When you need comfort food for a crowd, this classic chicken pot pie recipe is the one you need. The recipe includes a savory pot pie filling that you prepare in a stock pot and also offers the ease of using refrigerated pie crusts.
Makes 100 servings (serving size: 2/3 cup)
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4 (15-ounce) packages refrigerated piecrusts
Prep: 10 Minutes
Cook: 40 Minutes
Stand: 15 Minutes
Divide filling evenly among 4 (15- x 12-inch) disposable aluminum roasting pans. Top each pan with 2 round pie crusts. Cut slits in pie crusts.
Bake at 400° for 30 to 40 minutes or until golden. Let stand 15 minutes before serving.