Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Chicken Pot Pie

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Nutrition Facts

Serving Size: 7 oz
Amounts Per Serving
Calories 280
Calories from Fat 120
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Trans Fat 0g  
Cholesterol 75mg 25%
Sodium 550mg 23%
Potassium 260mg 8%
Total Carbohydrate 16g 5%
Dietary Fiber 2g 8%
Sugars 1g  
Protein 24g  
Vitamin A 4% Vitamin C 8%
Calcium 8% Iron 8 %
*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

Yield: 60 Servings
Serving Size: 7 oz


Amount Ingredients
2 lbs. Pie Crust, Raw
5 lbs. Peas and Carrots, Frozen
1 lb. Onions, Diced
1/2 lb. Celery, Diced
2 cups Butter, Lightly Salted
2 cups Flour
6 oz. Custom Culinary® Gold Label Chicken Base
2 1/2 qts. Water
1 qt. Milk
1 1/2 tsp. Thyme
10 lbs. Chicken, Cooked, Diced
2 cups Cheddar Cheese, Grated

Recommended Product: 9117 Gold Label Chicken Base

Alternate Product Options: 0117 Master's Touch® Chicken Base, 0157 Chef's Own™ Select Chicken Base, 5117 Master’s Touch® All Natural Reduced Sodium Chicken Base


  1. Cook frozen peas and carrots following package instructions. Drain, set aside.
  2. In a 4 qt. stockpot, melt butter at medium heat. Add onions and celery. Sauté 3-5 minutes over medium heat, stirring frequently.
  3. Blend in flour. Cook over medium heat for 3 minutes, stirring constantly.
  4. Add water, Gold Label Chicken Base, and milk. Heat to boiling, stirring constantly. Reduce heat and gently boil, stirring occasionally.
  5. Stir in thyme, poultry, cheese, peas and carrots. Turn into greased hotel pans and cover with pie crust. Bake at 325°F for 20 minutes.

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