Turkey Pot Pie (Turkey Bn - BigOven 22167

Turkey Pot Pie (Turkey Bn

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Top-ranked recipe named "Turkey Pot Pie (Turkey Bn"

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Ingredients

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

Original recipe makes 100 Servings

Servings  

Preparation

PAN: 12 BY 20 BY 2 1/2-INCH STEAM TABLE PAN TEMPERATURE: 425 F. OVEN 1. COOK POTAOTES, CELERY AND CARROTS IN BOILING, SALTED WATER UNTIL TENDER. DRAIN. SET ASIDE FOR USE IN STEP 6. 2. BLEND BUTTER OR MARGARINE AND FLOUR TOGETHER; STIR UNTIL SMOOTH. 3. GRADUALLY ADD BUTTER OR MARGARINE AND FLOUR MIXTURE TO SOUP AND GRAVY BASE AND 3 GALLONS OF WATER, STIRRING TO PREVENT STICKING. 4. ADD PEPPER; HEAT SLOWLY UNTIL SMOOTH AND THICKENED, STIRRING CONSTANTLY. 5. DICE TURKEY INTO 1 INCH PIECES. SET ASIDE FOR USE IN STEP 6. 6. ADD COOKED POTATOES, CELERY, CARROTS, PEAS AND TURKEY TO SAUCE. 7. PLACE AN EQUAL QUANTITY OF MIXTURE IN EACH PAN. 8. RECONSTITUTE MILK; COMBINE WITH EGGS AND SUGAR. MIX THOROUGHLY. 9. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT; COMBINE WITH LIQUID MIXTURE. 10. ADD SHORTENING OR SALAD OIL; MIX WELL. 11. POUR AN EQUAL QUANTITY OF BATTER OVER TOP OF TURKEY MIXTURE IN EACH PAN. 12. BAKE 20 TO 30 MINUTES OR UNTIL CRUST IS GOLDEN BROWN. NOTE: 1. IN STEP 1, 4 LB 15 OZ FRESH WHITE POTATOES A.P. WILL YIELD 4 LB DICED POTATOES, 4 LB 14 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. NOTE: 2. IN STEP 1, 5 1/4 OZ (1/3-NO. 2 1/2 CN) CARROTS, DEHYDRATED, COMPRESSED OR 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 6. NOTE: 3. IN STEP 3, 12 OZ (1 3/4 CUPS) SOUP AND GRAVY BASE, CHICKEN COMBINED WITH 3 GAL HOT WATER MAY BE USED. SEE RECIPE NO. A01200. IN STEP 1, OMIT SALT. NOTE: 4. IN STEP 6, 1 LB 3 OZ (1-NO. 2 1/2 CN) PEAS, DEHYDRATED, COMPRESSED OR 4 LB 15 OZ (3/4-NO. 10 CN) CANNED PEAS, DRAINED MAY BE USED. NOTE: 5. IN STEP 11, BATTER WILL BE VERY THIN. DO NOT ADD ADDITIOAL FLOUR. NOTE: 6. BAKING POWDER BISCUITS MAY BE USED FOR TOPPING. OMIT STEPS 8 THROUGH 12. PREPARE 1/2 RECIPE NO. D00100; PLACE BAKED BISCUITS OVER TOP BEFORE SERVING. EACH PORTION: 1 CUP AND 1 BISCUIT. NOTE: 7. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A02500. Recipe Number: L15003 SERVING SIZE: 1 CUP PLUS From the (actually used today!). Downloaded from G Internet, G Internet.

Calories Per Serving: 152 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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