Church Supper for 100

 Church Supper for 100

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We Gather Together:Recipes for Church, Family, and Civic Events

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Chicken Pot Pie
Baked Curried Fruit
Spinach Salad

Chicken Pot Pie

2 batches filling (See recipe below.)
Pastry (See recipe below.)*
Pastry cut-outs (optional)

Divide the filling from the two batches equally among five 13- x 18-inch commercial baking pans**.Top each pan with 2 pastry rectangles.Arrange chicken pastry cut-outs on top of pastry, if desired.Cut slits in the pastry.Bake pot pies at 400º degrees for 30 to 40 minutes, or until pastry is golden and the filling bubbles up from the slits.Allow to stand for 15 minutes before serving.

*4 to 5 (15 ounce) packages refrigerated pie crust may be substituted.
**4 (15- x 12-inch) disposable aluminum pans may be substituted.

Filling (Prepare this two times.)

3 cups margarine
2 large onions, chopped
6 celery ribs, chopped
3 cups all-purpose flour
2 (49 oz.) cans chicken broth (about 12 ¼ cups total)
5 cups milk
1 to 2 tablespoons salt
1 tablespoon pepper
16 cups chicken breast, roasted and chopped (See recipe below.)
3-1/2 cups carrot slices
3-1/2 cups frozen green peas, thawed
1 ½ teaspoons poultry seasoning

Melt the margarine in a large stockpot over medium heat.Add the onions and celery; cook, stirring frequently, until the onions are translucent.Whisk in the flour.Continue whisking and cooking for 2 minutes.Stir in the broth and milk.Whisking constantly, bring to a boil. Boil and stir 2 minutes.Stir in salt and pepper.Add the chopped chicken.

Place carrots in a saucepan and cover with water.Bring to a boil over high heat.Reduce heat and cook 7 to 10 minutes, or until tender.Drain.Add to the chicken mixture, along with the remaining ingredient.

Roasted Chicken Breast
Yields 32 cups chopped chicken for two batches of filling

8 (3.5lb.) chicken roaster breasts***
8tablespoons vegetable oil
8teaspoons salt
4 teaspoons black pepper

Preheat oven to 400º. Rinse roaster breasts and pat dry.Transfer breasts, skin side up, to two large roasting pans, placing four breasts in each pan.Brush the breasts with oil and sprinkle them with the salt and pepper.Roast until an instant read thermometer inserted into the thickest part of each roaster breast registers 180º, about 1 hour and fifteen minutes. Transfer the breasts to large cutting boards.When cool enough to handle, about 15 minutes, pull the chicken from the bone and place meat in a large airtight container. Refrigerate immediately.Coarsely chop cooled chicken.Yield:about 32 cups

***I used Perdue brand “Oven Stuffer Breasts.”These are terrific any time cooked and chopped chicken is required! Ask your grocer’s meat department to order these for you.

Pastry
Yields 2 rectangles + chicken cut-outs
(Make 5 times for a total of 10 pastry rectangles.)

4 cups flour
1-1/2 cups margarine, chilled and cut into 1″ pieces*
½ teaspoon salt
8 tablespoons ice water

Process flour, margarine, and salt in a food processor until the mixture resembles coarse crumbs.Add the ice water, one tablespoon at a time, pulsing between each addition.Process just until dough gathers on one side of the processor.

Form dough into a ball; wrap tightly in plastic wrap.Chill for 1 to 24 hours.Roll the dough into two 9- x 13-inch rectangles.Cut pastry chickens from dough scraps using a cookie cutter.

Make ahead tip: Layer 5 pastry rectangles between sheets of waxed paper on a cookie sheet.Wrap tightly with plastic wrap and place in a 2-gallon freezer bag. Repeat with additional 5 pastry rectangles.Layer the chicken cut-outs in a separate freezer bag. Freeze up to one month.Allow pastry to defrost about 30 minutes before use.

*Use a salted margarine product containing 80% oil. A fat content of 11 grams per serving is indicative of 80% oil. A national brand which currently contains 80% oil is Land O’ Lakes.  Many other national brands have decreased oil content and now contain 65% oil. These low-oil products are not suitable for pastry baking.

Baked Curried Fruit

2 cans (105 – 106 ounces each) pineapple (wholesale club size cans)*
2 cans (105 – 106 ounces each) peaches (wholesale club size cans)*
1 can (105 – 106 ounces) pears (wholesale club size can)*
1 jar (64 ounces) maraschino cherries (wholesale club size jar)*

Drain the fruit and reserve the juice.Drain the cherries and discard the juice. Arrange the fruit in two 13- x 18-inch commercial size pans**, placing the cherries on top.

10 cups reserved fruit juice
2 ½ cups melted margarine
5 cups brown sugar
3 tablespoons curry powder
2 tablespoons cinnamon
1 ¼ cups cornstarch

Whisk the ingredients together.Pour half the sauce evenly over each pan of fruit.Bake at 350º for 1 hour.

*If the wholesale club size cans or jars are not available, use the following quantities and sizes:

10 (20 ounce) cans pineapple
8 (29 ounce) cans peaches
4 (29 ounce) cans pears
4 (16 ounce) jars maraschino cherries

**Two 15- x 12-inch disposable aluminum pans may be substituted for the two 13- x 18-inch pans.

Spinach Salad

15 bunches fresh spinach
6 (15 ounce) jars Marzetti’s Original Spinach Salad Dressing
3 dozen hardboiled eggs, chopped
5 pounds bacon, cooked and crumbled

Wash perfect spinach leaves in a large bowl of water.Drain leaves in a large colander.Discard imperfect leaves.Chill washed spinach in two gallon zip top bags until serving time.To serve, arrange chilled spinach leaves on salad plates.Warm salad dressing according to directions on jar.Allow guests to spoon chopped eggs, bacon, and dressing on their own salads.

Make Ahead Tips

7 days ahead Make and freeze the pastry and pastry cut-outs. Boil and peel the eggs. Refrigerate in an airtight container.
1 day ahead

Roast and chop the chicken.

Wash the fresh spinach.

Chop the eggs.

Early in the day

Make the pot pie filling; refrigerate until baking time.

2 hours ahead Prepare the curried fruit.
1 ½ hours ahead Bake the curried fruit.

Remove the pastry from the freezer; allow it to thaw for 10 minutes.

Arrange the pastry and the cut-outs on the pot pie.

1 hour ahead

Bake the pot pies.

45 minutes ahead

Cook and crumble the bacon.

Toss the salad.

5 minutes aheadWarm the dressing.