Deep Dish Chicken Pie Recipe
Ingredients
1 cup packaged biscuit mix
1/2 teaspoon dried sage, crushed
1 10 1/2-ounce can chicken gravy
1 4-ounce can mushroom stems and pieces, drained
2 tablespoons sliced plmiento stuffed green olives
Dash pepper
2 5-ounce cans boned chicken
Directions
In bowl combine biscuit mix and sage.
Prepare biscuit dough according to package directions for biscuits, except substitute 1/4 cup of the chicken gravy for the liquid.
Roll out on waxed paper to an 8-inch circle; set aside.
In saucepan combine remaining gravy with mushrooms, olives, and pepper; stir in chicken with its broth.
Bring to boiling; turn into an 8x1 1/2-inch round baking dish.
Invert dough onto hot sauce; remove paper.
Bake, uncovered, at 450° till topper is done, 12 to 15 minutes.
Prepare biscuit dough according to package directions for biscuits, except substitute 1/4 cup of the chicken gravy for the liquid.
Roll out on waxed paper to an 8-inch circle; set aside.
In saucepan combine remaining gravy with mushrooms, olives, and pepper; stir in chicken with its broth.
Bring to boiling; turn into an 8x1 1/2-inch round baking dish.
Invert dough onto hot sauce; remove paper.
Bake, uncovered, at 450° till topper is done, 12 to 15 minutes.
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