Here’s a good recipe (Julie’s recipe) if you ever need to feed a large group of people. One pan feeds around eight people, so multiply the ingredients by how many pans you think you need. We were serving families at the Ronald McDonald House so our team made 10 pans. We needed enough to feed around 75 people, so that gave us 80 adult-size servings. I’ll give you quantities for a single pan & you can multiply by however many pans you need. When making multiple pans, mix one pan at a time to ensure proper amount of ingredients in each pan..
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INGREDIENTS FOR POT PIE:
- 3 to 4 large chicken breasts, cooked & chopped
- 2 bags frozen mixed vegetables, thawed & thoroughly drained
- 2 cans of cream of celery soup
- 1 ½ cups chicken broth
- ½ t pepper
INGREDIENTS FOR CRUST:
- 1 1/3 cup self rising flour
- 1 1/3 cup buttermilk
- 1 1/3 cups melted butter
Mix pot pie ingredients & pour into 9 x13 pan. Mix crust ingredients thoroughly & drop on top of chicken mixture by spoonfuls. Gently spread to cover entire dish. Bake at 400 degrees for 45 minutes until the crust is golden brown. Let stand 10 minutes before serving. Serve with salad.
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.Add fruit and desserts for a complete meal. We bought two large Artisan Fresh Lemon Crunch Bundt Cakes (50 oz. each) and two large Artisan Fresh Chocolate Bundt Cakes at Sam’s Club, along with a large package of frozen strawberries for our desserts.
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Here’s a great meal with home cooked chicken pot pie, salad, strawberries, and delicious bakery cakes:
17 thoughts on “Cooking for a Crowd: Chicken Pot Pie Recipe”
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Your additions sound really good, Cindy! Thanks for the tip!
I’m trying this tonight! I added some rosemary, thyme, chopped onions and mushrooms to the mixture! 🙂
1 1/3 cups of butter? Ooooooo
May I add my prayers for you on the sudden death of your husband. My heart aches for your loss & pain.
Donna, thank you for your prayers! They mean so much.
How many servings in each pan? I hope I didn’t miss that.
Thanks!
Betsy, there are eight servings in each pan.