Pot Pie Filling

Name: Pot Pie Filling
Ingredients: 3 cups butter or margarine; 2 large onions, chopped; 6 celery ribs, chopped; 3 cups all-purpose flour; 2 (49-ounce) cans chicken broth; 5 cups milk; 16 cups chopped cooked chicken (about 8 roasted whole chickens); 3 1/2 cups sliced carrots, cooked (about 1 pound); 3 1/2 cups frozen green peas, thawed; 1 to 2 tablespoons salt; 1 tablespoon pepper; 1 1/2 teaspoons poultry seasoning; 2 teaspoons hot sauce

13 ingredients

2 steps

Ingredients

3 cups butter or margarine
2 large onions, chopped
6 celery ribs, chopped
3 cups all-purpose flour
2 (49-ounce) cans chicken broth
5 cups milk
16 cups chopped cooked chicken (about 8 roasted whole chickens)
3 1/2 cups sliced carrots, cooked (about 1 pound)
3 1/2 cups frozen green peas, thawed
1 to 2 tablespoons salt
1 tablespoon pepper
1 1/2 teaspoons poultry seasoning
2 teaspoons hot sauce

Directions

1

Melt butter in a 4- to 6-gallon stockpot over medium heat; add onions and celery, and saute until tender.
2

Add flour, stirring until blended; cook, stirring constantly, 2 minutes. Stir in broth and milk, stirring constantly. Bring to a boil, stirring constantly, and cook 2 minutes. Stir in chicken, sliced carrots, and remaining ingredients.