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Chicken Upside Down Pie Recipe
|Canned chicken gravy||10 3⁄4 Ounce (1 Can)|
|Canned broiled sliced mushrooms||3 Ounce (1 Can)|
|Chopped pimiento||2 Tablespoon|
|Sliced stuffed olives||2 Tablespoon|
|Canned boned chicken||10 Ounce, diced to make 1 1/3 cups (2 Cans, 5 Ounce Each)|
|Biscuit mix||2 Cup (32 tbs)|
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
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.