Crust:
1 pkg (8-oz) herb stuffing mix
3/4 cup chicken broth
1/2 cup butter, melted
1 egg, beaten
Filling:
1 can (4-oz) mushrooms, drained but reserve liquid
2 tbsp all-purpose flour
1/2 cup chopped onion
1 tbsp butter
1 can (10-oz) chicken gravy mix OR 1 (12-oz) jar
1 tsp Worcestershire sauce
1/2 tsp thyme
3 cups cubed, cooked chicken
1 cup fresh or frozen peas
2 tbsp diced pimento
1 tbsp parsley flakes
4-oz sliced Colby or American cheese
Mix crust ingredients together in a medium bowl then press into a greased 10-inch pie plate. Set aside.
Combine the mushroom liquid with the flour in a small bowl and set aside.
In a saucepan, sauté the mushrooms and onion in butter. Stir in all remaining ingredients except cheese. Heat thoroughly then turn into the stuffing crust.
Bake at 375-degrees for 20 minutes. Cut each cheese slice into strips and place lattice-style over pie. Bake an additional 5 minutes.
Yield: 6 to 8 servings
This was a Taste of Home grand prize winner back in the 1980s. Not exactly vintage but definitely an old recipe.
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