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