Jack's Docs

Skip to main content
Looking for help?
< All Topics
Print

Chicken Pot Pie Test Item

Updated

Quick Reference

PRODUCTSTORAGETHAWCOOK TIMEREHEATSERVE TEMPHOLD TIME
Chicken Pot PieFreezer 34°F-41°F (48 hrs) 60 min Microwave in 2-min intervals until 165°F165°F End of Day 2
BiscuitsDry StorageN/A10 min Oven 4 min @ 375°F120°FEOD

Q.A. Standard

Chicken Pot Pie filling should be hot, creamy, thick, and well mixed with evenly distributed chicken and vegetables. Filling should have no watery separation or dry appearance. Biscuits should be golden brown, soft and fluffy inside with a light crisp exterior, and should not be soggy or doughy.

TOOLS NEEDED

  • Stock pot with lid
  • 1/4 size, 4-inch-deep microwavable pan with lid
  • 13 ½” rubber spatula
  • 4 oz. ladle
  • 1/3 size, 6-inch-deep stainless-steel pan
  • Slotted lid
  • Yellow tongs
  • Dissolvable labels
  • Sharpie marker
  • Scissors
  • Thermometer
  • 5.3 oz black bowl with lid

HEALTH & SAFETY

  • WASH HANDS BEFORE STARTING WORK AND AFTER HANDLING ANYTHING NOT FOOD RELATED
  • GLOVES IF LEAVING WORKSTATION OR CHANGING TASKS, WASH HANDS & CHANGE GLOVES
  • COOK TEMP 155°F 17 SECONDS MINIMUM ITEM: Chicken Pot Pie
  • HOLD TEMP 135°F MINIMUM ALL COOKED FOODS
  • WASH, RINSE, SANITIZE ALL UTENSILS & SURFACES EVERY 4 HOURS
  • Use caution when carrying or draining hot water to prevent burns.
  • Chicken Pot Pie is a TCS food and must remain temperature controlled for safety.
  • Never stack bags while thawing.
  • Store thawing products away from raw meat products to prevent cross contamination.

CHICKEN POT PIE – ROTATING & THAWING

  • Chicken Pot Pie is deliver frozen.
  • Each case contains 2 bags.
  • Remove bags from case before thawing.
  • Do not thaw in the case.
  • Do not stack bags while thawing.
  • Place bags in single layer on sheet pan.
  • Thaw in walk-in cooler at 34°F-41°F for 48 hours.
  • Thawed products may be held in cooler for up to 2 days.
  • Label each bag with Pulled By, Ready by and Use By date/time.

COOKING CHICKEN POT PIE

  • Fill stock pot with 5 quarts of hot water for 1 bag.
  • Place unopened bag into stock pot.
  • Ensure bag is fully submerged.
  • Cook thawed product for 60 minutes.
  • Cook frozen product (emergency use only) for 1 hour 30 minutes.

REMOVING & TEMPING CHICKEN POT PIE

  • Always wear black safety gloves when handling hot product.
  • Carefully drain water using colander in prep sink.
  • Do not pierce bag when temping.
  • Chicken Pot Pie must reach 165°F for 17 seconds.
  • If below temp, continue cooking in 5-minute increments.

PREPARING FOR STEAMWELL

  • Cut open bag using scissors.
  • Pour filling into 1/3 size 6-inch-deep pan.
  • Use one bag per pan.
  • Use 4 oz. ladle to stir filling when needed.

HOLDING CHICKEN POT PIE – STEAMWELL

  • Hold product in steamwell during changeover and lunch/dinner.
  • Steamwell should maintain 150°F-160°F.
  • Stir filling every 15 minutes.
  • Filling should remain creamy and thick with no watery separation.
  • Cooked filling may be held for 2 days, including the day prepared and the following day. Example: Prepared May 21 at 2:00 PM – Discard May 22 at 2:00 PM.

REHEATING CHICKEN POT PIE

  • Pour filling into 1/4 size microwavable pan.
  • Fill only to first rim in amber pan.
  • Microwave 2 minutes and stir.
  • Microwave additional 2 minutes and stir.
  • Heat to 165°F for 17 seconds.
  • Continue heating in 30-second increments if needed.

COOLING & STORAGE

  • Cool product from 135°F to 70°F within 2 hours.
  • Cool from 70°F to 41°F within additional 4 hours.
  • Store in covered microwavable pan with lid in walk-in cooler.
  • Transfer expiration label to clean lid.
  • CLEAR LID

PREPARING CHICKEN POT PIE

  • Biscuits are baked fresh daily.
  • Biscuits may be held under heat for 30 minutes.
  • Use a 4 oz. ladle to portion filling into a 5.3 oz black bowl.
  • Cut biscuit in half using biscuit splitter.
  • Place one half biscuit on top of the filling.
  • Place clear lid securely on bowl.
  • BISCUIT HALF-TOP OR BOTTOM
  • CHICKEN POT PIE FILLING 4 OZ LADLE
  • BLACK BOWL

SERVING

  • Dine-In: Place bowl on serving tray with spoon and 2 napkins.
  • Dine-Out: Place bowl into 6 lb bag with spoon and 2 napkins.
  • Chicken Pot Pie Dinner Dine-In: Use 3-compartment plate with 2 regular sides and biscuit. Place chicken pot pie in 3-compartment plate beside the biscuit on serving tray.
  • Chicken Pot Pie Dinner Dine-Out: Use 3-compartment plate with 2 regular sides and biscuit. Place chicken pot pie in 3-compartment plate beside the biscuit. Place 3-compartment plate inside t-shirt bag with spoon and 2 napkins
Table of Contents