Chicken Pot Pie

Desired Servings

Serving Sizes by WeightServing Sizes by VolumeServing Each
Elementary8 ozElementary1 CElementaryN/A
Secondary8 ozSecondary1 CSecondaryN/A
Recipe Total Yield
Volume5 gal, 2 qt
Weight45 lb
AnalysisMeat / Meat Alternate (oz)Grains / Breads (Servings)Vegetables / Fruits (Cups)
IngredientsInstructionAs PurchasedPrepped by WeightPrepped by VolumePrepped Each
Sauce, Chicken Gravycooled20.81 lb2 gal, 2 qt
Carrot, WholeUnpeeled, sliced 1/8"5 lb4.5 lb1 gal
CelerySliced 1/8"2 BUNCH(32 OZ)4 lb1 gal
Peas, Frozenfrozen4 lb4 lb3 qt, 1 pt
Chicken, Diced Cooked 12 lb12 lb3 gal
Dough, Biscuit (Rich's)1 oz5.5 lb5.5 lb


  1. In a tilt skillet or pan large enough to hold the vegetables, steam the carrots and celery in a small amount of water to parcook them.
  2. When the vegetables are tender, remove them from the heat and cool on sheet pans in the walk-in.
  3. Combine veloute, chicken, cooled vegetables and peas and mix thoroughly.
  4. Transfer to 2-inch hotel pans and hold hot for service or cool according to HACCP SOP.
  5. On day of service, reheat, covered to an internal temperature of 165 degrees.
  6. For the biscuits: Place frozen biscuits on sheet pans
  7. Warm in a 350F degree oven.
  8. Serve a portion of pot pie filling topped with a biscuit.

Serving Guidelines

Type of Pans Needed:2" Hotel Pan
Number of Pans Needed:3.8
Elementary Portions Per Pan:23
Secondary Portions Per Pan:23
Elementary Serving Utensil:8 oz. Spoodle
Secondary Serving Utensil:8 oz. Spoodle