Chicken And Biscuit Pot Pies for 100
CDKitchen https://www.cdkitchen.com
Serves/Makes: 100 | Ready In: 1-2 hrs
Ingredients:
6 quarts all-purpose baking mix
4 cans (50 ounce size) condensed cream of chicken soup
4 cans (50 ounce size) condensed cream of mushroom soup
2 tablespoons thyme leaves, crushed, PLUS
2 teaspoons thyme leaves, crushed
5 quarts (2% fat) milk
4 teaspoons black pepper
2 1/2 gallons chicken, cooked and cubed
3 gallons frozen mixed vegetables
Directions:
Prepare baking mix according to package directions.
In a 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.
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 biscuits are golden, about 30 minutes. Hold at 140 degrees F or higher.
Serve using a 1 cup ladle and 1 biscuit.
Serving Size: 8 ounces or 1 cup chicken mixture and 1 biscuit each
Recipe Location: https://www.cdkitchen.com/recipes/recs/455/Chicken_And_Biscuit_Pot_Pies_f53912.shtml
Recipe ID: 17289
Nutrition:
per serving: 454 calories, 24g fat, 41g carbohydrates, 21g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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