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Chicken Pot Pie (Cooked Diced)
Source: U.S. Department of Defence

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MEAT, FISH, AND POULTRY No.L 150 03
CHICKEN POT PIE (COOKED DICED)
Yield 100
Portion 1 Cup
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
351 cal
38 g
31 g
8g
73 mg
802 mg
109 mg
Ingredient
Weight
Measure
Issue
COOKING SPRAY,NONSTICK
1/8 oz
1/8 tsp
ONIONS,FRESH,CHOPPED
2 lbs
1 qts 1-5/8 cup
2-1/4 lbs
PEPPER,BLACK,GROUND
1/4 oz
1 tbsp
1/8 oz
1 tbsp
THYME,GROUND
BAY LEAF,WHOLE,DRIED
1/3 oz
9 lf
CHICKEN BROTH
2 gal
POTATOES,FRESH,PEELED,CUBED
8 lbs
1 gal 1-7/8 qts
9-7/8 lbs
CARROTS,FRESH,CHOPPED
8 lbs
1 gal 3-1/8 qts
9-3/4 lbs
2 lbs
1 qts 3-1/2 cup
2-3/4 lbs
CELERY,FRESH,CHOPPED
WATER,COLD
4-1/8 lbs
2 qts
2-1/3 lbs
2 qts 1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE
CHICKEN,COOKED,DICED
18 lbs
PEAS,GREEN,FROZEN
5-3/4 lbs
1 gal 1/2 qts
FLOUR,WHEAT,GENERAL PURPOSE
3-1/3 lbs
3 qts
SUGAR,GRANULATED
2-1/3 oz
1/4 cup 1-2/3 tbsp
BAKING POWDER
2-3/8 oz
1/4 cup 1-1/3 tbsp
SALT
5/8 oz
1 tbsp
4-7/8 lbs
2 qts 1-3/8 cup
WATER,WARM
MILK,NONFAT,DRY
4-3/4 oz
2 cup
EGG WHITES
2-1/8 lbs
1 qts
4 oz
1/2 cup
MARGARINE,MELTED
Method
1 Lightly spray steam-jacketed kettle or stockpot with non-stick spray. Add onions, pepper, thyme, and bay leaves. Stir-cook 5
minutes until onions are tender.
2 Add broth, potatoes, carrots and celery. Bring to a boil. Cover; reduce heat; simmer 15 minutes or until potatoes are almost tender.
Remove bay leaves.
3 Blend flour and cold water together; stir to make a slurry. Add slurry vegetable mixture stirring constantly. Bring to boil. Cover;
reduce heat; simmer 8 to 10 minutes or until thickened, stirring frequently to prevent sticking.
4 Fold in chicken and peas. Bring to a boil. Cover; reduce heat; simmer 5 to 10 minutes.
5 Pour 1-1/3 gallons of mixture into each ungreased pan.
6 For batter topping, sift together flour, sugar, baking powder, and salt into mixer bowl.
7 Reconstitute milk in warm water. Combine milk, egg whites and margarine or butter. Add to dry ingredients; mix at low speed
until dry ingredients are moistened, about 30 seconds. Do not overmix.
8 Pour 3-1/4 cups of batter evenly over top of chicken mixture in each pan.
9 Using a convection oven, bake 20 to 25 minutes at 400 F. or until lightly browned on low fan, open vent. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
10 Cut 3 x 6. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 3, 8 lbs 8 oz drained sliced carrots (13 lb 2 oz, 2-No. 10 cn A.P.) or 8 lbs frozen carrots may be used per 100 portions. Add
carrots to sauce in Step 5.
2 In Step 9, batter will be very thin. Do not add additional flour. If prepared in advance, refrigerate at 41 F. or lower until ready to use.
3 Baking powder biscuits may be used for topping. Omit Steps 7 through 9. Prepare Recipe No. D 001 00 or D 001 01; place 18 biscuits
over top of hot mixture in each pan. Bake 10 to15 minutes or until biscuits are lightly browned.



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Chicken Pot Pie (Cooked Diced)

Yield: 100 Portion: 1 Cup
Calories: 351 cal
Carbohydrates: 38 g
Protein: 31 g
Fat: 8g
Cholesterol: 73 mg
Sodium: 802 mg
Calcium: 109 mg

Ingredient Weight Measure Issue
COOKING SPRAY,NONSTICK 1/8 oz 1/8 tsp
ONIONS,FRESH,CHOPPED 2 lbs 1 qts 1-5/8 cup 2-1/4 lbs
PEPPER,BLACK,GROUND 1/4 oz 1 tbsp
THYME,GROUND 1/8 oz 1 tbsp
BAY LEAF,WHOLE,DRIED 1/3 oz 9 lf
CHICKEN BROTH 2 gal
POTATOES,FRESH,PEELED,CUBED 8 lbs 1 gal 1-7/8 qts 9-7/8 lbs
CARROTS,FRESH,CHOPPED 8 lbs 1 gal 3-1/8 qts 9-3/4 lbs
CELERY,FRESH,CHOPPED 2 lbs 1 qts 3-1/2 cup 2-3/4 lbs
WATER,COLD 4-1/8 lbs 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 2-1/3 lbs 2 qts 1/2 cup
CHICKEN,COOKED,DICED 18 lbs
PEAS,GREEN,FROZEN 5-3/4 lbs 1 gal 1/2 qts
FLOUR,WHEAT,GENERAL PURPOSE 3-1/3 lbs 3 qts
SUGAR,GRANULATED 2-1/3 oz 1/4 cup 1-2/3 tbsp
BAKING POWDER 2-3/8 oz 1/4 cup 1-1/3 tbsp
SALT 5/8 oz 1 tbsp
WATER,WARM 4-7/8 lbs 2 qts 1-3/8 cup
MILK,NONFAT,DRY 4-3/4 oz 2 cup
EGG WHITES 2-1/8 lbs 1 qts
MARGARINE,MELTED 4 oz 1/2 cup

Method:
1 Lightly spray steam-jacketed kettle or stockpot with non-stick spray. Add onions, pepper, thyme, and bay leaves. Stir-cook 5
minutes until onions are tender.
2 Add broth, potatoes, carrots and celery. Bring to a boil. Cover; reduce heat; simmer 15 minutes or until potatoes are almost tender.
Remove bay leaves.
3 Blend flour and cold water together; stir to make a slurry. Add slurry vegetable mixture stirring constantly. Bring to boil. Cover;
reduce heat; simmer 8 to 10 minutes or until thickened, stirring frequently to prevent sticking.
4 Fold in chicken and peas. Bring to a boil. Cover; reduce heat; simmer 5 to 10 minutes.
5 Pour 1-1/3 gallons of mixture into each ungreased pan.
6 For batter topping, sift together flour, sugar, baking powder, and salt into mixer bowl.
7 Reconstitute milk in warm water. Combine milk, egg whites and margarine or butter. Add to dry ingredients; mix at low speed
until dry ingredients are moistened, about 30 seconds. Do not overmix.
8 Pour 3-1/4 cups of batter evenly over top of chicken mixture in each pan.
9 Using a convection oven, bake 20 to 25 minutes at 400 F. or until lightly browned on low fan, open vent. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds.
10 Cut 3 x 6. CCP: Hold for service at 140 F. or higher.
Notes
1 In Step 3, 8 lbs 8 oz drained sliced carrots (13 lb 2 oz, 2-No. 10 cn A.P.) or 8 lbs frozen carrots may be used per 100 portions. Add
carrots to sauce in Step 5.
2 In Step 9, batter will be very thin. Do not add additional flour. If prepared in advance, refrigerate at 41 F. or lower until ready to use.
3 Baking powder biscuits may be used for topping. Omit Steps 7 through 9. Prepare Recipe No. D 001 00 or D 001 01; place 18 biscuits
over top of hot mixture in each pan. Bake 10 to15 minutes or until biscuits are lightly browned.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/meat_fish_and_poultry/chicken_pot_pie_cooked_diced.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence