Posted by Kathy on 10/29/2007, 5:35 am, in reply to "Re: CHICKEN POT PIE FOR 100" --Previous Message--
97.82.248.188
Thank you so much! This is exactlly what I needed.
: I found this pot pie recipe somewhere--sorry I
: can't give the person credit. It should give
: you some idea of the quantity even if you
: use a different recipe.
:
: Chicken and Biscuit Pot Pie Serves: 100
:
: Ingredients
: 6 qts all-purpose baking mix
: (4) 50 oz cans Campbell's Condensed Cream of
: Chicken or 98% Fat Free Cream of Chicken
: Soup
: (4) 50 oz cans Campbell's Condensed Cream of
: Mushroom or 98% Fat Free Cream of Mushroom
: Soup
: 2 Tbsp, 2 tsp thyme leaves, crushed
: 5 qts milk (2% fat)
: 4 tsp pepper
: 2-1/2 gals chicken, cooked, cubed
: 3 gals mixed vegetables, frozen
:
: Method
: Prepare baking mix according to package
: directions. In large sauce pot mix soups,
: milk, thyme and pepper. Heat to a boil,
: stirring occasionally. Add chicken and
: vegetables. Heat until internal temperature
: is 165 degrees F or higher for 15 seconds.
:
: In each of 8 baking pans (12" x 20 x
: 2") evenly divide chicken mixture.
: Using No. 4 sccop (1/4 cup) place 12 to 13
: biscuits evenly over each pan. Bake at 400
: degrees F. Bake until internal temperature
: is 140 degrees F or higher for 15 seconds
: and biscuits are golden, about 30 minutes.
: Hold at 140 degrees F or higher.
:
: Portion using 8 oz ladle (1 cup) and 1
: biscuit.
:
:
:
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