Soy & Chicken Pot Pie (Foodservice)

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Nutrition Per Serving: 

Nutritional Analysis Per Serving: Calories 470, Cholesterol 55 mg, Protein 27 g, Fiber 4 g, Fat 23 g, Sodium 1060 mg, Carbohydrate 39 g, Calories from Fat 44 %


2 5⁄8 pounds
Puff Pastry Dough
10 ounces
All-purpose flour
2 ounces
1⁄2 ounce
Poultry Seasoning
2 1⁄2 teaspoons
Black Pepper
5 pounds
Chicken Breasts, boneless, skinless, 1-inch cubes
5 ounces
Butter or Margarine
12 ounces
Shallots, diced
1 ounce
Garlic*, minced
52 ounces
Chicken Broth
40 ounces
Soymilk, unsweetened
1 13⁄16 pound
Potatoes, peeled, cut into 1/2-inch cubes
1 1⁄2 pound
Edamame (Whole Green Soybeans, shelled, cooked)
1 7⁄16 pound
Carrots, peeled, cut into 1/4-inch rounds

Instructions for Soy & Chicken Pot Pie (Foodservice)

Sheet dough into 11½x19½-inch rectangle. Chill on sheetpan.

Place flour, salt, poultry seasoning and pepper in large bowl. Stir until blended. Add chicken and stir until coated.

Heat butter in large skillet. Sauté shallots and garlic until translucent. Ad chicken (including flour). Sauté 10 to 12 minutes or until chicken is cooked. STIR-IN chicken broth and soymilk gradually until blended. Add potatoes, edamame and carrots. Simmer 10 minutes or until vegetables are tender. Pour into prepared 4-inch deep full pan. Place dough over vegetable mixture.

Bake at 375° 30 to 35 minutes or until golden. Let stand 10 minutes before serving.

*May substitute 2 teaspoons garlic powder for the fresh garlic, if desired. Add garlic powder to the flour mixture.