Classic Supreme Chicken Pot Pie. Taking on a production chef positions for a convenience food manufacturers took me out of the small restaurant test kitchens and into the mega federally inspected commissary size laboratories. At the Knotty Pine industrial kitchen I stood in the early morning in front of my gas fired Vulcan ovens filled with a roasting pan preheating to 350 degrees. On top of the flat top burner sat several 20 litre pressure cooker filled with whole chickens, some chicken stock, and seasonings all waiting to be pressure cooked to a fall off the bone...