Chicken Pot Pie
Family Child Care
| Ingredients | Amount / Measure | Notes |
|---|
- butter without salt 4-1/4 tsp
- all purpose flour 1/4 cup
- chicken base low sodium 1/4 tsp
- milk 1% 1/2 cup
- poultry seasoning 1/8 tsp
- black pepper 1/8 tsp
- onion powder 1 tsp
- frozen cooked diced chicken 8 oz
- frozen peas and carrots 1-2/3 cup
- whole grain biscuits 4
INSTRUCTIONS
- Melt butter then add flour and stir until smooth.
- Add chicken stock, milk, poultry seasoning, pepper, and onion powder. Reduce heat to medium. Cook uncovered, stirring frequently until thickened, 12-15 minutes.
- Add chicken, peas, and carrots. Cook over medium heat for 3-5 minutes or until internal temperature reaches 165°F.
- Lay out biscuits on 18 x 13 inch pans lined with parchment paper and bake at 350°F for 12 minutes, or per instructions on box.
- Pour into pans and top with biscuits. Portion with 6oz spoodle.
NUTRITION INFORMATION
Child Care Centers - 25 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 001145 BUTTER,WITHOUT SALT 7 Tbsp
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 1 1/8 cups
- 799989 BASE, CHICKEN, LOW SODIUM 1/2 Tbsp
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 3 1/3 cups + 1/2 Tbsp
- 002034 POULTRY SEASONING 3/4 tsp
- 002030 PEPPER,BLACK 3/4 TSP (ground)
- 002026 ONION POWDER 2 Tbsp
- 051520 Chicken, Diced, Cooked, Frozen 3 lbs + 2 ozs
- 011322 PEAS&CARROTS,FRZ,UNPREP 9 3/4 cups
- 902945 Biscuit, Whole Grain 25 Each
INSTRUCTIONS
- Melt butter then add flour and stir until smooth.
- Add chicken stock, milk, poultry seasoning, pepper, and onion powder. Reduce heat to medium. Cook uncovered, stirring frequently until thickened, 12-15 minutes.
- Add chicken, peas, and carrots. Cook over medium heat for 3-5 minutes or until internal temperature reaches 165°F.
- Lay out biscuits on sheet tray or 2-18 x 13 inch pans lined with parchment paper and bake at 350° F for 12 minutes, or per instructions on box.
- Pour into tray or pans and top with biscuits. Portion in 3/4 cup servings
NUTRITION INFORMATION
Schools - 50 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 001145 BUTTER,WITHOUT SALT 7 ozs
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 10 ozs
- 799989 BASE, CHICKEN, LOW SODIUM 1 Tbsp
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 1 qt + 2 3/4 cups
- 002034 POULTRY SEASONING 1/2 Tbsp
- 002030 PEPPER,BLACK 1/2 TBSP (ground)
- 002026 ONION POWDER 1/4 cup
- 051520 Chicken, Diced, Cooked, Frozen 6 lbs + 4 ozs
- 011322 PEAS&CARROTS,FRZ,UNPREP 6 lbs
- 902945 Biscuit, Whole Grain 50 Each
INSTRUCTIONS
- Melt butter then add flour and stir until smooth.
- Add chicken stock, milk, poultry seasoning, pepper, and onion powder. Reduce heat to medium. Cook uncovered, stirring frequently until thickened, 12-15 minutes.
- Add chicken, peas, and carrots. Cook over medium heat for 3-5 minutes or until internal temperature reaches 165°F.
- Lay out biscuits on sheet tray lined with parchment paper and bake at 350° F for 12 minutes, or per instructions on box.
- Pour into 2 inch hotel pans and top with biscuits (25 per hotel pan). Portion with 6 oz. spoodle.
NUTRITION INFORMATION
Schools - 100 servings
| Ingredients | Amount / Measure | Notes |
|---|
- 001145 BUTTER,WITHOUT SALT 14 ozs
- 902688 FLOUR, ALL PURPOSE, ENRICHED, WHITE, BLE 1 lb + 4 ozs
- 799989 BASE, CHICKEN, LOW SODIUM 2 Tbsp
- 001175 MILK,FLUID,1% FAT,WO/ ADDED VIT A & VIT 3 qts + 1 1/2 cups
- 002034 POULTRY SEASONING 1 Tbsp
- 002030 PEPPER,BLACK 1 TBSP (ground)
- 002026 ONION POWDER 1/2 cup
- 051520 Chicken, Diced, Cooked, Frozen 12 lbs + 8 ozs
- 011322 PEAS&CARROTS,FRZ,UNPREP 12 lbs
- 902945 Biscuit, Whole Grain 100 Each
INSTRUCTIONS
- Melt butter then add flour and stir until smooth.
- Add chicken stock, milk, poultry seasoning, pepper, and onion powder. Reduce heat to medium. Cook uncovered, stirring frequently until thickened, 12-15 minutes.
- Add chicken, peas, and carrots. Cook over medium heat for 3-5 minutes or until internal temperature reaches 165°F.
- Lay out biscuits on sheet tray lined with parchment paper and bake at 350° F for 12 minutes, or per instructions on box.
- Pour into 2 inch hotel pans and top with biscuits (25 per hotel pan). Portion with 6 oz. spoodle.