Chicken Upside Down Pie
|Canned chicken gravy||10 3⁄4 Ounce (1 Can)|
|Canned broiled sliced mushrooms||3 Ounce (1 Can)|
|Chopped pimiento||2 Tablespoon|
|Sliced stuffed olives||2 Tablespoon|
|Canned boned chicken||10 Ounce, diced to make 1 1/3 cups (2 Cans, 5 Ounce Each)|
|Biscuit mix||2 Cup (32 tbs)|
Reserve 2/3 cup gravy.
Combine remaining gravy with next 4 ingredients in saucepan; stir in chicken.
Bring to boiling; turn into shallow 8- or 9-inch round baking dish.
Add sage to biscuit mix; prepare biscuit dough according to package directions, but using reserved gravy for the liquid.
Roll to fit baking dish; place over hot sauce.
Bake in very hot oven (450°) 15 minutes.
Run knife around edge to loosen.
Invert on high-sided plate (sauce will run down sides of biscuit, shortcake-style).
Trim with parsley.
Cut in wedges.