Chicken Pie for the Masses (25- 7# pies) Recipe

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Chicken Pie for the Masses (25- 7# pies)

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Ingredients:

Serving

15 lbs chicken, skinned and cut into pieces
40 lbs chicken breasts, bone-in and skinned
50 lbs potatoes, peeled and cut into 1 inch cubes ( yukon gold or sheprody)
25 lbs frozen peas
12 lbs onions, peeled and chopped
30 lbs carrots, peeled and sliced into coins
1/2 lb salt
2 1/2 oz pepper
2 1/2 oz onion powder
flour (and water slurry to thicken gravy)
10 lbs flour
6 lbs lard
salt
6 eggs

Directions:

In a large pot or pressure cooker (Follow your manufactures instructions) cook whole chicken pieces until the meat falls off the bone (Cook these chicken pieces with half the onions, seasoned w/ S& P, include cage but w/out giblets, etc. ).
Save liquid for gravy.
Cool meat thoroughly and pick chicken from bones.
Boil chicken breasts and almost all the remaining onion (reserve 1 1/2 cup onion for gravy) in boiling water.
Season w/ S& P.
Save liquid.
Cool thoroughly and pick meat from bones.
Cook carrots and potatoes in chicken breast liquid until tender.
Season w/ S& P.
Remove veggies from liquid& cool them completely.
Reduce chicken/vegetable liquid by half.
Skim all fat from whole chicken broth.
Add to vegetable liquid.
Add remaining onions and bring to a slow boil.
Season w/ S& P plus add onion powder.
Prepared a gallon of flour/water gravy slurry.
Slowly whisk in and cook until gravy is thick.
Cool completely.
When all ingredients are cooled completely, set out 25 foil pans (9x13x2).
Distribute chicken, potatoes and carrots among all the pans.
Add frozen peas on top.
Stir a bit.
Cover each w/ gravy and cover w/ tin foil.
Chill thoroughly (At this point you can freeze these pies and cover w/ crust later. I do this when using this recipe for fund raising).
Crust: In six bowls make the following: 5 cups flour, 2 teaspoons salt, 1 lb lard, 1 egg, and water.
Mix first three ingredients until the texture resembles corn meal.
Beat one egg in a 1 cup measuring cup.
Fill cup with water to make 1 full cup.
Mix well, chill for 15 minutes.
Roll out.
Each batch will make approximately 4 crusts for the 9 x13 pies.
Cover chilled chicken pies with crust, crimp and cut vents with knife.
Bake fresh pies at 350 F for 45 mininues plus or until crust is golden and chicken bubbling (This crust can be placed on frozen chicken mixture and be refrozen).
Bake frozen pies for 70 minutes plus until crust is golden and chicken bubbling.
PLEASE make sure you have ample refrigeration room.
Take care to chill these ingredients well in small batches in shallow pans.
If you try to mix hot ingredients and put in the fridge, they will start to sour.
I use clean frozen gallon jugs to make sure internal temp of the containers is cooled at the same rate at external temp.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	25846.09 Kcal (108212 kJ)
Calories from fat	13575.88 Kcal
		% Daily Value*
Total Fat	1508.43g	2321%
Cholesterol	4444.16mg	1481%
Sodium	48334.3mg	2014%
Potassium	35082.77mg	746%
Total Carbs	2075.45g	692%
Sugars	396.25g	1585%
Dietary Fiber	381.89g	1528%
Protein	1048.74g	2097%
Vitamin C	618mg	1030%
Vitamin A	60.5mg	2016%
Iron	138.6mg	770%
Calcium	4935.4mg	494%

Amount Per 100 g
Calories	180.57 Kcal (756 kJ)
Calories from fat	94.84 Kcal
		% Daily Value*
Total Fat	10.54g	2321%
Cholesterol	31.05mg	1481%
Sodium	337.68mg	2014%
Potassium	245.1mg	746%
Total Carbs	14.5g	692%
Sugars	2.77g	1585%
Dietary Fiber	2.67g	1528%
Protein	7.33g	2097%
Vitamin C	4.3mg	1030%
Vitamin A	0.4mg	2016%
Iron	1mg	770%
Calcium	34.5mg	494%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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