SHOPPING CARTChicken & Dumpling Gravy Pot Pie
Nutrition Facts
Serving Size:
8 oz (227 g )
Amounts Per Serving
Calories 470
Calories from Fat 220
Calories from Fat 220
| % Daily Value* | ||
| Total Fat 25g | 38% | |
| Saturated Fat 10g | 49% | |
| Trans Fat 0g | ||
| Cholesterol 55mg | 18% | |
| Sodium 1430mg | 60% | |
| Potassium 680mg | 0% | |
| Total Carbohydrate 47g | 16% | |
| Dietary Fiber 4g | 15% | |
| Sugars 6g | ||
| Protein 17g | ||
| Vitamin A 120% | • | Vitamin C 20% |
| Calcium 8% | • | Iron 15 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300mg | 375mg | |
| Dietary Fiber | 25g | 30g | |
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Fat 9 • Carbohydrate 4 • Protein 4
Yield: 12 Servings
Serving Size: 8 oz
Ingredients
| Amount | Ingredients |
| 4 Tbsp. | Vegetable Oil |
| 2 cups | Carrots, Medium Diced |
| 1 cup | Onions, Medium Diced |
| 1 cup | Parsnips, Medium Diced |
| 1 quart | Custom Culinary® PanRoast® Chicken Gravy |
| 3 cups | Custom Culinary® PanRoast® Peppered Biscuit Gravy |
| 1 quart | Roasted or Rotisserie Chicken, Boneless, Skinless, Large Diced and Gently Pulled, Warm |
| 2 cups | Noodle Dumplings, Prepared, Warm |
| 2 cups | Potatoes, Red Skinned, Medium Diced, Cooked 90%, Warm |
| 12 ea. | Pastry Disc Covers Prepared, Baked Fit to Top, Desired Serving Bowl |
Recommended Products: 1774 PanRoast® Peppered Biscuit Gravy Mix, 1783 PanRoast® Chicken Flavored Gravy Mix
Directions
- In a large sauce pan over medium high heat vegetable oil.
- Add carrots, onions and parsnips sauté 3-4 minutes until carrots and parsnips are tender and onions are translucent. Stir frequently.
- Add prepared hot Chicken and Peppered Biscuit Gravy.
- Add pulled cooked chicken meat, dumpling noodles and potatoes. Reduce heat to medium and blend thoroughly. Cook 2-3 minutes to fully heat.
- In a 10-12 oz. individual crock bowl, place 8 oz. prepared hot pot pie mixture.
- Top with prepared pastry cover. Serve hot.
Chef's Tips
Add charred kernel corn for added flavor and texture. Add seasonal root vegetables – celery root, kolrabi, fennel bulb, colored carrots or edamame for unique options. For unique seasoned gravy add your choice of Masters Touch® Ancho, Chipotle, Southwest, Roasted Garlic or Sriracha Lime Flavor Concentrates to your desired flavor intensity.
Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.
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