Chicken Upside Down Pie Recipe

Summary

Preparation Time20 MinCooking Time15 Min
Ready In35 MinDifficulty LevelEasy
Health IndexAverageCuisine
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Canned chicken gravy10 3⁄4 Ounce (1 Can)
 Canned broiled sliced mushrooms3 Ounce (1 Can)
 Chopped pimiento2 Tablespoon
 Sliced stuffed olives2 Tablespoon
 Pepper1 Dash
 Canned boned chicken10 Ounce, diced to make 1 1/3 cups (2 Cans, 5 Ounce Each)
 Biscuit mix2 Cup (32 tbs)
 Sage1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1594 Calories from Fat 435

% Daily Value*

Total Fat 48 g73.9%

Saturated Fat 13.1 g65.7%

Trans Fat 0 g

Cholesterol 206.1 mg

Sodium 3326.4 mg138.6%

Total Carbohydrates 227 g75.8%

Dietary Fiber 14 g56.1%

Sugars 23.7 g

Protein 67 g133.5%

Vitamin A 22% Vitamin C 45.1%

Calcium 75.7% Iron 75.2%

*Based on a 2000 Calorie diet

Directions

Reserve 2/3 cup gravy.
Combine remaining gravy with next 4 ingredients in saucepan; stir in chicken.
Bring to boiling; turn into shallow 8- or 9-inch round baking dish.
Add sage to biscuit mix; prepare biscuit dough according to package directions, but using reserved gravy for the liquid.
Roll to fit baking dish; place over hot sauce.
Bake in very hot oven (450°) 15 minutes.
Run knife around edge to loosen.
Invert on high-sided plate (sauce will run down sides of biscuit, shortcake-style).
Trim with parsley.
Cut in wedges.
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