lb 2
oz (10-29 oz cn) canned chicken. Follow Steps 10 thru 15.
2. CHICKEN POT PIE (CHICKEN, DEHYDRATED): Omit Steps 1 thru 4.
Use 4 lb 8 oz (3 3/5-20 oz cn) canned dehydrated chicken.
Add 12 oz (1 1/2 cups) Soup and Gravy base, chicken, to 3
1/4 gal boiling water; stir; add chicken. Cover; let stand
20 minutes. CONTINUED.
3. CHICKEN POT PIE (CHICKEN, DEHYDRATED): CONTINUED:
Drain; reserve stock for use in Step 7. Add hot water to
bring stock to 3 gal. Follow Steps 5 thru 15.
4. TURKEY POT PIE (TURKEY, BONELESS, FROZEN, COOKED): Omit
Steps 1 thru 4. Follow Steps 5 and 6. In Step 7, use 12 oz
(1 1/2 cups) Soup and Gravy base, chicken and 3 gal water
for chicken stock. See Recipe Card A-12. Follow Step 8.
CONTINUED.
5. TURKEY POT PIE (TURKEY, BONELESS, FROZEN, COOKED): CONTINUED
CONTINUED: In Step 9, use 20 lb turkey, boneless, frozen,
cooked, which has been thawed and diced into 1-inch pieces.
Follow Steps 10 thru 15.
6. TURKEY POT PIE (TURKEY, BONELESS, FROZEN, RAW): Omit Step
1. In Step 2, use 26 lb turkey, boneless, frozen, raw.
Simmer 3 to 4 hours or until tender. Follow Steps 3 thru
15.
7. TURKEY POT PIE (TURKEY, CANNED): Omit Steps 1 thru 4.
Follow Steps 5 and 6. In Step 7, use 12 oz (1 1/2 cups) Soup
and Gravy base, chicken and 3 gal water for chicken stock.
See Recipe Card A-12. Follow Step 8. In Step 9, use 18 lb 2
oz (10-29 oz cn) canned turkey. Follow Steps 10 thru 15.
8. TURKEY POT PIE (TURKEY, FROZEN, READY-TO-COOK): In Step 1,
use 45 lb turkey, RTC. Simmer 3 to 4 hours or until tender.
Follow Steps 2 thru 15.