Whether you're going all-out and making the full chicken and biscuit pot pie recipe or scaling it down to feed a crowd of 10 or 20, you're going to have many happy people on your hands either way.
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 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
jmstwn1607
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reviews & comments
It was just ok. Not oh this is so yummy.
December 8, 2008
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.