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Ингредиенты
- 2 cups Butter
- 2 lbs. Spanish Onion, peel slice in 1/2 and quarter
- 2 lbs. Celery, Rough Chop
- 2 lbs. Carrots, Peel and Slice
- 3 cups Flour
- 1/2 cup Fresh Sage, Chopped
- 1/2 cup Dry Thyme
- 3 gals. Chicken Stock
- 3 lbs. Whole Peeled Potatoes, Cooked and Quartered
- 3 lbs. Pulled Chicken
- 1/2 cup Parsley
- 1 lb. Frozen Peas
- 1 gal. Cornbread Mixture
Инструкции
- Preheat oven to 350 degrees.
- Melt butter in tilt grill and cook chopped onion until tender.
- Stir in celery and carrots and cook for 2 minutes.
- Stir in flour and cook for 2 minutes.
- Add chicken stock and herbs and bring to a simmer.
- Add potatoes and simmer until tender.
- Stir in chicken, parsley and peas (Note: add peas right before you're ready to pan-up mixture).
- Pour mixture into serving dish. Top with corn bread mixture (serving dish should be filled 3/4 mixture and 1/4 cornbread mixture).
- Bake for 30 minutes until cornbread is golden.
- Let stand for 20 minutes, brush with margarine and cut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 323g | |
| Recipe makes 50 servings | |
| Calories 149 | |
| Calories from Fat 69 | 46% |
| Total Fat 7.88g | 10% |
| Saturated Fat 4.81g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 448mg | 19% |
| Potassium 420mg | 12% |
| Total Carbs 15.53g | 4% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.41g | 2% |
| Protein 4.54g | 7% |
