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Archive for 12/28/2015

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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