Elevate your culinary skills: unlock the secret to a colossal chicken pot pie for 100

Indulge in the heartwarming flavors of a classic chicken pot pie, now scaled up to feed a crowd of 100 with our exclusive chicken pot pie recipe for 100 servings. Perfect for family gatherings, community events, or any occasion that calls for a comforting and satisfying meal, this recipe is sure to impress and delight.

Ingredients

• 20 lbs boneless, skinless chicken breasts
• 10 lbs carrots, peeled and diced
• 10 lbs celery, diced
• 10 lbs onions, chopped
• 5 lbs frozen peas
• 5 lbs frozen corn
• 5 gallons chicken broth
• 2 gallons milk
• 2 cups all-purpose flour
• 2 cups butter
• 2 cups heavy cream
• 1 cup chopped fresh parsley
• Salt and pepper to taste

Pie Crust

• 10 lbs all-purpose flour
• 5 lbs butter, cold and cut into cubes
• 1 gallon ice water

Instructions

Step 1: Prepare the Chicken

1. Cut the chicken breasts into bite-sized pieces.
2. Season the chicken with salt and pepper.
3. Brown the chicken in batches in a large skillet over medium heat.
4. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Vegetables

1. Add the carrots, celery, and onions to the same skillet used to brown the chicken.
2. Sauté the vegetables over medium heat until softened, about 10 minutes.
3. Stir in the peas and corn and cook for an additional 5 minutes.

Step 3: Make the Sauce

1. In a large stockpot, combine the chicken broth and milk.
2. Bring the mixture to a simmer over medium heat.
3. In a separate bowl, whisk together the flour and butter until smooth.
4. Gradually whisk the flour mixture into the simmering broth mixture.
5. Cook the sauce over medium heat, stirring constantly, until thickened, about 5 minutes.

Step 4: Combine Ingredients

1. Add the browned chicken, sautéed vegetables, and frozen peas and corn to the sauce.
2. Stir to combine all ingredients.
3. Season the filling with salt and pepper to taste.

Step 5: Make the Pie Crust

1. In a large bowl, combine the flour and salt.
2. Cut in the butter with a pastry cutter or two knives until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, until the dough just comes together.
4. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 6: Assemble the Pies

1. Preheat the oven to 375°F (190°C).
2. Divide the pie dough in half.
3. On a lightly floured surface, roll out one half of the dough to a 12-inch circle.
4. Transfer the dough to a 9×13-inch baking dish.
5. Pour the filling into the prepared baking dish.
6. Roll out the remaining dough to a 12-inch circle.
7. Cut the dough into 1-inch wide strips.
8. Place the strips of dough over the filling in a lattice pattern.
9. Trim and crimp the edges of the dough.

Step 7: Bake the Pies

1. Bake the pies for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
2. Let the pies cool for 10 minutes before serving.

Tips

• For a richer flavor, use dark meat chicken instead of white meat.
• Add other vegetables to the filling, such as potatoes, green beans, or mushrooms.
• If you don’t have time to make your own pie crust, use store-bought puff pastry instead.
• To freeze the pies, bake them according to the instructions, then let them cool completely. Wrap each pie in plastic wrap and freeze for up to 3 months. To reheat, thaw the pies overnight in the refrigerator and then bake at 350°F (175°C) for 30-45 minutes, or until heated through.

Serving Suggestions

• Serve the chicken pot pies hot with a side of mashed potatoes or a green salad.
• Top the pies with a dollop of sour cream or a sprinkle of grated Parmesan cheese.
• For a sweet and savory treat, serve the pies with a scoop of vanilla ice cream.

Alternative Cooking Methods

• Slow Cooker: Place the filling in a slow cooker and cook on low for 6-8 hours, or until the chicken is cooked through and the filling is thickened.
• Instant Pot: Place the filling in an Instant Pot and cook on high pressure for 15 minutes. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

Recommendations: A Culinary Triumph for Every Occasion

Whether you’re hosting a grand celebration or simply gathering with loved ones, this chicken pot pie recipe for 100 servings is an unforgettable culinary experience. With its hearty filling, flaky crust, and comforting flavors, it will fill your home with warmth and create memories that will last a lifetime.

Answers to Your Most Common Questions

• Can I make this recipe ahead of time?

Yes, you can make the filling up to 2 days ahead of time. Store the filling in the refrigerator until ready to use.

• How do I store the leftovers?

Leftover chicken pot pies can be stored in the refrigerator for up to 3 days. Reheat the pies in the oven at 350°F (175°C) until heated through.

• Can I use frozen vegetables instead of fresh vegetables?

Yes, you can use frozen vegetables in this recipe. Be sure to thaw the vegetables before adding them to the filling.