Deep-Dish Chicken Pie

• 1 c. biscuit mix
• 1/2 tsp. dried sage
• 1 (10 1/2 oz.) can chicken gravy
• 1 (4 oz.) can mushroom stems and pieces, drained
• 2 Tbsp. sliced pimiento-stuffed green olives
• dash of pepper
• 2 (5 oz.) cans boned chicken

1. In bowl, combine biscuit mix and sage.
2. Prepare biscuit dough according to package directions for biscuits except substitute 1/4 cup of the chicken gravy for the liquid.
3. Roll out on waxed paper to an 8-inch circle.
4. Set aside.
5. In saucepan, combine remaining gravy with mushrooms, olives and pepper.
6. Stir in chicken with its broth.
7. Bring to boil; turn into an 8 x 1 1/2-inch round baking dish.
8. Invert dough onto hot sauce; remove paper.
9. Bake, uncovered, at 450u0b0 until done, 12 to 15 minutes.
10. Serves 6.

biscuit mix, sage, chicken gravy, mushroom stems, green olives, pepper, chicken

Taken from www.cookbooks.com/Recipe-Details.aspx?id=448919 (may not work)