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Ingredients
- 2 cups
- 2 lbs Peeled and Sliced Spanish Onions
- 2 lbs Rough Chopped Celery
- 2 lbs Peeled and Sliced Carrots
- 3 cups All-purpose Flour
- 1/2 cup Chopped Fresh Sage
- 1/2 cup Dry Thyme
- 3 gallons Chicken Stock
- 3 lbs Peeled Whole Potatos (cooked)
- 3 lbs Pulled Chicken
- 1/2 cup Parsley
- 11 lbs Frozen Peas
- 1 gallon Cornbread Mixture
Directions
- Preheat oven to 350 F.
- Melt butter in tilt grill annd cookk chopped onions 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 potatos and simmer until tender.
- Stir in chicken, parsley, and peas ( Add peas right before you are ready to pan-up mixture).
- Pour mixture into a 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 388g | |
| Recipe makes 50 servings | |
| Calories 151 | |
| Calories from Fat 7 | 5% |
| Total Fat 0.85g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 480mg | 20% |
| Potassium 514mg | 15% |
| Total Carbs 27.4g | 7% |
| Dietary Fiber 7.1g | 24% |
| Sugars 6.65g | 4% |
| Protein 9.09g | 15% |
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