Recipe

Chicken Biscuit Pot Pie

Yield = 48 servings

Portion =2/3 cup

Source: Alexandria City Public Schools

Method

Ingredients

6 1/2 lbs

6 1/2 lbs

10 ounces

1 1/4 lb

1 lb

5 Tbsp

3/4 tsp

1 tsp

1 1/2 lb

1 lb

48 each

Chicken Breast, Cooked (Sous Vide)

Peas & Carrots, Frozen

Celery, Diced

Onion, Diced

Whole Wheat Flour

Chicken Base, Low Sodium

Black Pepper

Kosher Salt

Non-Fat Greek Yogurt

Extra Virgin Olive Oil

Bridgford Honey Whole Wheat Biscuit

Pre-Preparation Instructions

  1. Filling: Place 3 lb 3 oz (2 qt 3 cups) chicken in a steam table pan (12" x 20" x 2½"). For 48 servings, use 2 pans.

  2. Add peas and carrots to each steam table pan. Spread evenly.

  3. Heat olive oil in a large stock pot over medium heat. Add celery, onion, and flour. Cook for 3 minutes. Flour will begin to turn light brown in color. Stir often. *see above tips/comments if not using stove top/stock pot.

  4. Slowly stir in broth (Chicken Base mixed with 2 quarts + 2 cups of water), yogurt, salt and pepper. Stir often until mixture becomes slightly thickened for 10-20 minutes.

  5. Pour the gravy mixture evenly over chicken and vegetables in each steam table pan. Stir gently.

  6. Drop 24 whole biscuit doughs per steam table pan.

  7. Bake: Conventional oven: 450 °F for 30 minutes; Convection oven: 400 °F for 20 minutes.

    Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.

    Critical Control Point: Hold for hot service at 135 °F or higher.

  8. Cut into 24 servings per steam table pan.

Preparation Instructions

To prepare soup or broth:

  1. Dissolve in 2 quarts plus 2 cups of water.

  2. Reserve 2 cups of broth to add to biscuit dough if needed. If the biscuit dough needs more liquid to become smoother, slowly add 1 cup at first and only use the second cup or part of it if needed.

To prepare biscuits:

  1. Each layer of biscuits is packed on an ovenable, disposable tray. Place this tray onto a sheet pan for easy handling. Preheat convection oven to 325 degrees.

  2. If using a conventional oven, preheat to 375 degrees. Place sheet pan into oven. Allow biscuits to heat for 7 to 8 minutes from a thawed state, or 10 to 12 minutes from frozen. (See case for specific microwave heating times). Carefully remove sheet pan from oven and brush biscuit tops with melted butter or margarine, if desired.

  3. Transfer biscuits to a serving plate or basket. To keep remaining biscuits warm, place the entire sheet pan into a warming drawer, set at 50% moisture and 160 degrees.