Deep Dish Chicken Pie

1 cup Bisquick baking mix
1/2 teaspoon crushed dried sage
10 ounces chicken gravy
4 ounces sliced mushrooms, drained
2 tablespoons sliced pimento stuffed green olives
1 dash pepper
2 cans boned chicken (5 oz size)

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 8xl/2-inch round baking dish. Invert dough onto hot sauce; remove paper.

Bake, uncovered, at 450ºF till topper is done, 12 to 15 minutes.

Serves 6.