Chicken Pot Pie

Recipe By :Mo

Serving Size : 20 Preparation Time :0:00

Categories : Chicken Main Dishes

Amount Measure Ingredient -- Preparation Method

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5 pounds roasting chicken

2/3 pound roux

3 1/3 pounds Chicken Stock

1 2/3 bay leaves

1 1/8 tablespoons thyme

3 1/3 pounds carrots

1 2/3 pounds onions

1 2/3 pounds celery

3 1/3 sheet puff pastry

1. Place chicken in a stock pot with the thyme, bay leaves, 8 ounces of

carrot, 8 ounces of celery and 8 ounces of onions.

Cover with cold water and place on high heat. Bring to a boil and then

reduce heat to a simmer. Cook until chicken is fully cooked - about 1 1/2

hours. Remove the chicken from the broth and cool. Strain the broth and

reserve for another use. When chicken is cooled pick the meat from the

bones and cut into 1 inch pieces.

Set aside.

2. Cut the vegetables in a large dice and blanch each vegetable seperately

in either salted water or chicken broth until tender.

3. Divide the meat and vegetables into six individual oval casserole

dishes. Top each with 3 ounces of supreme sauce and refrigerate.

4. Using an empty casserole dish as a template cut out 6 ovals of puff

pastry. When chicken mixture has cooled top each with an oval of pastry

and brush lightly with beaten egg.

5. Bake at 375°F for approximately 20 minutes or until crust is golden

brown and filling reaches 165°F.

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Per serving: 274 Calories (kcal); 16g Total Fat; (53% calories from fat); 16g Protein; 15g Carbohydrate; 60mg Cholesterol; 795mg Sodium

Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

NOTES : Potentially Hazardous Ingredients:Chicken, Supreme sauce, Puff

pastry

Standard Safety Practices

Clean and sanitize all work surfaces and utensils.

Store wiping cloths in a sanitizing solution.

Wash hands before and after handling potentially hazardous

ingredients, and after any possibility of contamination.

Check temperatures with a clean and sanitized thermometer.

Keep potentially hazardous foods out of the danger zone -

40° to 140°

Use reputable reliable suppliers / approved source

Recieving

PHFs < 40°F / Record temp. on receiving form

Packaging clean and intact / no signs of thawing & refreezing

Storage

< 40°F / store raw foods below cooked foods / label / date /

FIFO

Thawing

Preparation

Cook chicken to >155° F

Cooling

Cool to <70° F in 2 hours and to <40° F in under 4 hours.

Reheating and Holding

Reheat rapidly to >165° F