Recipe Yield:
Amount Item
1  gal Prepared White Sauce Instant Mix (#0701)
8  oz Chicken Bouillion Granules
8  lb Chunked Cooked Chicken
4  lb Frozen Peas and Carrots
  Puff Pastry
  1. Whisk chicken bouillon into prepared White Sauce.

  2. Fold chicken and vegetables.

  3. Bring to temperature, and hold at 145F.

  4. Prior to making pot pie mix, bake puff pastry and cut into 3" squares.

  5. Portion out the pot pie base and place a golden brown pastry square on each serving.