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Entree: Chicken and Biscuit Potpie-100

Source of Recipe

Food Service of America


List of Ingredients

6 qts all-purpose baking mix
(4) 50 oz cans Campbell's Condensed Cream of Chicken or 98% Fat Free Cream of Chicken Soup
(4) 50 oz cans Campbell's Condensed Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup
2 Tbsp, 2 tsp thyme leaves, crushed
5 qts milk (2% fat)
4 tsp pepper
2-1/2 gals chicken, cooked, cubed
3 gals mixed vegetables, frozen





Recipe

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 for 15 seconds.

In each of 8 baking pans (12" x 20 x 2") evenly divide chicken mixture. Using No. 4 sccop (1/4 cup) place 12 to 13 biscuits evenly over each pan. Bake at 400 degrees F. Bake until internal temperature is 140 degrees F or higher for 15 seconds and biscuits are golden, about 30 minutes. Hold at 140 degrees F or higher.

Portion using 8 oz ladle (1 cup) and 1 biscuit.

Yields: 100 servings ( 8 oz or 1 cup chicken mixture and 1 biscuit each).