Chicken Pot Pie (Chicken

Chicken Pot Pie (Chicken Ingredients

7 1/4 c WATER; WARM	4 lb POTATOES FRENCH FZ
1 1/2 qt WATER; BOILING	2 lb FLOUR GEN PURPOSE 10LB
3 1/4 ga WATER; BOILING	2 1/4 lb FLOUR GEN PURPOSE 10LB
3 ga STOCK & WATER	1 tb SUGAR; GRANULATED 10 LB
4 1/2 lb -	1 1/2 c SOUP GRAVY BASE CHICKEN
2 lb BUTTER PRINT SURE	1 c SHORTENING; 3LB
20 EGGS SHELL	14 ts BAKING POWDER
1 1/3 c MILK; DRY NON-FAT L HEAT	1 tb PEPPER BLACK 1 LB CN
4 lb CARROTS FRESH	2 tb SALT TABLE 5LB
5 lb PEAS FZ	5 ts SALT TABLE 5LB
1 lb CELERY FRESH

Instructions for Chicken Pot Pie (Chicken

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVE 1. PLACE TURKEY IN STOCK POT OR STEAM-JACKETED KETTLE; ADD WATER, SALT, AND BAY LEAVES. BRING TO A BOIL; REDUCE HEAT; SIMMER 3-4 HOURS OR UNTIL TENDER. 2. REMOVE TURKEY; STRAIN STOCK; RESERVE STOCK FOR USE IN STEP 7. 3. CUT TURKEY INTO 1" PIECES. SET ASIDE FOR USE IN STEP 9. 4. COOK POTATOES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 9. 6. BLEND BUTTER OR MARGAINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 7. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO STOCK, STIRRING TO PREVENT STICKING. 8. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY. 9. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE. 10. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. 11. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY. 12. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE 13. ADD SHORTENING OR SALAD OIL; MIX WELL. 14. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH PAN. 15. BAKE 20-30 MINUTES OR UNTIL CRUST IS GOLEDN BROWN. NOTE: 1. IN STEP 5, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 4 OZ FRESH CARROTS A.P. WILL YIELD 4 LB SLICED CARROTS AND 1 LB 6 OZ FRESH CELERY A.P. WILL YIELD 1 LB CHOPPED CELERY. 2. IN STEP 5, 4 LB 5 OZ (2/3-NO. 10 CN) CANNED SLICED CARROTS, DRAINED OR 3 LB 5 OZ FROZEN CARROTS MAY BE USED. ADD CARROTS TO SAUCE IN STEP 9. 3. IN STEP 7, 12 OZ (1 3/4 CUPS) SOUP & GRAVY BASE, CHICKEN COMBINED WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A-12. IN STEP 1, OMIT SALT 4. IN STEP 9, 1 LB 3 OZ (1-NO. 2 1/2) CN PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (3/4-NO. 10CN) CANNED PEAS, DRAINED MAY BE USED. 5. IN STEP 14, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIONAL FLOUR 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 11 THROUGH 15. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT. 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15002 SERVING SIZE: 1 CUP PLUS From the (actually used today!). Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking Powder	Butter	Carrot	Celery
Chicken	Eggs	Flour	Milk
Potato	Salt	Shortening	Sugar

Celery Chicken Butter Carrot Peas Potato Milk

for flavor and categorization

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