Chicken Pot Pie (Chicken
| Yield: | 100 Servings |
| Categories: |
| 7 1/4 | c | WATER; WARM |
| 1 1/2 | qt | WATER; BOILING |
| 3 | ga | WATER |
| 18 1/8 | lb | - |
| 2 | lb | BUTTER PRINT SURE |
| 1 2/3 | Dozen EGGS SHELL | |
| 1 1/3 | c | MILK; DRY NON-FAT L HEAT |
| 4 | lb | CARROTS FRESH |
| 5 | lb | PEAS FZ |
| 1 | lb | CELERY FRESH |
| 4 | lb | POTATOES FRENCH FZ |
| 2 | qt | FLOUR GEN PURPOSE 10LB |
| 2 1/4 | qt | FLOUR GEN PURPOSE 10LB |
| 1 | tb | SUGAR; GRANULATED 10 LB |
| 1 1/2 | c | SOUP GRAVY BASE CHICKEN |
| 1 | c | SHORTENING; 3LB |
| 14 | ts | BAKING POWDER |
| 1 | tb | PEPPER BLACK 1 LB CN |
| 2 | tb | SALT TABLE 5LB |
| 5 | ts | SALT TABLE 5LB |
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