Chicken Pot Pie

Familiar ingredients brought together in an innovative format for a twist on a classic dish. Featuring Custom Culinary® Gold Label Chicken Base, Chicken Potpie fills a flaky pie crust with peas, carrots, onions, celery, thyme, chicken, and cheese.


What You'll Need

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 qt. Water
1 qt. Milk
1-1/2 tsp. Thyme
10 lbs. Chicken, Cooked, Diced
2 cups Cheddar Cheese, Grated
PREPARATION

  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 to make a roux. 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, chicken, cheese, peas and carrots. Turn into greased hotel pans and cover with pie crust. Bake at 325°F for 20 minutes.