BREAKFAST POT PIE

Made With:

Campbell’s® Classic Condensed Cream of Mushroom Soup

Campbells® Condensed Cream of Mushroom Soup

A smooth, rich soup made with mushrooms, cream and garlic.

View Product

Nutrition Facts

Serving Size

1 SERVING (1-1/2 CUP FILLING, 1 BISCUIT)

Amount Per Serving

Calories

% Daily Value

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Total Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A %

Vitamin C %

Calcium %

Iron %

Total Time

55 min.

Serving & Size

1 SERVING (1-1/2 CUP FILLING, 1 BISCUIT)

Yields

Nutrition Facts

Serving Size

1 SERVING (1-1/2 CUP FILLING, 1 BISCUIT)

Amount Per Serving

Calories

% Daily Value

Total Fat g

Saturated Fat g

Cholesterol mg

Sodium mg

Total Carbohydrate g

Dietary Fiber g

Protein g

Vitamin A %

Vitamin C %

Calcium %

Iron %

estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

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

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

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
vegetable oil		2 tbsp.
green and red bell pepper, diced	18 oz.	3 1/2 cups
Vidalia onion, diced	10 oz.	1 3/4 cups
deli honey ham, diced	2 lb.
cooked potato, diced	24 oz.	9 cups

1. In large sauté pan heat oil over medium-high heat; add peppers and onions and sauté 4-5 minutes or until tender/crisp.

2. Stir in ham and potatoes and continue to sauté 1 minute.

	Weight	Measure
Made With: Product Campbells® Condensed Cream of Mushroom Soup View Product
Campbells® Condensed Cream of Mushroom Soup, 50 oz can	50 oz.	1 cans
low fat (1%) milk		1/2 cups
Cheddar cheese, grated	8 oz.	2 cups
fresh parsley		1/4 cups
black pepper, as needed

3. Whisk in Mushroom Soup and milk and bring to a boil.

4. Stir in cheese and heat through.

5. Add parsley and pepper. CCP: Hold at 140° F. or higher for service.

	Weight	Measure
biscuit dough, piece(s), 3" (1-1/2 oz each)	18 oz.	12 pcs.

6. For each individual pot pie casserole:
Ladle 1 ½ cups pot pie mixture into individual 12-oz. oven-to-table dishes. Top each individual-serving dish with 1 uncooked biscuit.

For each half steam table pan: Portion 1 gallon, 2 cups of pot pie mixture. Spread evenly in pan. Top with 12 uncooked biscuits.

7. In a pre-heated 350º F. convection oven bake pot pie(s) 22-25 minutes or until bubbly and biscuit is golden brown.

8. To Serve: Serve pot pie immediately with fresh cut fruit.

RECIPES

Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

Nutrition Facts

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

estimate your profit

Ingredients & Instructions

Made With:

Product

Campbells® Condensed Cream of Mushroom Soup

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