Products used in this recipe
Root Vegetable Pot Pie
Yield: 113 Servings
Yield: 113 Servings
These little cuties feature all the flavors of the much-loved original version without all the handwork and labor needed for dough prep. And seriously, who doesn't love an individual pot pie?
| Ingredient | Weight | Measure |
|---|---|---|
| Chicken, fully cooked, diced | 16 lbs. + 8 oz. | |
| Chicken gravy, low sodium, prepared | 2 gal. + 1 qt. | |
| Black pepper | 1 Tbsp. | |
| Garlic, granulated | 1 Tbsp. | |
| Thyme leaves, dried | 1 Tbsp. | |
| Pan release | as needed | |
| Simplot RoastWorks®: RTE Flame-Roasted Simply Sweet® Cut Corn 1/20lb | 15 lbs. | 1 case |
| Simplot RoastWorks®: Roasted Root Vegetable Blend 6/2.5lb | 15 lbs. | 1 case |
| Biscuits, whole grain | 113 each |
Preparation Instructions:
- Step 1
- Thaw chicken under refrigeration.
- Step 2
- Preheat convection oven to 375˚F or conventional oven to 400˚F.
- Step 3
- Prepare gravy according to package instructions. Add black pepper, garlic, and thyme. Stir well to combine.
- Step 4
- Spray 2-inch, full-size steamtable pans with pan release spray. Each pan will hold approximately 23 servings. In each pan add 3 lbs. corn, 3 lbs. root vegetables, 3 lbs. + 5 oz. diced chicken, and 1 qt. + 3 cups gravy. Gently fold ingredients together to combine. Cover and bake until heated through, approximately 35-40 minutes (depending on equipment).
- Step 5
- Prepare biscuits according to package instructions.
- Step 6
- For service; portion 1 cup chicken and vegetable mixture using a #4 scoop and top with 1 biscuit.
- Meal Components
- Meal components: 2 oz. eq. meat/meat alternate, 2 1/4 oz. eq. grain, and 1/2 cup vegetable (1/4 cup starchy and 1/4 cup additional)
