Ingredients
|
Cooked chicken or turkey, diced (6 pounds, 6 ounces) |
6.375 pounds |
|
Canned mixed vegetables, drained (3 pounds, 8 ounces), or 3 pounds 7 ounces frozen mixed vegetables |
3.5 pounds |
| Margarine or butter | 8 ounces |
| Whole wheat flour | 10 ounces |
| Salt, kosher | 1½ teaspoons |
|
Shortening (1 pound, 2 ounces) |
1.125 pounds |
| Water, cold | 1 cup |
|
Fresh celery, chopped (1 pound, 4 ounces) |
1.25 pounds |
|
Fresh onions, chopped (1 pound, 4 ounces), or 3¾ ounces dehydrated onions |
1.25 pounds |
|
Low sodium chicken broth (1 quart, 3 cups) |
1.75 quarts |
| Half and half, fat free | 2 quarts |
| Ground black or white pepper | 1½ teaspoons |
| Poultry seasoning | 1½ teaspoons |
| Salt, kosher | 2 teaspoons |
|
Whole-wheat flour (2 pounds, 2 ounces) |
2.125 pounds |
|
Baking powder (2 tablespoons, 2 teaspoons) |
2.67 tablespoons |
| Baking soda | 1 teaspoon |
| Canola oil | 6 ounces |
| Yogurt, plain, low-fat | 2 pounds |
Instructions
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Filling: Place 3 lb 3 oz (2 qt 3 cups) chicken in a steam table pan (12" x 20" x 2½").
For 50 servings, use 2 pans.
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Add mixed vegetables to each steam table pan. Spread evenly. For frozen vegetables, add 1 lb 12 oz (1 qt 1⅔ cups) per steam table pan.
-
If using mixed vegetables, add 1 lb 12 oz (1 qt 1⅔ cups) per steam table pan.
-
Melt margarine in a large stock pot over medium heat. Add celery, onion, and flour. Cook for 3 minutes. Flour will begin to turn light brown in color. Stir often.
-
Slowly stir in broth, half and half, pepper, and poultry seasoning. Stir often until mixture becomes slightly thickened for 10 minutes
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Pour approximately 2 qt 1 cup gravy mixture over chicken and vegetables in each steam table pan. Gravy mixture will thicken in step 10. Stir gently. Set aside for step 9.
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Drop biscuits: Combine salt, flour, baking powder, and baking soda in a large bowl
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Add oil and yogurt. Stir well until dough forms.
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Using a No. 1 scoop (⅛ cup), place drop biscuits on top of chicken mixture. Leave about ½" - 1" space between each biscuit. Portion 25 biscuits per steam table pan.
-
Bake:
Conventional oven: 450 °F for 30 minutes. Convection oven: 400 °F for 20 minutes.
-
Portion with No. 6 scoop (⅔ cup).
Recipe Notes
Nutrition Facts per Serving (0.66cup)
Calories: 281 kcal | Fat: 10 g | Saturated fat: 2 g | Cholesterol: 41 mg | Sodium: 410 mg | Carbohydrates: 28 g | Fiber: 4 g | Sugar: 5 g | Protein: 19 g | Calcium: 980 mgThe outcome, crediting information, allergen information, and nutrient data may vary depending on the specific ingredients and equipment used in your location.
