Main Dish For School

Chicken Pot Pie Potato

  • Ready Time: 80min
    No Reviews
  • Prep Time: 20min
    Cook Time: 60min
  • Potato Type: Russet
  • Serves: 100
    Prep Method: BakedRoasted
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Recipe by: Norwood Elementary - Erica McMahan

Norwood Elementary created this dish in our "Potato Playoff " challenge and she wanted to make sure that everything she used was available in a school cafeteria. She only used what she had...The students and staff loved it!


  • 100 whole russet potatoes
  • 5 lbs Country/Midwest vegetable blend, frozen (carrots, corn, green beans)
  • 8 lb chicken, diced, cooked, frozen
  • 1 bag poultry gravy (3 lb)
  • 3 lb mozzarella cheese, shredded
  • 1 cup of butter
  • Salt and pepper to taste

Prep Time: 20min | Cook Time: 60min

  1. Wash potatoes in water. Put them on a perforated sheet pan. Spray lightly with oil and lightly season. Bake potatoes at 400* for 45-50 minutes, until fork-tender.
  2. Cook vegetable mix and diced chicken in brazing pan together. Add 1 stick of butter, salt and pepper to taste. Cook according to the vegetable mix instructions.
  3. Make gravy and mix into vegetable/chicken mix when vegetables are done cooking.
  4. When potatoes are baked, scoop out top of potato, spoon in pot pie mix
  5. Sprinkle 1/2 oz of mozzarella cheese on top

Keep the potato tops that were scooped out and use for mashed potatoes the next day.

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