CHICKEN AND STUFFING PIE

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.

TOH file photo