🫙 From the Spice Rack
chicken and biscuit pot pies
Chicken and Biscuit Pot Pies Serves 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) ...
maineasy
Ingredients8 items
Ingredients
- 6quarts all-purpose baking mix
- 4(50 ounce) cans campbell's condensed cream of
- 4(50 ounce) cans campbell's condensed cream of mushroom
- 2tablespoonplus 2 teaspoons thyme leaves, crushed
- 5quarts 2% fat milk
- 4teaspoonpepper
- 21/2 gallons chicken, cooked and cubed
- 3gallons frozen mixed vegetables
Directions
- 1
Chicken and Biscuit Pot Pies Serves 100
- 2
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) c
- 3
In large sauce pot mix soups, milk, thyme and pepper
- 4
Heat to a boil, stirring occasionally
- 5
Add chicken and vegetables
- 6
Heat until internal temperature is 165 degrees F or higher for 15 seconds
- 7
In each of 8 baking pans (12 x 20 x 2 inches) evenly divide chicken mixture
- 8
Using a 1/4 cup scoop, place 12 to 13 biscuits evenly over each pan