12 ounces margarine
14 ounces chopped onions
22 ounces all-purpose flour
1/2 teaspoon black pepper
1 1/4 gallons Chicken Stock
6 pounds cooked chicken
24 ounces celery, sliced
2 pounds carrots, sliced
2 pounds frozen green peas
3 pounds Pastry
Servings: 50
1. Sauté onions in margarine in steam-jacketed or other large kettle.
2. Add flour and pepper to onions. Stir until blended. Cook 30 minutes.
3. Add stock, stirring constantly with wire whip. Cook until thickened, stirring often. Check for seasoning. Add salt if necessary.
4. Cut chicken into 1/2- to 3/4-inch pieces. Add to sauce.
5. Cook celery and carrots until partially done. Drain. Fold into sauce.
6. Add peas (uncooked) to chicken mixture. Mix carefully. Scale chicken into two 12x20x2-inch counter pans, 12 lb per pan.
7. Roll out 1 lb 8 oz Pastry to fit each pan. Place on chicken mixture and seal edges to pan. Bake at 400°F for 20-25 minutes or until crust is browned and internal temperature is 180°F.
Yield: 2 pans 12x20x2 inches
14 ounces chopped onions
22 ounces all-purpose flour
1/2 teaspoon black pepper
1 1/4 gallons Chicken Stock
6 pounds cooked chicken
24 ounces celery, sliced
2 pounds carrots, sliced
2 pounds frozen green peas
3 pounds Pastry
Servings: 50
1. Sauté onions in margarine in steam-jacketed or other large kettle.
2. Add flour and pepper to onions. Stir until blended. Cook 30 minutes.
3. Add stock, stirring constantly with wire whip. Cook until thickened, stirring often. Check for seasoning. Add salt if necessary.
4. Cut chicken into 1/2- to 3/4-inch pieces. Add to sauce.
5. Cook celery and carrots until partially done. Drain. Fold into sauce.
6. Add peas (uncooked) to chicken mixture. Mix carefully. Scale chicken into two 12x20x2-inch counter pans, 12 lb per pan.
7. Roll out 1 lb 8 oz Pastry to fit each pan. Place on chicken mixture and seal edges to pan. Bake at 400°F for 20-25 minutes or until crust is browned and internal temperature is 180°F.
Yield: 2 pans 12x20x2 inches
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