Chicken Upside Down Pie

Adapted from a recipe in the Casserole Cook Book, page 22.

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.

Print Recipe

Prep Time 30

Cook Time 15

Course Main Dish

Cuisine American

Servings servings

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.