Chicken Pot Pie
February 6, 2020
: 100
: Moderate
This is a warming meal for a cold day!
Ingredients
- Chicken:
- Water
- Bouillon
- 12 pounds chicken breasts
- Vegetables:
- 10 pounds carrots (peeled and cut bite sized)
- 5 bunches celery (cut bit sized)
- 8 onions (peeled, chopped)
- 8 pounds frozen peas
- Cream Sauce:
- 2 pounds butter
- 4 cups flour
- 2 gallons milk
- 1 quart heavy cream
- Chicken stock (as needed)
- Salt and pepper
- Biscuits:
- 2 extra large boxes Bisquick (96 ounce box)
- 1 Gallon milk
- or
- Pop and Fresh Biscuits (100 servings)
Directions
- Step 1 Equipment: 4 extra large, deep aluminum trays. Largest pot with lid. Chopping block. Sharp knife. Whisk. Large straining spoon. 4 extra large, deep aluminum trays
- Step 2 Fill largest pot with water and bouillon. Coer and bring to boil. Add half of chicken breasts cover. Bring to boil. Simmer till tender and cooked through (approx. 20 minutes). Remove breasts from pot, cool. Cook all chicken in this manner. Shred or chop chicken to bite sized pieces.
- Step 3 Boil carrot, celery, and onions for 8 minutes. Strain. Save broth in separate bowl to thin cream sauce or for later use.
- Step 4 Between 4 extra large, deep aluminum trays, divide bite sized chicken, boiled vegetables, and frozen peas. Stir to mix.
- Step 5 Make cream sauce- melt 2 pounds butter, add flour, stir till thickened, whisk in milk and cream till smooth and thick. Add broth if necessary to thin sauce. Add salt and pepper to taste. Pour over the chicken and vegetables to cover.
- Step 6 Make Bisquick according to recipe on package. Or open Pop and Fresh packages.
- Step 7 Cover chicken and cream sauce with biscuits.
- Step 8 350 degrees, uncovered, 1 hour.