School Foodservice Turkey Pot Pie

Combine flour and salt. Mix in cold shortening until it is the size of small peas.

Add cold water and mix just until the dry ingredients are moist. Cover and refrigerate for several hours to chill thoroughly.

Divide cooked and diced turkey (3 pounds, 3-ounces each) into four steam table pans (12" x 20" x 2-1/2").

Stir in thawed vegetables (1 pound, 14-ounces per pan). Mix turkey and vegetables together.

Melt margarine over medium heat and add celery and onions. Cook until just tender, about 8 to 10 minutes.

Blend in flour, stirring constantly to make a golden brown roux, about 6 to 8 minutes.

Slowly add stock and stir until slightly thickened, about 10-15 minutes. Add tarragon, pepper and seasoning. (Gravy will thicken during baking and standing.)

Pour about 2-1/4 quarts of gravy mixture over turkey and vegetables in each pan. Stir well to combine.

Divide chilled pastry into four pieces (1 pound, 13-ounces).

On a lightly floured surface, roll each pastry section into a 12" x 20" rectangle.

Place pastry on top of each steam table pan and tuck in the edges.

Gently brush egg mixture over the surface of each pastry rectangle.

Bake in a preheated 450 degree F conventional/thermal oven for 30 to 35 minutes OR a 400 degree F convection oven for 20-25 minutes or until the internal temperature reaches 160 degrees F and the crust is golden brown.

Hold for 30 minutes at 180-190 degrees F to allow the mixture to thicken. Cut each pan 5x5 (25 portions per pan).