Recipe - Chicken And Stuffing Pie

CRUST
8 ounce Pkg herbed stuffing mix
Three fourths cup Chicken broth
One half cup Butter or margarine melted

FILLING
4 ounce Can mushrooms, drained and
liquid reserved
2 tablespoon Flour
One half cup Chopped onion
1 tablespoon Margarine
10 ounce Jar chicken gravy
1 teaspoon Worchestershire sauce
One half teaspoon Thyme
2 tablespoon Diced pimento
1 tablespoon Parsley flakes
3 cup Cooked chicken, cubed
1 cup Fresh or frozen peas
1 cup Thinly cut or sliced up celery
4 ounce Sliced colby or
american cheese

Mix crust ingredients well in medium bowl; press into greased 12 inch pie
pan. Set aside. Combine mushroom liquid with flour and set aside.

In a saucepan on top of stove, saute mushrooms and onions in butter or
margarine. Stir in all remaining ingredients, including mushroom
liquid/flour mixture, and except the cheese. Heat thoroughly.

Turn into crust and bake at 375 for 20 minutes.

Cut each slice of cheese into strips. Place on top of pie in lattice
fashion and bake 5 more minutes.

Posted By C585HUC@semovm.semo.edu ("G. H.") On rec.food.recipes or
rec.food.cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini