| 12 | oz. | margarine |
| 14 | oz. | chopped onions |
| 22 | oz. | all-purpose flour |
| 1/2 | tsp. | black pepper |
| 1 1/4 | gal. | chicken stock |
| 6 | lbs. | cooked chicken |
| 24 | oz. | celery, sliced |
| 2 | lbs. | carrots, sliced |
| 2 | lbs. | frozen green peas |
| 3 | lbs. | pastry |
Sauté onions in margarine in steam-jacketed or other large kettle.
Add flour and pepper to onions. Stir until blended. Cook 30 minutes.
Add stock, stirring constantly with wire whip. Cook until thickened, stirring often. Check for seasoning. Add salt if necessary Cut chicken into 1/2- to 3/4-inch pieces. Add to sauce.
Cook celery and carrots until partially done. Drain. Fold into sauce.
Add uncooked peas to chicken mixture. Mix carefully. Scale chicken into two 12x20x2-inch counter pans, 12 lbs. per pan.
Roll out 1 lb. 8 oz. pastry to fit each pan. Place on chicken mixture and seal edges to pan. Bake at 400 degrees F for 20 to 25 minutes or until crust is browned and internal temperature is 180 degrees F.
VARIATION: Turkey Pie - substitute turkey for chicken.
Notes: 18-20 pounds chicken will yield approximately 6 pounds cooked meat.
Chicken mixture can be topped with baking powder biscuits.