Chicken Pot Pie (for a crowd)

By cbayack

Ingredients

• 2 recipes Pot Pie Filling, prepared 1 at a time
• 4 (15-ounce) packages refrigerated piecrusts
• Pot Pie Filling (need to double for 100)*
• 3 cups butter or margarine
• 2 large onions, chopped
• 6 celery ribs, chopped
• 3 cups all-purpose flour
• 2 (49-ounce) cans chicken broth
• 5 cups milk
• 16 cups chopped cooked chicken (about 8 roasted whole chickens)
• 3 1/2 cups sliced carrots, cooked (about 1 pound)
• 3 1/2 cups frozen green peas, thawed
• 1 to 2 tablespoons salt
• 1 tablespoon pepper
• 1 1/2 teaspoons poultry seasoning
• 2 teaspoons hot sauce

Details

Servings 100
Adapted from myrecipes.com

Preparation

Step 1

Divide filling evenly among 4 (15- x 12-inch) disposable aluminum roasting pans. Top each pan with 2 round pie crusts. Cut slits in pie crusts.
Bake at 400° for 30 to 40 minutes or until golden. Let stand 15 minutes before serving.

Preparation for Pot Pie

Preparation
Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and sauté until tender.
Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.