Chicken And Stuffing Pie

• 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

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 375u0b0 for 20 minutes. Cut cheese slices into strips; arrange in a lattice design on pie. Bake 5 minutes longer or until cheese is melted.

herb seasoning stuffing mix, chicken broth, butter, egg, flour, mushroom stems, onion, butter, chicken gravy, worcestershire sauce, thyme, chicken, peas, pimientos, parsley flakes, cheese

Taken from www.tasteofhome.com/recipes/chicken-and-stuffing-pie/ (may not work)