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    Peggy
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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

    THIN BATTER TOPPING:
    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.

    THIN BATTER TOPPING:
    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.

    NOTE:
    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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