Chicken & stuffing pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Pkg herbed stuffing mix |
| ¾ | cup | Chicken broth |
| ½ | cup | Butter or margarine melted |
| 4 | ounces | Can mushrooms, drained and liquid reserved |
| 2 | tablespoons | Flour |
| ½ | cup | Chopped onion |
| 1 | tablespoon | Margarine |
| 10 | ounces | Jar chicken gravy |
| 1 | teaspoon | Worchestershire sauce |
| ½ | teaspoon | Thyme |
| 2 | tablespoons | Diced pimento |
| 1 | tablespoon | Parsley flakes |
| 3 | cups | Cooked chicken, cubed |
| 1 | cup | Fresh or frozen peas |
| 1 | cup | Thinly sliced celery |
| 4 | ounces | Sliced colby or american cheese |
Directions
CRUST
FILLING
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@... ("G. H.") On rec.food.recipes or rec.food.cooking