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..
INGREDIENTS FOR ONE POT PIE. WHEN MAKING SEVERAL PANS, MULTIPLY BY HOW MANY PANS YOU NEED. HOWEVER, MIX ONE PAN AT A TIME TO ENSURE THE SAME AMOUNT OF INGREDIENTS IN EACH PAN:
- 3 to 4 large chicken breasts, cooked & chopped
- 2 16 ounce 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.
.* Reminder: When making multiple pans, mix one pan at a time to ensure proper amount of ingredients in each pan.
.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.
Here’s a great meal with home cooked chicken pot pie, salad, strawberries, and delicious bakery cakes:
What is the size of the bags of frozen vegetables? I only use canned mixed vegetables, so I need a better idea of size. Thanks!
Greetings! We’re using this recipe to feed the homeless next week but need to have an idea of the size of bags of frozen vegetables to use. Can someone help? Thanks so much! 🙂
Your recipe look wonderful. I need to make a casserole for 35 servings. I need to double the recipe and possibly make two pans of the recipe. Have you ever double your recipe?
The crust topping seems much thinner than your photo shows. Are the measurements correct at 1 1/3 cup of each ingredient?
Thank you for the recipe! I am going to try it for my family!
I not I this is monitored anymore but we are going to use this recipe to make dinner for the homeless men in our community. Has anyone tried to make these a day ahead then refrigerate and just bake the next day? Would you recommend changing anything?
I use this recipe at least 4 times a year for our American Legion Auxiliary dinner night. It works perfect every time.