Chicken and Stuffing Pie

Category	Main Dish
Classification	American
Added By	Phyllis Watson
Added On
Prep Time
Yield	6-8 servings
Source	Country Woman Cookbook #2
Comment	yum

Ingredients

Crust:
1 package (8 ounces) herb seasoning stuffing mix
3/4 cup chicken broth
1/2 cup butter, melted
1 beaten egg
Filling:
1 4 ounce can mushrooms, drained, reserve liquid
2 tablespoons flour
1/2 cup chopped onion
1 tablespoon butter
1 10-12 ounce jar or can chicken gravy mix
1 teaspoon Worchestershire sauce
1/2 teaspoon thyme
3 cups cubed, cooked chicken meat
1 cup fresh or frozen peas
2 tablespoons diced pimiento
1 tablespoon parsley flakes
4 ounces sliced Colby or American cheese

Directions

Mix crust ingredients in medium bowl; press into 10 inch greased pie plate. Set aside. Combine mushroom liquid with flour in small bowl; set aside. In saucepan on top of stove, saute mushrooms and onion in butter. Stir in all remaining ingredients except cheese. Heat thoroughly; turn into stuffing crust. Bake at 375 degrees for 20 minutes. Cut each cheese slice into strips; place in lattice design on pie. Bake 5 minutes more.
Yield 6-8 servings

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