Entrées

Country Chicken Pan Pie

  • 1:00 TIME
  • Difficulty
  • 30 portions
  • 206 calories

Preparation

Ingredients

Instant mashed potatoes, not reconstituted 26 oz
Water, 140°-160°F 1 gal
Margarine 0.25 cup
Onion, medium diced 16 oz
Celery, sliced 16 oz
Carrot, raw, medium diced 1.5 lb
Peas, green, frozen 1.5 lb
Cooked chicken, meat only, medium diced 3 lb
Water 2 qt
Minor's Chicken Base 12 x 1 pound 2 tbsp
Trio Chicken Gravy Mix 8 x 22.6 ounces 0.5 pouch
Cheddar cheese, shredded 8 oz

Method

  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 one minute, then fluff.
  3. In a tilting 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" 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

Unit Per Serving
Energy 206 kcal
Protein 18 g
Fats, total 6 g
Carbohydrate, total 19 g
Sugars, total 4 g
Fats, saturated 3 g
Fiber, total dietary 3 g
Sodium 694 mg
Calcium 98 mg
Cholesterol 45 mg
Iron 1 mg
Vitamin C 9 mg
Vitamin D 4 IU