Country Chicken Pan Pie

Chicken pot pie ingredients are reimagined in this easy but delicious multiportion format.
  • 1:00 TIME
  • 30 Portions
  • 206 calories



Water, 140°F–160°F1 gal
Instant mashed potatoes, not reconstituted26 oz
Margarine1/4 cup
Onions, medium diced2 cups
Celery, sliced2 cups
Carrots, raw, medium diced1 1/2 lb
Peas, green, frozen1 1/2 lb
Cooked chicken, meat only, medium diced3 lb
Water2 qts
Minor’s Chicken Base2 Tbsp
Trio Chicken Gravy Mix1/2 pouch
Cheddar cheese, shredded1 cup



  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.


Nutritional Information

Average nutritional values per portion

UnitPer Serving
Energy206 kcal
Protein18 g
Fats, total6 g
Carbohydrate, total19 g
Sugars, total4 g
Fats, saturated3 g
Fiber, total dietary3 g
Sodium694 mg
Calcium98 mg
Cholesterol45 mg
Iron1 mg
Vitamin C9 mg
Vitamin D4 IU