Chicken and Stuffing Pie

By: Jan Crave

Ingredients:

Crust

  • 1-8 ounce package herb stuffing mix
  • 3/4 cup chicken broth
  • 1/2 cup butter, melted
  • 1 egg, beaten

Filling

  • 1-4 ounce can mushrooms, drained, reserve liquid
  • 2 tablespoons flour
  • 1/2 cup chopped onion
  • 1 tablespoon butter
  • 1-12 ounce chicken gravy
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon thyme
  • 3 cups cubed cooked chicken
  • 1 cup frozen peas, thawed
  • 1/2 cup chopped onion
  • 2 tablespoons diced pimento
  • 1 tablespoon parsley flakes
  • 4 ounces 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, sauté.  In a medium saucepan, add remaining ingredients except cheese but including mushroom onion mixutre 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

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