Chicken Pie for the Masses

Description:

This Chicken Pie for the Masses recipe is perfect for feeding large crowds or for fundraising events. With a total time of just under 8 hours, this hearty dish yields 25 delicious pies, each bursting with savory flavors. Utilizing a team of cooks can significantly reduce the preparation time, making it ideal for community gatherings or charity functions.

Key Information:

• Servings: 300 (25 pies)
• Prep Time: 7 hours
• Cook Time: 45 minutes
• Total Time: 7 hours 45 minutes
• Calories: 387.5 per serving
• Fat Content: 17.4g
• Saturated Fat Content: 5.9g
• Cholesterol Content: 62mg
• Sodium Content: 421.8mg
• Carbohydrate Content: 36.5g
• Fiber Content: 5.3g
• Sugar Content: 5.6g
• Protein Content: 21g

Ingredients:

Instructions:

1. Cooking the Chicken:

• In a large pot or pressure cooker, cook the whole chicken pieces until the meat easily falls off the bone. Season with salt and pepper, and include half of the onions in the cooking process.
• Save the cooking liquid for later use in making gravy.
• Once cooked, allow the meat to cool thoroughly, then remove the chicken from the bones.

2. Preparing the Chicken Breasts:

• Boil the chicken breasts and most of the remaining onions in water.
• Season with salt and pepper.
• Reserve some onions for the gravy.
• Once cooked, cool the chicken breasts, then pick the meat from the bones.

3. Cooking the Vegetables:

• Cook the carrots and potatoes in the chicken breast liquid until they are tender.
• Season with salt and pepper.
• Once cooked, remove the vegetables from the liquid and allow them to cool completely.

4. Making the Gravy:

• Reduce the chicken and vegetable liquid by half.
• Skim any fat from the whole chicken broth.
• Add the remaining onions and bring the mixture to a slow boil.
• Season with salt, pepper, and onion powder.
• Prepare a gallon of flour/water gravy slurry.
• Slowly whisk the slurry into the mixture and cook until the gravy is thick.
• Allow the gravy to cool completely.

5. Assembling the Pies:

• Once all ingredients are cooled, prepare 25 foil pans (9x13x2 inches).
• Distribute the chicken, potatoes, and carrots evenly among the pans.
• Add frozen peas on top and stir lightly.
• Cover each pie with gravy and then with tin foil.
• Chill the pies thoroughly. (At this point, the pies can be frozen and covered with crust later.)

6. Making the Crust:

• In six bowls, combine 5 cups of flour, 2 teaspoons of salt, and 1 pound of lard.
• Beat one egg in a 1-cup measuring cup, then fill the cup with water to make 1 full cup.
• Mix the wet ingredients into the dry mixture until it resembles cornmeal.
• Chill the dough for 15 minutes, then roll it out.
• Each batch will make approximately 4 crusts for the 9×13 pies.

7. Baking the Pies:

• Cover the chilled chicken pies with crust, crimping the edges and cutting vents with a knife.
• Bake fresh pies at 350°F for 45 minutes or until the crust is golden brown and the chicken filling is bubbling.
• For frozen pies, bake at 350°F for 70 minutes or until the crust is golden brown and the filling is bubbling.

8. Storage Tips:

• Ensure ample refrigeration space.
• Chill ingredients well in small batches in shallow pans to prevent souring.
• Use clean frozen gallon jugs to help cool containers evenly.

This Chicken Pie for the Masses recipe is a labor of love, but the end result is well worth the effort. Whether you’re serving a large gathering or raising funds for a good cause, this hearty dish is sure to please everyone’s taste buds. Enjoy! 🥧🍗