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Deep Dish Chicken Pie

Chef.at.Home's picture
Ingredients
  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
  Pepper 1 Dash
  Canned boned chicken 10 Ounce (Two 5 Ounce Cans)
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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Dish: 
Pie
Ingredient: 
Chicken

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