ITALIAN PARMESAN POT PIE WITH HERB BISCUIT TOPPING

ITALIAN PARMESAN POT PIE WITH HERB BISCUIT TOPPING

Nutrition Facts

Serving Size
16 SERVINGS
Amount Per Serving
Calories 707
% Daily Value
Total Fat 34.1g
52%
Saturated Fat 12.7g
64%
Cholesterol 80mg
27%
Sodium 1867mg
78%
Total Carbohydrate 69.7g
23%
Dietary Fiber 4g
16%
Protein 29.5g
59%
Vitamin A 156%
Vitamin C 54%
Calcium 40%
Iron 27%
Total Time
Serving & Size

16 SERVINGS

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Not your ordinary pot pie!  Campbell's® Condensed Tomato Soup and Swanson® Beef Broth combine with ground beef, pork sausage, onion, peppers garlic, Mozzarella and Parmesan cheese to bring Italian flare to any menu.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Instructions
To Make Biscuits:
1. Add buttermilk to mixing bowl equipped with a paddle attachment. Add biscuit mix, Italian seasoning and mix for 30-60 seconds until combined. Transfer dough to a well greased half sheet pan.

2. With lightly floured hands press dough evenly onto sheet pan. With pastry cutter cut dough into 3 inch round biscuits yielding 24 biscuits.

3. Bake in 450°F. conventional or 400° F. convection oven for 12-15 minutes or until golden.
Note: For individual pot pies top 1 1/4 cup filling with 1 un-baked biscuit and bake as directed.
For a cafeteria line or buffet, biscuits may be baked off separately and placed on top of a heated portion of pot pie filling as it is served.
1. In large pan or stock pot cook ground beef and pork sausage until completely browned. Drain well, reserve meat.
 
2. To sauté vegetables, remove all fat from pot and discard.
  • Add olive oil and onion and sauté over medium-high heat until golden brown.
  • Stir in garlic and continue cooking 2 minutes.
  • Add carrots and cook 5 minutes.
  • Stir in peppers and continue to cook 3 minutes, stirring often.
3. Pour in soup and broth and bring to a simmer, stirring often. Cook 5 minutes.

4. Add basil and parsley and remove from heat. Transfer mixture (10 lb.) to each lightly greased full-size, 2-in. hotel pan.

5. In bowl mix cheeses and sprinkle evenly over top of pot pie mixture.

6. Top with 16 unbaked herb biscuits, evenly spaced over top of pot pie or portion 1 ¼ cup mixture into each 16-oz. individual casserole dishes and bake in 450°F. conventional or 400° F. convection oven 15-18 minutes or until golden brown and bubbly.

7.  To serve, portion 1-1/2 cups (3- #8 scoops) mixture with one biscuit on plate.
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