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Chicken Pot Pie Filling

Yield: 35 servings | Serving Size: 5.8 ounces (scant 6-ounce ladle or one #16 scoop)
Child Nutrition: 2 meat/meat alternate, 1/2 cup vegetable (other) | HACCP Process III.

Chicken Pot Pie

Ingredients

  • 1 tablespoon | garlic powder
  • 1 1/2 teaspoons | onion powder

Preparation

STEP 1

Combine all ingredients in deep, full hotel pan. Cover.

STEP 2

Heat until mixture reaches 165˚F for 15 seconds.

CCP: Heat to 165°F for at least 15 seconds

STEP 3

Serve with preferred biscuits.

CCP: Maintain cold food at 41°F or below
CCP: Maintain hot food at 140°F or above


Recipe Tips

Tip #1

Go global by adding curry powder or add spice with cayenne pepper.


Nutritional Information

  • Serving Size5.8 ounces (scant 6-ounce ladle or one #16 scoop)
  • Calories203 calories
  • Fat 12 grams
  • Sat. Fat 6 grams
  • Trans Fat 0 grams
  • Cholesterol 56 milligrams
  • Sodium 620 milligrams
  • Carbohydrates 9 grams
  • Dietary Fiber 2 grams
  • Sugars 1 grams
  • Protein 17 grams
  • Vitamin A 5024 IU
  • Vitamin C 7 milligrams
  • Calcium 318 milligrams
  • Iron 1.16 milligrams

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