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Suggest a better descriptionPAN: 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
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Serving Size: 1 Serving (187g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 146 | ||
Calories from Fat: 34 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 38.5mg | 12 % | |
Sodium 182.3mg | 6 % | |
Potassium 228.5mg | 6 % | |
Total Carbohydrate 23.4g | 7 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 21.7g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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