Which Came First Pie

• 1 (9-inch) deep dish pie crust
• 1 (5 oz.) can chunk chicken
• 1 (10 oz.) pkg. frozen peas and carrots, thawed
• 6 hard-boiled eggs, sliced
• 1 Tbsp. dried minced onion
• 1/8 tsp. pepper
• 1/2 tsp. salt
• 1/4 c. milk
• 1 (11 oz.) can cream of chicken soup
• 1/3 c. butter, melted
• 2 c. Stove Top stuffing mix

1. Layer chicken over bottom of pie crust, then layer peas and carrots.
2. Add sliced eggs.
3. Sprinkle onion, salt and pepper over egg layer.
4. In a saucepan, blend milk and soup; heat to boiling. Pour over egg layer.
5. Mix margarine and stuffing together; pat evenly over top of pie.
6. Bake, covered, in a 425u0b0 oven for 25 to 30 minutes.
7. Uncover; continue baking until brown.
8. Let stand for 10 minutes before serving.

dish pie crust, chicken, frozen peas, eggs, onion, pepper, salt, milk, cream of chicken soup, butter, stove top stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=164214 (may not work)