THANKSGIVING TURKEY POT PIE WITH HERB 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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Product

Swanson® Chicken Broth

Bring all the comfort and flavor of the holiday season to your menu.  Campbell's® Condensed Cream of Potato Soup and Swanson® Chicken Broth combine with all the traditional flavors of the Thanksgiving dinner to make a savory pot pie topped with an herbed biscuit topping. 

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Product

Swanson® Chicken Broth

Bring all the comfort and flavor of the holiday season to your menu.  Campbell's® Condensed Cream of Potato Soup and Swanson® Chicken Broth combine with all the traditional flavors of the Thanksgiving dinner to make a savory pot pie topped with an herbed biscuit topping. 

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Tip

1. 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.

**Note: For individual pot pies top 1 1/4 cup filling with 1 un-baked biscuit and bake as directed.
 

Nutrition Facts
Serving Size
1 SERVING, 1-1/4 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 561
% Daily Value
Total Fat 19.8g
30%
Saturated Fat 6.3g
32%
Cholesterol 59mg
20%
Sodium 2001mg
83%
Total Carbohydrate 71.7g
24%
Dietary Fiber 5.3g
21%
Protein 24.8g
50%
Vitamin A 85%
Vitamin C 12%
Calcium 17%
Iron 27%
Total Time

50 min.

Serving & Size

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

Yields

Bring all the comfort and flavor of the holiday season to your menu.  Campbell's® Condensed Cream of Potato Soup and Swanson® Chicken Broth combine with all the traditional flavors of the Thanksgiving dinner to make a savory pot pie topped with an herbed biscuit topping. 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING, 1-1/4 CUP FILLING, 1 BISCUIT)
Amount Per Serving
Calories 561
% Daily Value
Total Fat 19.8g
30%
Saturated Fat 6.3g
32%
Cholesterol 59mg
20%
Sodium 2001mg
83%
Total Carbohydrate 71.7g
24%
Dietary Fiber 5.3g
21%
Protein 24.8g
50%
Vitamin A 85%
Vitamin C 12%
Calcium 17%
Iron 27%

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

Made With:

Product

Campbells® Condensed Cream of Potato Soup

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Weight Measure
Campbells® Condensed Cream of Potato Soup, 50 oz ea 50 oz. cans
Made With:

Soups

Swanson® Chicken Broth

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Swanson® Chicken Broth cups
cooked turkey, diced 24 oz.
bulk ground pork sausage, cooked(hot) 1 lb.
frozen peas and carrots, defrosted 24 oz.
sweetened dried cranberries cups
fresh sage leaves, chiffonade 0 1/4  cups
poultry seasoning tsp.
1. In a large pan or stock pot over medium heat, combine soup, broth, diced turkey, sausage, peas and carrots, cranberries and the seasonings. Bring to a simmer and cook 10 to 15 minutes, stirring occasionally.

2. Transfer mixture (10 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.
Weight Measure
biscuit baking mix 40 oz.
Made With:

Product

Swanson® Chicken Broth

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Swanson® Chicken Broth 2 1/2  cups
fresh parsley, chopped 0 1/2  cups
fresh sage leaves, julienned 0 1/4  cups
To Make Biscuits
1. Add broth to mixing bowl equipped with a paddle attachment. Add biscuit mix, parsley and sage; 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 individual round or rectangular pieces to cover the top of the individual casserole dish of pot pie filling or cut into 3 inch round biscuits to bake separately yielding 24 biscuits.
3. Bake in 450°F. conventional or 400° F. convection oven for 12-15 minutes or until golden.

For Each Serving:
Scoop 1-1/4 cup filling with one biscuit onto plate.
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