Cooking For A Crowd -
Large Sized Recipes
Chicken Pot Pie Recipe
Recipes for Quantity Cooking
Chicken Pot Pie
12 oz. margarine
14 oz. chopped onions
22 oz. all-purpose flour
1/2 tsp. black pepper
1 1/4 gal. chicken stock
6 lbs. cooked chicken
24 oz. celery, sliced
2 lbs. carrots, sliced
2 lbs. frozen green peas
3 lbs. pastry
Sauté onions in margarine in steam-jacketed or other large kettle.
Add flour and pepper to onions. Stir until blended. Cook 30 minutes.
Add stock, stirring constantly with wire whip. Cook until thickened,
stirring often. Check for seasoning. Add salt if necessary Cut
chicken into 1/2- to 3/4-inch pieces. Add to sauce.
Cook celery and carrots until partially done. Drain. Fold into
Add uncooked peas to chicken mixture. Mix carefully. Scale chicken
into two 12x20x2-inch counter pans, 12 lbs. per pan.
Roll out 1 lb. 8 oz. pastry to fit each pan. Place on chicken
mixture and seal edges to pan. Bake at 400 degrees F for 20 to 25
minutes or until crust is browned and internal temperature is 180
VARIATION: Turkey Pie - substitute turkey for chicken.
Notes: 18-20 pounds chicken will yield approximately 6 pounds cooked
Chicken mixture can be topped with baking powder biscuits.
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