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North Carolina State Vegetable Pot Pie
January 1, 2012
1 Min Read
YIELD: 60 SERVINGS
1¼ gallon, plus one cup water
¾ tsp. celery salt
½ of a #10 can of potatoes, diced, drained
10 lbs. 5-way mixed vegetables
½ of a #10 can of mushroom stems & piecesdrained
1½ tsp. thyme, whole
1½ tsp. rosemary, whole
¼ tsp. white ground pepper
½ lb. vegetable base
1 gallon water
1 lb. plus 1 oz. all-purpose flour
4 cobbler sheets
Place water in kettle, heat water to boiling. Add the next 7 ingredients. Cook until tender, approximately 15 minutes. Add vegetable base.
Mix 1 gallon of water and flour, stir until flour is dissolved.
Pour flour mixture into vegetables gradually, stirring constantly. Cook 5 more minutes. Place mixture into a hotel pan. Top with dough sheet. Bake at 350°F or until crust is golden brown.
Recipe: Lisa Eberhart, RD, CSSD, LDN, CDE, dietitian, University Dining, North Carolina State University
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