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Deep Dish Chicken Pie Recipe
|Packaged biscuit mix||1 Cup (16 tbs)|
|Dried sage||1⁄2 Teaspoon, crushed|
|Canned chicken gravy||10 1⁄2 Ounce (1 Can)|
|Canned mushroom stems and pieces||4 Ounce, drained (1 Can)|
|Sliced pimiento stuffed green olives||2 Tablespoon|
|Canned boned chicken||10 Ounce (Two 5 Ounce Cans)|
Serving size: Complete recipe
Calories 1162 Calories from Fat 404
% Daily Value*
Total Fat 45 g69.4%
Saturated Fat 11.9 g59.4%
Trans Fat 0 g
Cholesterol 206 mg
Sodium 3319.3 mg138.3%
Total Carbohydrates 124 g41.5%
Dietary Fiber 8.2 g33%
Sugars 12.6 g
Protein 69 g137.7%
Vitamin A 3.1% Vitamin C 1.3%
Calcium 40.7% Iron 40%
*Based on a 2000 Calorie diet
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.