- 5 [5 pounds / 2.3 kg] boiling chickens
- 60 tiny boiled onions
- 3 [20 ounces / 568 ml] cans green peas
- 3 pounds [1.4 kg] boiled carrots
- 10 pounds [4.5 kg] boiled potatoes
- 180 ounces [5.625 L] chicken sauce
- 60 pie tops
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- Cook and bone chicken [remove skin].
- In a ramekin dish [cocotte], prepare each pie in the following order:
- 1 tiny onion
- 1 1/2 ounces [42.5 g] chicken [4 to 5 pieces, half with, half dark meat]
- 1 tablespoon [15 ml] peas
- 4 pieces carrots [arrange evenly]
- 3 ounces [85 ml] chicken sauce
- 3 pieces [2 1/2 ounces / 70 g] potatoes, arranged to hold pie crust
- Make sure chicken sauce is cold.
- Cover each pie with a pie top.
- Place evenly on ramekin dishes; do not press down.
- Perforate crusts with a knife.
- Bake at 400°F [200°C] for approximately 20 minutes.
- Keep pies in dry heat until serving time.
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