2 gallons pot pie filling (Simply make your favorite filling)
½ pound fresh bread crumbs
¼ cup melted butter
1 cup fresh parmesan
Instructions
Measure 1 gallon of hot, not boiling, chicken stock with the SupHerb Farms® Lemongrass Puree into a large bowl.
Add entire pouch of potatoes all at once, using a wire whip to distribute evenly and wet all potatoes. Let stand 1 minute until the potatoes are fully hydrated.
Once the potatoes are refreshed, build your pot pie.
Lightly spray hotel pans and pour the filling half way up the pan. Using a piping bag pipe the mash potatoes on top of the filling.
Combine the bread crumbs, butter, and parmesan and sprinkle on the top of the potatoes and bake at 375 degrees F for about 30 minutes. The pot pie should be golden brown and internal temp should be above 165 degrees F.