Sorry, you need to enable JavaScript to visit this website.

Country Chicken Pan Pie

  • Preparation time
    60 min
  • Difficulty Easy
  • Number of servings
    30

Chicken pot pie ingredients are reimagined in this easy but delicious multiportion format.

Ingredients
  • 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
man in a green sweater, typing on his computer

Check your favorite recipes on the Customer Portal