BREAKFAST POT PIE

Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

View Product
Nutrition Facts
Serving Size
1 SERVING (1-1/2 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 475
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 6.7g
34%
Cholesterol 36mg
12%
Sodium 1980mg
83%
Total Carbohydrate 48.8g
16%
Dietary Fiber 2.2g
9%
Protein 23.8g
48%
Vitamin A 27%
Vitamin C 36%
Calcium 15%
Iron 12%
Total Time

55 min.

Serving & Size

1 SERVING (1-1/2 CUP FILLING, 1 BISCUIT)

Yields

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1-1/2 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 475
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 6.7g
34%
Cholesterol 36mg
12%
Sodium 1980mg
83%
Total Carbohydrate 48.8g
16%
Dietary Fiber 2.2g
9%
Protein 23.8g
48%
Vitamin A 27%
Vitamin C 36%
Calcium 15%
Iron 12%

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
green and red bell pepper, diced 18 oz. 3 1/2  cups
Vidalia onion, diced 10 oz. 1 3/4  cups
deli honey ham, diced 2 lb.
cooked potato, diced 24 oz. cups
1. In large sauté pan heat oil over medium-high heat; add peppers and onions and sauté 4-5 minutes or until tender/crisp.

2. Stir in ham and potatoes and continue to sauté 1 minute.
Made With:

Soups

Campbells® Condensed Cream of Mushroom Soup

View Product
Weight Measure
Campbells® Condensed Cream of Mushroom Soup, 50 oz can 50 oz. cans
low fat (1%) milk 0 1/2  cups
Cheddar cheese, grated 8 oz. cups
fresh parsley 0 1/4  cups
black pepper, as needed
3. Whisk in Mushroom Soup and milk and bring to a boil.

4. Stir in cheese and heat through.

5. Add parsley and pepper. CCP: Hold at 140° F. or higher for service.
Weight Measure
biscuit dough, piece(s), 3" (1-1/2 oz each) 18 oz. 12  pcs.
6. For each individual pot pie casserole:
Ladle 1 ½ cups pot pie mixture into individual 12-oz. oven-to-table dishes. Top each individual-serving dish with 1 uncooked biscuit.

For each half steam table pan: Portion 1 gallon, 2 cups of pot pie mixture. Spread evenly in pan. Top with 12 uncooked biscuits.

7. In a pre-heated 350º F. convection oven bake pot pie(s) 22-25 minutes or until bubbly and biscuit is golden brown.

8. To Serve: Serve pot pie immediately with fresh cut fruit.
Newsletter

©2020 CSC Brands LP, All Rights Reserved.