Chicken Pot Pie (Chicken - BigOven 62359

Chicken Pot Pie (Chicken

Ready in 1 hour

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Try this Chicken Pot Pie (Chicken recipe, or contribute your own. "Chicken" and "Celery" are two tags used to describe Chicken Pot Pie (Chicken.


Ingredients

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

Original recipe makes 100 Servings

Servings  

Preparation

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 G Internet, G Internet.

Calories Per Serving: 146 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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