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    Chicken Pot Pie for 100

    Servings: 100 Portions (2 Pans)
    Portions: 1 Cup Plus Topping
    Pan Size: 18 by 24-inch Roasting Pans
    Temperature: 425 degree F. Oven

    45 lb. chicken, broiler-fryer, whole
    9 gallon water
    9 tablespoon (6 oz) salt
    9 bay leaves
    3 quart (4 lb potatoes, white, fresh, diced
    3 quart (4 lb) carrots, fresh, sliced
    1-1/2 quart water, boiling
    1-1/2 tablespoon (1 oz) salt
    1 quart (2 lb) butter or margarine, melted
    2 quart (2 lb 4 oz) flour, wheat, hard
    3 gallon chicken stock, hot
    1 tablespoon pepper, black
    2 teaspoon celery salt
    9 tablespoon (6 oz) salt
    3 quart (6 lb 8 oz or 1-No. 10 can) peas, canned, drained

    1 1/3 cups (6 1/2 oz) milk, nonfat, dry
    7 1/4 cups water, warm
    1 quart (20 eggs) eggs, whole, slightly beaten
    1 tablespoon sugar, granulated
    1-3/4 quart (2 lb) flour, wheat, soft
    4 1/2 tablespoon (2 oz) baking powder
    2 tablespoon (1 1/3 oz) salt
    1 cup (8 oz) shortening, melted

    Wash chicken thoroughly, inside and out, under running water. Place chicken in stock pot
    or steam-jacketed kettle; add 9 gallon water and 9 tablespoon salt and 9 bay leaves. Bring to a
    boil; reduce heat and simmer 2 hours or until tender. Remove chicken; strain and reserve
    stock; set aside. Remove meat from bones; cut into 1-inch pieces. Set aside.

    Add 1-1/2 tablespoon salt to 1-1/2 quart boiling water. Add and cook potatoes and carrots in
    salted water until tender. Drain. Set aside.

    Blend 1 quart butter or margarine and 2 quart flour together; stir until smooth. Gradually add
    cold roux to 3 gallon chicken stock stirring to prevent sticking. Add 1 tablespoon pepper, 2 teaspoon
    celery salt and 9 tablespoon salt; heat slowly until smooth and thickened, stirring
    constantly. Add peas, chicken, and vegetables to sauce. Place about 3 gallon mixture in
    each pan.

    Reconstitute milk and 7 1/4 cups warm water; combine with eggs and sugar. Mix
    thoroughly. Sift 1-3/4 quart flour, baking powder, and 2 tablespoon salt together; combine with
    liquid mixture. Add shortening; mix well. Pour 2 quart batter over top of chicken mixture
    in each pan. Bake 20 to 30 minutes or until crust is golden brown.

    Batter in Step 14 will be very thin. Do not add additional flour.

    10-29 oz can canned chicken and turkey may be used.

    Other types of milk may be used.

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