Turkey or Chicken Pot Pie - ICAP

20 min

Prep Time

1 hr 30 min

Cook Time

1 hr 50 min

Total Time

Servings

Convert Ingredient Measure

Ingredients

20

lb

Turkey breast, boneless, skinless, cooked, diced

7 1/2

lb

Onion, white, fresh, chopped

7 1/2

lb

Celery, fresh, diced

7 1/2

lb

Carrots, fresh, chopped

9

lb

Potato, diced

2

lb

Peas, green, frozen

4

gal

Water

2

gal

Gravy, turkey, low sodium

10

each

Bay leaf, dried

1 2/3

oz

Thyme, dried, leaves

2 3/4

oz

Black pepper, ground

80

each

Biscuit

Nutrition Info

649.00 g / 23.18 oz per serving.

Recipe Label

Instructions

**Can use turkey or chicken for variety
**Cook turkey or chicken day prior to service


1. Preheat oven to 350°F.
2. Wash & prepare vegetables.
3. Combine 2 gallons water, onions, celery, carrots, peas, & potatoes - cook until tender.
4. Add diced meat to vegetables.
5. In another pot, combine 2 gallons water, bay leaves, thyme, & pepper - simmer for 30-40 minutes; remove bay leaves.
6. Add 2 packages turkey gravy mix to seasoned water & stir until smooth.
7, Combine turkey/vegetable mixture with gravy - divide into 4 inch pans.
8. Bake for 40 minutes.
9. Reduce oven temperature to 200°F to hot hold until service.
10. Heat biscuits in oven according to package directions.
11. Serve 1 cup cooked mixture with 2 half biscuits on top (1 full biscuit per person).

Notes

Food Handling :
- Wash hands immediately before engaging in food preparation and again
after engaging in any activities that contaminate the hands.
- Single gloves should be used for only one task and then discarded.
Cooking :
- Cook to an internal temperature of 165 F for 15 seconds.
Holding :
- Hold for hot service at an internal temperature of 135 F or higher.