Ultimate Turkey Pot Pie

Portion Size: 1 serving
Open Recipe PDFEmail Recipe PDF
Ultimate Turkey Pot Pie

DIRECTIONS

  1. Combine flour, sugar, and salt in large bowl.
  2. Cut shortening into flour mixture until it is the size of small peas.
  3. Add water and mix until moistened.
  4. Divide into balls, 1 ball per pan, wrap in film wrap, and refrigerate for at least 1-2 hours. * For best results, make dough ahead and refrigerate overnight.
  5. Use 2 (48 servings) or 4 (96 servings) 12" x 20" x 2.5" pans. Pour 1 bag of turkey and gravy into each pan.
  6. Add 1 qt. of potatoes, 2 c. carrots, and 1 ½ c. onions to each pan. Sprinkle each pan with 1 tbsp. curry powder and 1 tsp. black pepper. Stir mixture to combine all ingredients.

INGREDIENT

Pie Crust

50 SERVINGS

MEASURE:
WEIGHT:

100 SERVINGS

MEASURE:
WEIGHT:

INGREDIENT

Whole wheat flour

50 SERVINGS

MEASURE:
WEIGHT: 3 lbs. 12 oz.

100 SERVINGS

MEASURE:
WEIGHT: 7 lbs. 8 oz.

INGREDIENT

Sugar, granulated

50 SERVINGS

MEASURE: 1/2 c. 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 1/4 c.
WEIGHT:

INGREDIENT

Salt

50 SERVINGS

MEASURE: 1 1/4 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 2 1/2 tsp.
WEIGHT:

INGREDIENT

Shortening, all vegetable

50 SERVINGS

MEASURE: 1 qt. 1 c.
WEIGHT:

100 SERVINGS

MEASURE: 2 qt. 2 c.
WEIGHT:

INGREDIENT

Water, cold

50 SERVINGS

MEASURE: 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 2 c.
WEIGHT:

INGREDIENT

Turkey & Gravy W/D FC, #2847-28, thawed

50 SERVINGS

MEASURE: 2 bags
WEIGHT: 14 lbs.

100 SERVINGS

MEASURE: 4 bags
WEIGHT: 28 lbs.

INGREDIENT

Potatoes, diced

50 SERVINGS

MEASURE: 2 qt.
WEIGHT:

100 SERVINGS

MEASURE: 1 gal.
WEIGHT:

INGREDIENT

Carrots, shredded

50 SERVINGS

MEASURE: 1 qt.
WEIGHT:

100 SERVINGS

MEASURE: 2 qt.
WEIGHT:

INGREDIENT

Onions, diced or chopped

50 SERVINGS

MEASURE: 3 c.
WEIGHT:

100 SERVINGS

MEASURE: 1 qt. 2 c.
WEIGHT:

INGREDIENT

Curry powder

50 SERVINGS

MEASURE: 2 tbsp.
WEIGHT:

100 SERVINGS

MEASURE: 1/4 c.
WEIGHT:

INGREDIENT

Black pepper, ground

50 SERVINGS

MEASURE: 2 tsp.
WEIGHT:

100 SERVINGS

MEASURE: 1 tbsp. 1 tsp.
WEIGHT:
NUTRIENTS PER SERVING
Calories 406 cal
Fat 21.77 g
Saturated Fat 5.96 g
Trans Fat 0 g
Cholesterol 61.6 mg
Sodium 555.55 mg
Carbohydrates 32.87 g
Dietary Fiber 4.5 g
Protein 21.66 g
1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain and ¼ cup of vegetables.
*For preparation by a food preparation establishment only, according to the food code or equivalent.
 

Ultimate Turkey Pot Pie

Email Recipe PDFOpen Recipe PDF
 
Portion Size: 1 serving
 
Ultimate Turkey Pot Pie

DIRECTIONS

  1. Combine flour, sugar, and salt in large bowl.
  2. Cut shortening into flour mixture until it is the size of small peas.
  3. Add water and mix until moistened.
  4. Divide into balls, 1 ball per pan, wrap in film wrap, and refrigerate for at least 1-2 hours. * For best results, make dough ahead and refrigerate overnight.
  5. Use 2 (48 servings) or 4 (96 servings) 12" x 20" x 2.5" pans. Pour 1 bag of turkey and gravy into each pan.
  6. Add 1 qt. of potatoes, 2 c. carrots, and 1 ½ c. onions to each pan. Sprinkle each pan with 1 tbsp. curry powder and 1 tsp. black pepper. Stir mixture to combine all ingredients.
 

INGREDIENTS

50 SERVINGS

100 SERVINGS

  MEASURE WEIGHT MEASURE WEIGHT
Pie Crust
Whole wheat flour 3 lbs. 12 oz. 7 lbs. 8 oz.
Sugar, granulated 1/2 c. 2 tbsp. 1 1/4 c.
Salt 1 1/4 tsp. 2 1/2 tsp.
Shortening, all vegetable 1 qt. 1 c. 2 qt. 2 c.
Water, cold 3 c. 1 qt. 2 c.
Turkey & Gravy W/D FC, #2847-28, thawed 2 bags 14 lbs. 4 bags 28 lbs.
Potatoes, diced 2 qt. 1 gal.
Carrots, shredded 1 qt. 2 qt.
Onions, diced or chopped 3 c. 1 qt. 2 c.
Curry powder 2 tbsp. 1/4 c.
Black pepper, ground 2 tsp. 1 tbsp. 1 tsp.
 
NUTRIENTS PER SERVING
Calories 406 cal Fat 21.77 g Saturated Fat 5.96 g
Trans Fat 0 g Cholesterol 61.6 mg Sodium 555.55 mg
Carbohydrates 32.87 g Dietary Fiber 4.5 g Protein 21.66 g
 
1 serving provides 2 oz. meat/meat alternate, 1 serving bread grain and ¼ cup of vegetables.
 
*For preparation by a food preparation establishment only, according to the food code or equivalent.
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