Chicken And Biscuit Pot Pies
Serves 100
6 quarts all-purpose baking mix
4 (50ounce) cans Campbell's Condensed Cream of Chicken or
98% Fat Free Cream of Chicken Soup
4 (51ounce) cans Campbell's Condensed Cream of Mushroom or
98% Fat Free Cream of Mushroom Soup 2 tablespoons plus
2 teaspoons thyme leaves, crushed 5 quarts 2% fat milk
4 teaspoons 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
for 15 seconds.
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 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.
Serve using a 1 cup ladle and 1 biscuit.
Yields 100 servings (8 ounces or 1 cup chicken mixture and 1
biscuit each)
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