Chicken Pot Pie
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 1.30 | lb | Chicken meat cooked, diced |
| 0.30 | lb | Onions, pearl |
| 0.30 | lb | Celery sliced, sauteed |
| 0.40 | lb | Carrots sliced, blanched |
| 0.40 | lb | Green peas frozen, uncooked |
| 0.20 | lb | Mushrooms, domestic sliced, sauteed |
| 0.20 | tsp | Black Pepper |
| 2.00 | tbsp | LEGOUT® 095 Chicken Base 1 lb 12 x 1 Lb |
| 0.50 | gal | LEGOUT ® Cream Soup Base 6 x 28 OZ prepared |
Preparation
1. Add chicken, onions, celery, carrots, peas, and mushooms to prepared Cream Soup (using 1-28oz. pack to 3qts. water). Add black pepper and Chicken Base, mix well transfer contents to full pan, top with pie crust, 3-2-1 dough, vent top, egg wash if desired. Bake at 400°F minimum for 25 minutes or until crust is done. See crust recipe below.
CRUST
Add:
1. 3 parts AP flour
2. 2 parts shortening
3. 1 part ice water
4. Pinch salt
Mix well, roll out evenly on dusted floured surface, place on top of pies, vent tops, egg wash.
Yield: 50 - 8oz. portions
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