Five Gallon Chicken Pot Pie

Recipe By :Willard's Hotel, Upper Canada Village.

3 1/2 Pounds butter
3 1/2 Pounds flour
3 3/4 gallons chicken stock -- hot
6 ounces salt
1 ounce pepper
1/2 ounce MSG
2 pounds carrots -- cooked, sliced
2 pounds potatoes -- cooked, cut in small balls
1 1/4 Pounds mushrooms -- fresh, sliced
5 ounces butter
2 Pounds green peas -- frozen
1 ounce parsley -- chopped
15 pounds chicken -- boiled, cut in large pieces

In a steam kettle or double boiler, melt butter, blend in flour and add
seasonings. Add hot stock gradually and cook, stirring constantly, for ten
minutes until the mixture has no taste of raw starch. Add potato balls and
sliced carrots. Brown sliced mushrooms in butter and add to the sauce.
Cook peas as directed and add along with chopped parsley. Add chicken,
mixing gently but thoroughly. Top with tea biscuit mix or add cooked
biscuits.

Makes five gallons.

Source: "pioneer cooking in Ontario"
S(mc formatted by): "chef Dave"
Yield: "5 Gallons"
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Per Serving (excluding unknown items): 32122 Calories; 2208g Fat (63.4%
calories from fat); 1171g Protein; 1695g Carbohydrate; 146g Dietary Fiber;
8264mg Cholesterol; 214651mg Sodium. Exchanges: 100 1/2 Grain(Starch); 119
1/2 Lean Meat; 22 Vegetable; 360 Fat.

NOTES : This recipe is a specialty at Willard's Hotel, Upper Canada
Village.
It would be fine for a wedding supper, a church gathering or any kind of
eating party.

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