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Chicken Pot Pie Potato

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School Foodservice

Prep Time

20 Mins

Cook Time

60 Mins


Serves 100


  • 100 whole russet potatoes
  • 5 lbs Country/Midwest vegetable blend, frozen (carrots, corn, green beans)
  • 8 lb chicken, diced, cooked, frozen
  • 1 bag poultry gravy (3 lb)
  • 3 lb mozzarella cheese, shredded
  • 1 cup of butter
  • Salt and pepper to taste


  1. Wash potatoes in water. Put them on a perforated sheet pan. Spray lightly with oil and lightly season. Bake potatoes at 400* for 45-50 minutes, until fork-tender.
  2. Cook vegetable mix and diced chicken in brazing pan together. Add 1 stick of butter, salt and pepper to taste. Cook according to the vegetable mix instructions.
  3. Make gravy and mix into vegetable/chicken mix when vegetables are done cooking.
  4. When potatoes are baked, scoop out top of potato, spoon in pot pie mix
  5. Sprinkle 1/2 oz of mozzarella cheese on top

Keep the potato tops that were scooped out and use for mashed potatoes the next day.

For more school foodservice – student approved recipes click here!


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Recipe By: Norwood Elementary - Erica McMahan

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