Deep Dish Chicken Pie Recipe
Ingredients
| 1 cup packaged biscuit mix | ||
| Dried sage | 1/2 Teaspoon, 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 | ||
| Pepper | 1 Dash | |
| 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.
Chef
