Chicken or Turkey Pot Pie
Portions: 25
Portion Size: 3 oz. Meat, 2 oz. Vegetables, 4 fl. oz. Sauce
Per Serving: Calories 520, Protein 25, Fat 32 grams (55% cal.), Cholesterol 80 milligrams, Carbohydrates 34 grams, Fiber 5 grams, Sodium 430 milligrams.

Ingredients:
5 lbs. Cooked chicken or turkey meat (light or dark meat)
12 oz. Potatoes, medium dice
12 oz. Carrots, medium dice
12 oz. Tiny white onions, peeled
12 oz. Peas
3 qt. Chicken velouté
To taste Salt
To taste Pepper
2 tsp. Dried tarragon
25 Flaky pie pastry covers (see below)

Procedure:
1. Cut the chicken or turkey into ¾” dice.
2. Cook the vegetables separately in boiling salted water. Drain and cool.
3. Season the velouté to taste with salt and pepper. Add the tarragon.
4. Prepare the pastry and cut out circles to cover the tops of casserole serving dishes. You will need about 2 oz. pastry per portion.
5. Divide the light and dark meat evenly among individual serving casseroles (3 oz. per portion).
6. Divide the vegetables evenly among the casseroles (about ½ oz. portion of each vegetable).
7. Ladle about 4 fl. oz. velouté into each casserole.
8. Top the dishes with the pastry. Cut holes in the centers to allow steam to escape.
9. Place the dishes on a sheet pan. Bake at 400 °F until the crust is well browned.

Variations:
Vegetable ingredients may be varied as desired. Other vegetables that may be used include celery, mushroom caps, and lima beans.

Chicken or Turkey Stew: Prepare the meat, vegetables, and velouté as in the basic recipe. Omit pastry. Combine the ingredients in a saucepot and bring to a simmer. Hold for service.

Flaky Pie Dough
Per 1 Ounce: Calories 130, Protein 1, Fat 10 grams (65% cal.), Cholesterol 0 milligrams, Carbohydrates 11 grams, Fiber 20 grams, Sodium 105 milligrams.

Ingredients:
2 lbs. 8 oz. Pastry flour
1 lbs. 12 oz. Shortening
4 tsp. Salt
12 oz. Water

Procedure:
Mixing:
1. Collect all equipment.
2. Collect and scale ingredients.
3. Dissolve salt in water. Set aside.
4. Place flour and shortening in mixing bowl.
5. Rub or cut shortening into flour to the proper degree:
For mealy dough-until it resembles coarse cornmeal.
For flaky dough-until fat particles are the size of peas or hazelnuts.
6. Add salt and water. Mix very gently, just until water is absorbed. Do not overwork the dough.
7. Place the dough in pans, cover with plastic film, and place in refrigerator or retarder for several hours.

Recipe retrieved from:
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Poultry and Game Birds: Chicken or Turkey Pot Pie. Pg. 422

Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Pies and Pastries: Flaky Pie Dough. Pg. 1008

Photo retrieved from: