Chicken Upside Down Pie Recipe
Ingredients
| 1 10 3/4 -ounce can chicken gravy | ||
| Sliced mushrooms | 1 3 Ounce, broiled | |
| Pimiento | 2 Tablespoon, chopped | |
| 2 tablespoons sliced stuffed green olives | ||
| Pepper | 1 Dash | |
| Chicken | 2 5 Ounce, diced | |
| Biscuit mix | 2 Cup (16 tbs) | |
| Sage | 1 Teaspoon | |
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.
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.
Chef
