Chicken Upside Down Pie
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Round Baking Pan (8 or 9 inch)
Ingredients
- 1 can gravy, (10½ oz / 298 g) or 1¼ cups
- ⅔ cup canned mushrooms, or sautéed fresh mushrooms
- 2 tablespoons pimento, diced
- 2 tablespoons stuffed green olives, sliced
- black pepper, as desired
- 2 cans chicken, drained, diced, (5 oz / 142 g each)
- 2 cups biscuit mix, Shortcut
- 1 teaspoon rubbed sage
Instructions
- Reserve ⅔ cup of gravy. Preheat your oven to 230° C (450° F), get out a shallow 8 or 9 inch round baking pan, like a layer cake pan.
- In a saucepan on medium heat, add remaining gravy, mushrooms, pimento, olives, and season with pepper as desired. Stir to mix together.
- Stir in the chicken, bring to a boil.
- Pour mixture into the round baking pan.
- Mix the sage into the biscuit mix, prepare dough according to package instructions but use the ⅔ cup gravy for the liquid called for in the instructions.
- Roll dough out to the size of the baking pan and place on top of the hot mixture.
- Bake for 15 minutes or until golden brown.
- Run a knife around the edge. Place a deep plate, upside down on the baking pan, and carefully turn the baking pan and plate over and remove the pan.
- Slice, serve, and enjoy.
Notes
Not sure of the cost per serving as I believe canned chicken is only available in high end / Western markets. To make this Low cost per serving, use fresh mushrooms and fresh cooked chicken.
Variant: 1. Use fresh cooked chicken in place of the canned chicken, about 1 1/2 cups diced would work fine.
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