Chicken And Stuffing Pie

Name: Chicken And Stuffing Pie
Ingredients: 1 package (8 ounces) herb seasoning stuffing mix; 3/4 cup chicken broth; 1/2 cup butter, melted; 1 large egg, beaten; 2 tablespoons all-purpose flour; 1 can (4 ounces) mushroom stems and pieces, drained and liquid reserved; 1/2 cup chopped onion; 1 tablespoon butter; 1 jar (12 ounces) chicken gravy; 1 teaspoon Worcestershire sauce; 1/2 teaspoon thyme; 3 cups cubed cooked chicken; 1 cup fresh or frozen peas; 2 tablespoons diced pimientos; 1 tablespoon dried parsley flakes; 4 ounces sliced Colby or American cheese

16 ingredients

3 steps

Ingredients

1 package (8 ounces) herb seasoning stuffing mix
3/4 cup chicken broth
1/2 cup butter, melted
1 large egg, beaten
2 tablespoons all-purpose flour
1 can (4 ounces) mushroom stems and pieces, drained and liquid reserved
1/2 cup chopped onion
1 tablespoon butter
1 jar (12 ounces) chicken gravy
1 teaspoon Worcestershire sauce
1/2 teaspoon thyme
3 cups cubed cooked chicken
1 cup fresh or frozen peas
2 tablespoons diced pimientos
1 tablespoon dried parsley flakes
4 ounces sliced Colby or American cheese

Directions

1

In a small bowl, combine crust ingredients; press into a greased 10-in. pie plate and set aside. In a small bowl, combine flour and mushroom liquid until smooth; set aside.
2

In a large saucepan, saute mushrooms and onion in butter. Stir in all remaining ingredients except cheese. Heat through; pour into stuffing crust.
3

Bake, uncovered, at 375° for 20 minutes. Cut cheese slices into strips; arrange in a lattice design on pie. Bake 5 minutes longer or until cheese is melted.