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