Chicken Pot Pie(100 Servings) - cooking recipe

Ingredients

45 lb. chicken (approximately 15 3-lb. fowl)*
1 lb. (3/4 qt.) celery, chopped
5 oz. (1 c.) onions, chopped
5 lb. (1 1/4 gal.) carrots, chopped
7 1/2 lb. (3/4 gal.) peas (frozen), defrosted
2 1/2 lb. (5 3/4 c.) chicken fat
1 1/2 lb. (1 1/2 qt.) flour, sifted
2 1/2 gal. chicken stock
3 oz. (5 Tbsp.) salt
2 tsp. pepper

Preparation

*Canned chicken may be used.