I have a big batch, section out and freeze recipe for biscuit chicken pot pie that could easily be soup. Just put in a pan with added water. For international, lb = pound.
Messy Chicken pot pie recipe. Makes 8 to 9 seven inch pies. A seven inch pie serves ~3.
-Ingrediants:
3 lb frozen vegies I used 2 lb of mixed vegetables and 1 lb peas and carrots mix,
2 lb frozen cooked cubed potatoes,
Cream of chicken soup lg family size can,
2 packages chicken gravy mix powder,
frozen biscuits 1 to 2 per serving (to taste).
Chicken meat & drippings. EITHER Meat from 4-5 pounds of chicken legs and thighs seasoned to taste, baked & 1/2 c of drippings with fat skimed off OR Meat from 4-5 pound rotisserie chicken & water added to jellied drippings in tray to make total of 1/2 cup OR 6 cans chicken meat (12.5 ounce per can) with a heaping tablespoon of chicken bouillon disolved in juice.
Debone cooked chicken and cut into bitesized pieces saveing drippings/jelly.
In extremely large bowl, sprinkle gravy mix over chicken meat & drippings.
Add all remaining ingrediants except biscuits to chicken mixture.
Combine thoroughly.
-Press filling mixture into disposable pan to rim OR ~1.5 inchs deep into your chosen pan(s). Do not mound mixture past sides of pan.
Excess filling can be frozen in pans covered or flattened in ziplock bags.
Bake at 400 deg F for 30 min (completely thawed 20 min, frozen 45 min to 1 hr depending on thickness). Check to ensure filling is hot thawed completely throughout.
EITHER Top with frozen biscuits and reduce oven temp to 350 deg F bake for 35 min (45 min if biscuits touch). Check bottoms of biscuits for doneness before serving.
OR Continue to bake pie until bubbly. Bake frozen biscuits on a tray using manuactures recomendations. Then top pie with cooked biscuits or serve alongside.
EDIT: if using one use disposable pans place on cookie sheet to bake
Messy Chicken pot pie recipe. Makes 8 to 9 seven inch pies. A seven inch pie serves ~3.
-Ingrediants:
3 lb frozen vegies I used 2 lb of mixed vegetables and 1 lb peas and carrots mix,
2 lb frozen cooked cubed potatoes,
Cream of chicken soup lg family size can,
2 packages chicken gravy mix powder,
frozen biscuits 1 to 2 per serving (to taste).
Chicken meat & drippings. EITHER Meat from 4-5 pounds of chicken legs and thighs seasoned to taste, baked & 1/2 c of drippings with fat skimed off OR Meat from 4-5 pound rotisserie chicken & water added to jellied drippings in tray to make total of 1/2 cup OR 6 cans chicken meat (12.5 ounce per can) with a heaping tablespoon of chicken bouillon disolved in juice.
Debone cooked chicken and cut into bitesized pieces saveing drippings/jelly.
In extremely large bowl, sprinkle gravy mix over chicken meat & drippings.
Add all remaining ingrediants except biscuits to chicken mixture.
Combine thoroughly.
-Press filling mixture into disposable pan to rim OR ~1.5 inchs deep into your chosen pan(s). Do not mound mixture past sides of pan.
Excess filling can be frozen in pans covered or flattened in ziplock bags.
Bake at 400 deg F for 30 min (completely thawed 20 min, frozen 45 min to 1 hr depending on thickness). Check to ensure filling is hot thawed completely throughout.
EITHER Top with frozen biscuits and reduce oven temp to 350 deg F bake for 35 min (45 min if biscuits touch). Check bottoms of biscuits for doneness before serving.
OR Continue to bake pie until bubbly. Bake frozen biscuits on a tray using manuactures recomendations. Then top pie with cooked biscuits or serve alongside.
EDIT: if using one use disposable pans place on cookie sheet to bake
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