In a cooking rut? Try one of these taste-tested, family-approved recipes using ground beef.
Five-Gallon Chicken Pot Pie
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- #110013
This savory pot pie stuffed with chicken, mushrooms, potatoes, and carrots will still be tasty scaled down a bit. But if you need to feed a crowd, you're in the right place.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
1 review
ingredients
3 1/2 pounds butter
3 1/2 pounds flour
3 3/4 gallons chicken stock, hot
6 ounces salt
1 ounce black pepper
1/2 ounce MSG
2 pounds carrots, cooked, sliced
2 pounds potatoes, cooked, cut in small balls
1 1/4 pound mushrooms, fresh, sliced
5 ounces butter
2 pounds green peas, frozen
1 ounce parsley, chopped
15 pounds chicken, boiled, cut in large pieces
directions
In a steam kettle or double boiler, melt butter, blend in flour and add seasonings. Add hot stock gradually and cook, stirring constantly, for ten minutes until the mixture has no taste of raw starch. Add potato balls and sliced carrots.
Brown sliced mushrooms in butter and add to the sauce. Cook peas as directed and add along with chopped parsley. Add chicken, mixing gently but thoroughly.
Top with tea biscuit mix or add cooked biscuits.
Recipe Source: Willard's Hotel, Upper Canada Village, Ontario
added by
vjden
nutrition data
402 calories, 28 grams fat, 21 grams carbohydrates, 15 grams protein per 1 cup serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
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reviews & comments
October 27, 2013
I cut this recipe down a bit because while we were cooking for a big group I didn't need 5 gallons worth. I sort of deviated a little from following the recipe precisely only because some of the instructions seemed a bit tedious. Like, cutting the potatoes in small balls? I cubed them. Also it says "chicken" but it doesn't say if that's bone-in, whole, boneless? I used boneless chicken and just sort of guestimated the amount I'd need. To serve it, we used deep but narrow soup bowls and topped each with a soft biscuit. If you wanted to get fancier it would be easy to put this in ramekins and top each with some pie crust and put it in the oven.