Chicken Pot Pie

Directions:

Preheat convection oven to 325°F

Remove Bridgford White Whole Wheat Sheet Dough #6729 from the freezer. Allow dough to thaw approximately 15–20 minutes, or just until pliable but still cold.

On a lightly floured work surface, roll the cold dough to approximately 21″ x 13″. For best results, roll while the dough is still cold.

Place rolled dough on a sheet pan or parchment paper and refrigerate while preparing the filling.

Melt butter in a large kettle over medium heat. Add onions and celery and cook until tender.

Stir in flour and cook for approximately 2 minutes, stirring continuously.

Gradually whisk in chicken broth until smooth.

Add milk, garlic powder, onion powder, thyme and black pepper. Cook, stirring frequently, until the gravy has thickened.

Add cooked diced chicken and frozen peas and carrots. Stir until the chicken and vegetables are evenly distributed and coated with gravy.

Transfer filling to a lightly greased full-size steam table pan and spread evenly.

Remove rolled dough from refrigeration and place over the chicken filling. Gently fit dough to the edges of the pan. Trim or tuck edges as needed. Cut several small vents in the top to allow steam to escape. Brush with egg wash, if desired.

Once the dough is placed over the chicken filling, transfer the pan directly to the preheated oven. Do not proof the assembled pot pie.

Bake at 325°F convection for approximately 25–30 minutes, or until the crust is golden brown and fully baked and the center of the chicken pot pie reaches 165°F.

Allow pot pie to stand approximately 10 minutes before portioning.

Cut 6 x 4 into 24 equal servings.

K–12 Meal Pattern Contribution:

Yield: 24 servings
Pan: 1 full-size steam table pan, approximately 20¾” x 12¾” x 2½”
Serving Size: 1 piece (cut 6 x 4)

1 serving (1/24 pan) provides:

3½ oz. eq. Meat/Meat Alternate
½ cup Vegetable
1 oz. eq. Grain