Chicken And Biscuit Pot Pies for 100
recipe at a glance
5 stars - 2 reviews
ready in: 30-60 minutes
serves/makes: 100recipe id: 17289cook method: oven, stovetop
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"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 black 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.
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
454 calories, 24 grams fat, 41 grams carbohydrates, 21 grams protein per serving
ratings & reviews
|Feb 21, 2013 amy
I am interested in serving this for a ladies church group. Will it be thick enough for a plate or did you use a bowl? Any special tips before I dig in to making this?
Dec 8, 2008 DK
I have made this dish for 25, 50 and 100 people for different church functions. If I don't make it people always ask me "why not"?It is outstanding! I would recommend this hearty dinner to anyone.