Print Recipe

Chicken and Biscuit Pot Pies



  • 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) 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


  1. Prepare baking mix according to package directions.
  2. 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.
  3. 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.
  4. 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.
  5. 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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