1	lb.	butter or margarine
12	oz.	all-purpose flour (3 cups)
1 1/2	gal.	chicken stock, Hot
3	lb.	frozen diced carrots (2 1/4 qts.)
3	lb.	frozen peas (2 1/4 qts.)
5	lb.	cooked chicken (3-3/4 qts.)
2	tbsp.	salt
2	tsp.	dried thyme leaves
2	tsp.	ground white pepper
		Potato Topping

Potato Topping

1	gal.	water
3	cups	milk
1	cup	butter
2	tbsp.	salt
2	lbs.	dehydrated potato flakes (1 gal.)
		melted butter, as needed

1. Melt butter or margarine. Add flour and blend. Add stock slowly, simmering to form a smooth sauce. Stir in salt, thyme, and pepper. Simmer until mixture thickens.

2. Portion about 1-1/2 ounces chicken and 1 ounce each carrots and peas into each 9-ounce casserole. Pour 4 ounces sauce over each.

3. Prepare mashed potatoes. Bring water, milk, butter and salt to boil. Whisk in potato flakes and whip until fluffy. Cool before filling pastry bag. Pipe 1/2 cup mashed potatoes over chicken mixture.

4. Bake at 450 degrees F about 15 minutes or until potatoes are browned. If desired, place pot pies under salamander for 1 minute or until desired degree of browning is attained.

48 servings

Calories 348; Protein 19.0g; Fat 17.6g; Calories from fat 45%; Carbohydrates 28.6g; Cholesterol 77mg; Fiber 3.8g; Sodium 1318mg