Chicken And Biscuit Pot Pies for 100
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Serves/Makes: 100
Ready in: 1-2 hrs
- 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
- 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
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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