Chicken and Stufffing Pie




  • 1-8 oz. package herb stuffing mix
  • 3/4 c. chicken broth
  • 1/2 c. butter, melted
  • 1 egg, beaten


  • 1-4 oz. can mushrooms, drained, reserve liquid
  • 2 T. flour
  • 1/2 c. chopped onion
  • 1 T. butter
  • 1-12 oz. chicken gravy
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. thyme
  • 3 c. cubed cooked chicken
  • 1 c. frozen peas, thawed
  • 1/2 c. chopped onion
  • 2 T. diced pimento
  • 1 T. parsley flakes
  • 4 oz. sliced Cheddar cheese

Directions: For crust, mix all ingredients together in a medium bowl.  Press into a 10-inch greased pie plate and set aside.  Preheat oven to 375 F.  In a small bowl,  combine mushroom liquid and flour, blend together, set aside.  In a saucepan add mushrooms, onions and butter, saute.  In a medium saucepan, add remaining ingredients except cheese but including mushroom onion mixture as well as the mushroom flour mixture.  Over medium heat, stir mixture until heated and thickened.  Pour into pie pan.  Place in oven, bake for 20 minutes.  Cut each cheese slice into strips; place in a lattice design on top of pie.  Bake 5 minutes longer.

Yield:  6-8 servings

Additional Information

Recipe Source: Manufacturers Pizza
Submitted By: Crave Brothers