Deep Dish Chicken Pie
|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)|
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.