Chicken or Turkey Pot Pie USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Diced chicken or turkey is combined with vegetables in a cream sauce, then topped with a whole grain biscuit and baked.
1 biscuit with ²⁄3 cup (No. 6 scoop) of chicken mixture provides 2 oz equivalent meat, ¹⁄8 cup starchy vegetable, ¹⁄8 cup additional vegetable, and 1.5 oz equivalent grains.
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  • Filling: Place 3 lb 3 oz (2 qt 3 cups) chicken in a steam table pan (12" x 20" x 2½").
    For 50 servings, use 2 pans.
    For 100 servings, use 4 pans.
  • Add peas and carrots to each steam table pan. Spread evenly. For frozen vegetables, add 1 lb 12 oz (1 qt 1⅔ cups) per steam table pan.
  • If using canned peas and carrots, add 1 lb 12 oz (1 qt 1⅔ cups) per steam table pan.
  • Melt margarine in a large stock pot over medium heat. Add celery, onion, and flour. Cook for 3 minutes. Flour will begin to turn light brown in color. Stir often.
  • Slowly stir in broth, half and half, pepper, and poultry seasoning. Stir often until mixture becomes slightly thickened for 10 minutes.
  • Pour approximately 2 qt 1 cup gravy mixture over chicken and vegetables in each steam table pan. Gravy mixture will thicken in step 9. Stir gently. Set aside for step 8.
  • Drop biscuits: Combine salt, flour, baking powder, and baking soda in a large bowl.
  • Add oil and yogurt. Stir well until dough forms.
  • Using a No. 30 scoop (⅛ cup), place drop biscuits on top of chicken mixture. Leave about 1⁄2"–1" space between each biscuit. Portion 25 biscuits per steam table pan.
  • Bake:
    Conventional oven: 450 °F for 30 minutes.
    Convection oven: 400 °F for 20 minutes.
  • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
  • Critical Control Point: Hold for hot service at 135 °F or higher.
  • Portion 1 biscuit with 2⁄3 cup (No. 6 scoop) of chicken mixture.


Nutrition Facts
Chicken or Turkey Pot Pie USDA Recipe for Schools
Amount Per Serving 1 biscuit with ²⁄3 cup (No. 6 scoop) of chicken mixture
Calories 281 Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 2g13%
Cholesterol 41mg14%
Sodium 410mg18%
Potassium 265mg8%
Total Carbohydrate 28g9%
Dietary Fiber 4g17%
Total Sugars 5g6%
Protein 19g38%
Vitamin D 0IU0%
Calcium 98mg10%
Iron 0mg0%
*Marketing Guide
50 Servings:
Mature onions: 1 lb 8 oz
Celery: 1 lb 8 oz
100 Servings:
Mature onions: 3 lb
Celery: 3 lb


*See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredient is available.
Cooking Process #2: Same Day Service.
Yield / Volume
50 Servings:
About 20 lb
About 2 gal 2 qt/2 steam table pans
(12" x 20" x 2¹⁄2")
100 Servings:
About 40 lb
About 5 gal/4 steam table pans
(12" x 20" x 2¹⁄2")