Recipes

Pautee Au Potat (Mashed Potato Pie)

Indulgently rich mashed potatoes with caramelized onions, layered with tender pulled chicken and sliced celery and baked in a flaky pie crust. Served with chicken gravy.

Current Yield	New Yield
48.0 servings

Serving size: One 3 x 3-inch square

Instructions

Ingredient	Quantity	Instructions
		Preheat oven to 350 F (325 F convection).
Potato Pearls® Extra Rich	3/4 carton	Combine first 3 ingredients; reserve.
Water, boiling	5 1/4 qt.
Salt	3 tbsp.
		Spray two 2-inch-deep full-size steamtable pans with nonstick cooking spray.
Vegetable oil	1/4 cup	Heat oil in skillet; cook onions until tender and light brown. Fold onions into prepared potatoes; divide mixture between pans; spread evenly.
Onions, diced	1 lb.
Celery, sliced	1 1/2 lb.	Spread next 2 ingredients evenly over potatoes.
Celery leaves, chopped	1 cup
Chicken, cooked, diced or pulled	2 1/2 lb.	Spread chicken over celery; sprinkle each pan with 1/2 teaspoon pepper.
Pepper	1 tsp.
Pie pastry, prepared	4 lb.	Roll dough into sheets to fit top of steamtable pans. Lay 1 sheet over each pan; trim edges. Score each pastry sheet into 24 squares, cutting all the way through the pastry. Bake for 1 hour (convection oven for 45 minutes) or until crust is golden. Remove; let cool slightly. Keep warm on steamtable.
Chicken gravy	3 qt.	To serve, place 1/4 cup chicken gravy on plate. Place one pie serving on gravy. Sprinkle with parsley.
Parsley, chopped	1 1/2 cup
		Note: Pie may also be prepared in traditional round. To serve, cut in wedges and place on plate with gravy.

Nutritional Information Per Serving

Calories — 365	Protein — 12.633 g	SatFat — 1.563 g
Fat — 16.855 g	Carbs — 40.584 g	Fiber — 1.861 g
Iron — 1.051 mg	Sodium — 907 mg	Potassium — 537 mg
Zinc — 0.835 mg	Vitamin A — 79.125 IU	Riboflavin — 0.113 mg
Niacin — 3.229 mg	Calcium — 54.237 mg	Cholesterol — 31.808 mg
Vitamin B6 — 0.168 mg	Vitamin B12 — 0.140 ug	Thiamine — 0.035 mg

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