Chicken Pot Pie Recipe as Requested
Chicken Pot Pie
2 pans full size disposable
about 25 servings per pan
550 servings: Make recipe 11 times (22 pans)
5# cooked, shredded Chicken Breasts (55# cooked, 140# bone-in chicken breast or 80# boneless)
88 oz (5 ½ #) frozen Mixed Vegetables (60#)
1# Chopped Onion (11#)
Vegetable or olive oil for sautéing
1 #3 Can (46 oz) Cream of Chicken Soup (11 cans)
1 #3 Can (46 oz) Cream of Mushroom Soup (11 cans)
7 ½ Cups Milk (5 gallons)
2 tsp Pepper
1 TBSP Thyme (11 TBSP)
3 TBSP flour
2 ½ Pastry Sheets (27 ½ sheets) 1 full sheet doesn’t cover, so use about ¼ of another sheet to cover the top.
- Season chicken with salt and pepper and bake on foil lined baking sheets at 350* for 20-30 min.
- Sauté onion in vegetable oil
- Boil veggies until hot
- Stir together soups, milk and spices
- Stir in chicken, veggies and onion
- Pour into lined 2 inch pan or use disposable pans
- Bake covered at 350° for about 45 min. until hot and bubbly
- Stir and top with pastry sheet
- Bake uncovered at 375* for about 30 min. or until brown and internal temp is 180
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