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Country Chicken Pan Pie

  • 60 min
  • Easy
  • 30
Chicken pot pie ingredients are reimagined in this easy but delicious multiportion format.
  • Water, 140°F–160°F -- 1 gal
  • Instant mashed potatoes, not reconstituted -- 26 oz
  • Margarine -- 1/4 cup
  • Onions, medium diced -- 2 cups
  • Celery, sliced -- 2 cups
  • Carrots, raw, medium diced -- 1 1/2 lb
  • Peas, green, frozen -- 1 1/2 lb
  • Cooked chicken, meat only, medium diced -- 3 lb
  • Water -- 2 qts
  • Minor’s Chicken Base -- 2 Tbsp
  • Trio Chicken Gravy Mix -- 1/2 pouch
  • Cheddar cheese, shredded -- 1 cup
Preparation
1
Measure hot or boiling water into steam table pan.
2
Add instant mashed potatoes all at once, using a spoon or wire whisk to distribute evenly. Let stand 1 minute, then fluff.
3
In a tilt braising pan, heat margarine. Add onions, celery, and carrots; sauté 4–5 minutes.
4
Add peas and chicken.
5
Measure 2 quarts water into a separate container. Add Chicken Base, then gradually add Chicken Gravy Mix, whisking until smooth.
6
Place pie filling into 4-inch full steam table pan. Cover evenly with mashed potatoes. Sprinkle with cheese. Bake at 400°F for 40 minutes.
Components