SEAFOOD POT PIE WITH BISCUIT TOPPING

Made With:

Soups

Campbells® Condensed Cream of Potato Soup

A creamy soup made with hearty chunks of potatoes and onions with a rich, buttery finish.

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Nutrition Facts
Serving Size
1 SERVING, 1-1/4 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 507
% Daily Value
Total Fat 16.8g
26%
Saturated Fat 6.7g
34%
Cholesterol 88mg
29%
Sodium 1787mg
74%
Total Carbohydrate 63.2g
21%
Dietary Fiber 3.6g
14%
Protein 23.1g
46%
Vitamin A 16%
Vitamin C 17%
Calcium 30%
Iron 23%
Total Time

55 min.

Serving & Size

1 SERVING, 1-1/4 CUP FILLING, 1 BISCUIT)

Yields

Add Campbell's Cream of Potato soup to add richness to your seafood pot pie.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING, 1-1/4 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 507
% Daily Value
Total Fat 16.8g
26%
Saturated Fat 6.7g
34%
Cholesterol 88mg
29%
Sodium 1787mg
74%
Total Carbohydrate 63.2g
21%
Dietary Fiber 3.6g
14%
Protein 23.1g
46%
Vitamin A 16%
Vitamin C 17%
Calcium 30%
Iron 23%

estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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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
unsalted butter tbsp.
Vidalia onion, diced 20 oz.
celery, diced 18 oz.
garlic, peeled, minced tbsp.
dried thyme tsp.
dried tarragon leaves tsp.
bay leaf, individual leaf(ves) ea.
dry sherry 0 1/2  cups
tomato paste 0 1/4  cups
1. In large pan or stock pot, heat butter over medium-high heat; add onion and sauté 3 minutes. Stir in celery and garlic and continue to cook 3 minutes, stirring often.

2. Add herbs and bay leaves and sauté 1 minute.

3. Pour in sherry and heat to a boil; add tomato paste to the pan and mix until smooth. Bring to a simmer.
Made With:

Soups

Campbells® Condensed Cream of Potato Soup

View Product
Weight Measure
Campbells® Condensed Cream of Potato Soup, 50 oz ea 50 oz. cans
milk 3 1/2  cups
4. Stir in Soup and milk and bring to a simmer, stirring often, until smooth.
Weight Measure
cod, raw, cut into 1-inch pieces 1 lb.
shrimp, peeled, deveined, tails off 8 oz.
scallop 12 oz.
clams, shelled, with juices 6 oz.
fresh parsley, minced 0 1/2  cups
chives, sliced 0 1/2  cups
5. Add fish and shellfish and bring to a simmer. Cook seafood 6-8 minutes. Stir in parsley and chives. Remove bay leaves.

6. Transfer mixture (9 1/2 lb.) to each lightly greased full-size, 2-in. hotel pan. Or portion 1 1/4 cups pot pie mixture into each 16-oz. oven-proof casserole dishes.*

CCP: Hold at 140° F. or higher for service or until ready to top with topping and bake individual servings. Hold until ready to top with topping and baking to serve.
Weight Measure
biscuit baking mix 40 oz.
buttermilk 2 3/4  cups
frozen liquid egg, thawed 0 1/2  cups
water tbsp.
sea salt, as needed
To Make Biscuits:
1. Add buttermilk to mixing bowl equipped with a paddle attachment. Add biscuit mix 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 sheetpan. With pastry cutter cut dough into 3 inch round pieces yielding 24 biscuits.
3. Combine eggs and water and mix well. Brush tops of biscuits with egg wash. Sprinkle biscuits lightly with sea salt. Bake in 450°F. conventional or 400° F. convection oven 12-15 minutes or until golden.
4. Cool slightly and serve one biscuit per 1 1/4 cups pot pie mixture.
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