Ingredients
| Onions or leeks(1 pound, 8 ounces) | 1.5 pounds |
| Carrots | 1 pound |
| Celery or celeriac | 1 pound |
| Oil, vegetable | ⅔ cup |
| Flour, enriched, all-purpose | 1½ cups |
| Broth, chicken, low-sodium | 1 gallon |
| Poultry seasoning | ¼ cup |
| Garlic powder | 2 tablespoons |
| Onion powder | 2 tablespoons |
| Chicken, frozen, diced | 6 pounds |
| Corn kernelsfresh or frozen | 2 cups |
| Green beansfresh or frozen | 2 cups |
| Peasfrozen | 2 cups |
| Flour, whole-wheat(1 pound, 12 ounces) | 1.75 pounds |
| Flour, enriched, alll-purpose(1 pound, 4 ounces) | 1.25 pounds |
| Sugar, granulated | 6 tablespoons |
| Baking powder | ¼ cup |
| Salt, kosher | 2 tablespoons |
| Butterunsalted, cold, cubed | 1 pound |
| Eggs | 4 large |
| Buttermilk | 3 quarts |
Instructions
- Preheat convection oven to 325° F or conventional oven to 350° F. Coat two 2-inch full hotel pans with cooking spray.
To make the stew:
- Trim and peel onion (or trim and clean leeks). Cut into 1⁄4-inch dice.
- Trim and peel carrots. Cut into 1⁄4-inch dice.
- Trim celery (or trim and peel celeriac). Cut into 1⁄4-inch dice.
- Heat oil in large stockpot over medium heat. Add the onions (or leeks), carrots and celery (or celeriac). Cook, covered, stirring occasionally, until the vegetables are starting to soften, 10 to 12 minutes.
- Sprinkle with 1½ cups all-purpose flour; stir to coat. Gradually stir in broth. Cook, stirring, until thickened, 10 to 15 minutes. Stir in poultry seasoning, garlic powder and onion powder. Stir in chicken, corn, green beans and peas. Divide between the prepared pans.
To make the biscuit topping:
- Using the whip attachment on a stand mixer, mix together whole-wheat fl our, 1 quart plus 1⁄2 cup all-purpose flour, sugar, baking powder and salt in a 5-gallon mixing bowl. Add butter and cut in until the size of small peas.
- Remove whip and replace with paddle. Add eggs and buttermilk. Blend until all dry ingredients are just incorporated. (Do not overmix.) Pour half of the batter over each pan and spread to smooth the top.
- Bake until the topping is golden brown and the gravy is bubbling at the sides of the pan, 1 to 1-1⁄4 hours. Cut each pan into 24 squares.
Recipe Notes
Recipe HACCP Process: #2
Same Day ServiceYield 48 servings
Serving Size: 1 cup