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Recipe

The Ultimate Comfort Food: Try This Chicken Pot Pie Recipe For 100 Servings – Perfect For A Crowd!

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

What To Know

  • This hearty and comforting dish, brimming with tender chicken, a medley of vegetables, and a golden, flaky crust, promises to be the star of any special occasion or large-scale event.
  • Transform the classic chicken pot pie into a vegetarian feast by replacing the chicken with a mix of roasted vegetables, such as sweet potatoes, zucchini, and bell peppers.
  • Pair the chicken pot pie with a light and crisp salad, such as a mixed green salad with a tangy vinaigrette dressing, to balance the richness of the dish.

Indulge in the nostalgic warmth of chicken pot pie, now elevated to feed a grand gathering of 100. This hearty and comforting dish, brimming with tender chicken, a medley of vegetables, and a golden, flaky crust, promises to be the star of any special occasion or large-scale event. With our meticulously crafted recipe, you’ll effortlessly create a pot pie symphony that delights every palate.

Ingredients: A Symphony of Flavors

1. Chicken: 20 pounds boneless, skinless chicken breasts or thighs, cooked and shredded

2. Vegetables:

  • 10 cups frozen peas and carrots
  • 10 cups diced celery
  • 10 cups chopped onions

3. Sauce:

  • 1 cup all-purpose flour
  • 1 cup butter, melted
  • 1 gallon chicken broth
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried sage

4. Crust:

  • 20 pounds refrigerated pie crust dough (or 10 pre-made pie crusts)
  • 1 egg, beaten

5. Garnish:

  • Fresh parsley, chopped
  • Paprika

Instructions: A Culinary Journey to Perfection

1. Prepare the Filling:

  • In a large stockpot, combine the chicken, peas and carrots, celery, and onions.

2. Create the Sauce:

  • In a separate saucepan, whisk together the flour and melted butter until smooth.
  • Gradually whisk in the chicken broth, milk, salt, pepper, thyme, and sage.
  • Bring to a simmer over medium heat, stirring constantly, until the sauce thickens.

3. Marry the Filling and Sauce:

  • Pour the sauce over the chicken and vegetable mixture, stirring to combine.
  • Simmer gently for 15 minutes, allowing the flavors to meld.

4. Craft the Crust:

  • Preheat oven to 375°F (190°C).
  • Divide the pie crust dough into 10 equal portions.
  • Roll out each portion into a 12-inch (30 cm) circle.

5. Assemble the Pies:

  • Line 10 large baking sheets with parchment paper.
  • Place one circle of dough on each baking sheet.
  • Spoon the chicken pot pie filling evenly onto the dough, leaving a 1-inch (2.5 cm) border.
  • Fold the border of the dough over the filling, pressing to seal.
  • Brush the tops of the pies with the beaten egg.

6. Bake to Golden Perfection:

  • Bake the pies for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
  • Allow the pies to cool for 10 minutes before serving.

7. Garnish and Serve:

  • Sprinkle chopped parsley and paprika over the pies for a vibrant touch.
  • Serve the pies warm, accompanied by your favorite sides.

Tips and Tricks: Elevate Your Chicken Pot Pie Mastery

  • Enhance the Filling: Add a personal touch by incorporating your favorite vegetables, such as corn, mushrooms, or bell peppers.
  • Customize the Crust: For a crispy crust, brush the tops of the pies with melted butter before baking. For a flaky crust, sprinkle the tops with grated Parmesan cheese.
  • Control the Baking Process: Rotate the baking sheets halfway through the baking time to ensure even browning.
  • Storage and Reheating: Leftover chicken pot pie can be refrigerated for up to 3 days or frozen for up to 3 months. To reheat, thaw frozen pies overnight in the refrigerator and then bake at 350°F (175°C) until warmed through.

Variations: A Culinary Adventure for Diverse Palates

  • Vegetarian Delight: Transform the classic chicken pot pie into a vegetarian feast by replacing the chicken with a mix of roasted vegetables, such as sweet potatoes, zucchini, and bell peppers.
  • Seafood Symphony: Create a coastal twist on the dish by incorporating a variety of seafood, such as shrimp, crab, and scallops, into the filling.
  • Cheesy Indulgence: Elevate the comfort factor by adding a layer of shredded cheddar or mozzarella cheese between the filling and the crust.
  • Spicy Kick: Add a touch of heat by incorporating diced jalapeños or a pinch of cayenne pepper into the filling.

Serving Suggestions: Accompaniments to Enhance the Experience

  • Refreshing Salads: Pair the chicken pot pie with a light and crisp salad, such as a mixed green salad with a tangy vinaigrette dressing, to balance the richness of the dish.
  • Roasted Vegetables: Serve roasted vegetables, such as broccoli, carrots, or Brussels sprouts, as a healthy and flavorful side dish.
  • Mashed Potatoes: Indulge in the classic combination of chicken pot pie and creamy mashed potatoes, topped with a drizzle of gravy.
  • Buttery Rolls: Offer a selection of warm, buttery rolls or bread to soak up the delicious sauce.

Preserving the Culinary Legacy: Freezing and Storage Tips

  • Freezing for Future Enjoyment: Chicken pot pie can be frozen for up to 3 months. Allow the pies to cool completely, then wrap them tightly in plastic wrap and place them in freezer-safe bags. When ready to serve, thaw the pies overnight in the refrigerator and then reheat them in the oven at 350°F (175°C) until warmed through.
  • Safe Storage Techniques: Store leftover chicken pot pie in airtight containers in the refrigerator for up to 3 days. Always reheat the pie thoroughly before serving to ensure food safety.

Culinary Symphony: A Chorus of Flavors in Every Bite

Chicken pot pie, a culinary masterpiece that has stood the test of time, now takes center stage in this grand-scale recipe, catering to a gathering of 100. With its tender chicken, vibrant vegetables, and golden crust, this dish promises to captivate taste buds and create lasting memories. Whether it’s a family reunion, a community gathering, or a special event, this chicken pot pie recipe for 100 servings will leave an indelible mark on your culinary journey.

FAQ: Unraveling the Secrets of Chicken Pot Pie Mastery

  • Q: How can I ensure the crust is perfectly golden brown?
  • A: Brush the tops of the pies with melted butter before baking. This will help create a crispy, golden crust.
  • Q: What vegetables can I add to enhance the filling?
  • A: Feel free to incorporate your favorite vegetables, such as corn, mushrooms, bell peppers, or zucchini.
  • Q: Can I make the chicken pot pie ahead of time?
  • A: Yes, you can assemble the pies and freeze them for up to 3 months. When ready to serve, thaw the pies overnight in the refrigerator and then bake them according to the recipe instructions.
  • Q: How can I store leftover chicken pot pie?
  • A: Store leftover chicken pot pie in airtight containers in the refrigerator for up to 3 days. Reheat the pie thoroughly before serving.
  • Q: What side dishes pair well with chicken pot pie?
  • A: Consider serving chicken pot pie with a light salad, roasted vegetables, mashed potatoes, or buttery rolls.

Victoria

Victoria's love for cooking began at an early age, nurtured by the joyful memories of family gatherings and the enchanting aromas wafting from the kitchen. Her culinary journey has been a continuous exploration of flavors, techniques, and the art of transforming simple ingredients into extraordinary meals.

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