Church Supper Pot Pies

The term "enough to feed a small army" doesn't normally apply to families eating at home, unless, of course, you were part of my family that had my mom and dad putting food on the table for eight children. But there are times when you do indeed need enough food to feed a small army.

My focus in this regard is at church, which is located in a university town and which each Sunday during the academic year hosts a community supper for students. It is a challenge for the volunteer organizers to create something that is filling, nutritious and meets the needs of vegetarians in the crowd.

The lasagna recipe, for example, which is designed to serve 50, comes with meat and meatless. There is a chicken pot pie for 50 and a vegetable-bean pot pie for 15.

Let's focus on the pot pies.

Chicken Pot Pie

Ingredients
5 packages frozen mixed vegetables
4 large cans cream of chicken soup
3 soup cans of milk
15 pounds chicken, cut in small pieces
2 pounds mushrooms, sliced
Salt, celery salt and pepper to taste
2 boxes Bisquick (10 cups)
3 1/2 cups milk

Directions
1) Cut chicken into small pieces
2) Put chicken in pot of water with salt, pepper and celery salt and boil for about 15 minutes
3) Saute mushrooms in 2 tablespoons of butter until tender
4) Divide all ingredients in half
5) Pour into two 12-by-18-by-2 inch pans
6) Put half of the vegetables on top of mushrooms in each pan
7) Cover each half with the chicken
8) Mix soup and milk together in a bowl and pour over chicken mixture
9) Prepare Bisquick topping by following directions on box, drop by spoonfuls on top of chicken mixture
10) Bake at 400 degrees for 30 minutes.

Vegetable Bean Pot Pie

Ingredients
1 1/2 packages frozen mixed vegetables
1 large can cream of mushroom soup
3/4 pounds mushrooms, sliced
2 one-pound cans kidney beans, rinsed
Salt and pepper to taste
1 soup can of milk

Directions
Follow directions as above, substituting the beans for the chicken. Top with Bisquick topping. Cook in 9-by-13 inch pan.