Boatyard Chicken Pot Pie | Idaho Potato Commission

Ingredients

• 5 pounds chicken breast, chopped, approximately ¾ in chunks
• 1 cup onion, diced
• 1 cup celery, diced
• 6 quarts button mushroom, quartered
• 1½ pounds pearl onion
• 2 cups baby carrots
• 2 cups sweet peas
• 1½ gallons chicken stock
• ⅛ cup sage
• salt and pepper to taste
• roux to thicken
• 6½ pounds Idaho® potatoes, peeled, medium dice
• 1 cup heavy cream
• ⅓ pounds butter
• ⅔ cups sour cream
• 4 quarts Idaho® potatoes, mashed
• 4 quarts panko crumbs
• 3 cups Parmesan-Reggiano cheese
• 1½ cups egg yolks