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Heat oven to 375F. Combine all filling ingredients in ungreased glass 8-inch square baking pan. Set aside. Combine flour, 1 tablespoon chopped fresh sage leaves, baking powder, salt and baking soda in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn dough onto lightly floured surface; knead 1 minute or until smooth. Roll out dough to 1-inch thick circle. Cut into biscuits with 1-inch floured biscuit cutter. Place biscuits on top of chicken mixture. Cover; bake 30 minutes. Uncover; continue baking 25-30 minutes or until biscuits are golden brown and filling is bubbly. *Substitute 1 1/2 cups (8 ounces) frozen peas.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Graduated round cutters — biscuits, donuts, scones, cookies
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Assorted shapes for cookies, biscuits, pastry cutout