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    Peggy
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    Chicken and Biscuit Pot Pies for 100

    6 quarts all-purpose baking mix
    4 (50 ounce) cans Campbell’s Condensed Cream of
    Chicken or 98% Fat Free Cream of Chicken Soup
    4 (50 ounce) cans Campbell’s Condensed Cream of Mushroom
    or 98% Fat Free Cream of Mushroom Soup
    2 tablespoons plus 2 teaspoons thyme leaves, crushed
    5 quarts 2% fat milk
    4 teaspoons pepper
    2 1/2 gallons chicken, cooked and cubed
    3 gallons frozen mixed vegetables

    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 inches) evenly divide chicken mixture. Using a 1/4 cup scoop, 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.

    Serve using a 1 cup ladle and 1 biscuit.

    Yields 100 servings (8 ounces or 1 cup chicken mixture and 1 biscuit each).

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