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Cook Talk

Expanding the Impossible Chicken Pot Pie for 100
Wondering if you have a recipe for the impossible chicken pot pie for 100> I need to use up large bags of mixed frozen veggies which I plan to substitute for the peas and carrots. I think they are the same except for corn.
Yes they are similar, and you could always add some frozen corn.

This is a classic Bisquick recipe, has been around forever.

This recipe makes a 9x13 dish, which serves 10.

3 cups cooked chicken meat (which is about 3 pounds whole chicken)
16 oz. pkg. frozen vegetables
1 cup milk
1 can cream of chicken soup (you can sub 1 1/2 cups thick cream sauce made with 6 tablespoons of flour, 4 tablespoons of butter and 1 1/2 cups of mixed milk and chicken broth, seasoned to taste.)
I like to add a little thyme, parsley, poultry seasoning...

1 cup milk
1 cup Bisquick mix
1/2 cup (1 stick) butter, melted

Poach the chicken. Tear into bite size pieces. Place chicken in a sprayed or buttered 9 inch x 13 inch casserole dish.
Thaw the veggies in the refrigerator the night before or rinse frozen vegetables with hot water and drain. Pour over chicken.
In a small bowl, combine milk, and cream of chicken soup or cream sauce and milk. Pour over vegetables.
Combine milk, Bisquick mix and butter. Pour slowly over top of casserole. Bake at 350°F for 1 hour.

Serves 10.

I am making chicken pot pie for 125, and this is what I came up with. I will have: 8 whole chickens (40 lbs) that I will boil and de-bone
6 or 7 32 oz frozen bags mixed veggies
6 26 oz cans cream of chicken
6 26 oz cans cream of mushroom
12.5 Cups milk
125 Grands Biscuits

My questions:
1. Are Grands biscuits OK? And do I use one whole biscuit for each serving, or do I need to cut them in half?

2. Would it be better to use #10 cans of VegAll instead of the bags of frozen veggies? If so, how many cans? I haven't checked the price difference yet.

I will be using shallow industrial pans (20 X 12 X 2). How many pans should this take?

Thank you so much!

This looks about right, and you definitely want 1 biscuit per person for the topping, and I would add 1 each for the side bread. Frozen veggies are much better than canned for this dish.

5-6 pans. You might want to add some extra chicken broth to get the right texture and volume of gravy.

I made chicken pot pie for 200 not too long ago and I used puff pastry as the crust (on the top and the bottom) - it worked GREAT and I got a lot of compliments on the dish. I made it in 12 x 20 foil steam table pans.
Ellen do you have a recipe to feed 100 people the old Pennsylvania Dutch pot pie that you roll your dough out and makes the chicken pot pie thank you
Ellen do you have a recipe to feed 100 people the old Pennsylvania Dutch pot pie that you roll your dough out and makes the chicken pot pie thank you
The PD chicken pot pie I am familiar with is actually a chicken stew with rolled dumplings cooked in the broth, Is this what you are looking for? If yes, read the dumpling section of this recipe:

and write back.

Hey Ellen, I saw a reply from a gal named Deb. She had make chicken pot pie for 200 w puff pastry. I want to do individual pot pies for 150 people. In the pot pie I want to put chicken, frozen baby sweet peas, potatoes, carrots. I really don’t want to use any frozen veggies except for the peas. I would like to cover each w puff pastry. I think I can find aluminum foil cups w straight sides. Here are my questions. To serve this amt of pot pie, I need to know the amounts of each ingredient or some sort of recipe to go by. Also, isn’t puff pastry very expensive to do this for 150?
Hey Ellen, Penny again. In my post I forgot to tell you, I want to use the delicious chicken broth in the sauce part of the pot pie mixture. I will be stewing chickens & leg quarters to get my meat, so why not use the strained broth instead of all that canned soup? I just need to know quantities to get a recipe going for such a large crowd. Thank you for any help you may be able to give.
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