January 7, 2018

Crust-less Chicken Pot Pie

55 min

Servings: 110
Serving Size: 1C

Amount Ingredient Description
3 Bags House of Raeford Pulled Rotisserie Seasoned Chicken Meat, Thawed (3#/Bag)
7# Onions, Diced, Frozen & Thawed
10# Carrots, Diced, Frozen & Thawed
11.5# Green Peas, Frozen & Thawed
6C Vegetable Oil
2 Gallons Chicken Broth, Low Sodium
6C Flour
9C Milk, Nonfat
3T Black Pepper

1. Preheat oven to 350°F
2. In a large skillet/tilt fry skillet, heat oil. Add onion, cook for 2 minutes while
stirring frequently.
3. Stir in flour and pepper until well blended.
4. Stir in broth and milk, whisking constantly until thickened.
5. Add in chicken, carrots, and peas. Mix well.
6. Place mixture in large hotel pans.
7. Cover with foil.
8. Bake for 30-40 minutes, or until vegetables are tender chicken reaches
internal temperature of 165°F
9. Serve warm, using a 1C measure.

NSLP Credits:
 2oz Meat/Meat Alternate
 ¼C Red/Orange Vegetable, ¼C Starchy Vegetable & ¼C Other Vegetable

Menu Suggestion
Crust-less Chicken Pot Pie
Whole Wheat Biscuit
Mixed Fruit Salad

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