Chicken And Biscuit Pot Pies for 100 Recipe

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Ready in: 30-60 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 100

Ingredients:
6 quarts all-purpose baking mix
4 (50 ounce) cans Condensed Cream of Chicken Soup
4 (50 ounce) cans Condensed Cream of Mushroom Soup
2 tablespoons thyme leaves, crushed PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
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

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Directions:

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.

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

This recipe from CDKitchen for Chicken And Biscuit Pot Pies for 100 serves/makes 100

Recipe ID: 17289

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