Chicken& Stuffing Pie
Yield
1 piePrep
20 minCook
40 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 8 | ounces |
herb stuffing mix
|
|
| ¾ | cup |
chicken broth
|
|
| ½ | cup |
butter
or margarine |
|
| Filling | |||
| 4 | ounces |
mushrooms, canned
drained, liquid reserved |
|
| 2 | tablespoons |
all-purpose flour
|
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
margarine
|
|
| 10 | ounces |
chicken gravy
|
*
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
thyme
|
*
|
| 2 | tablespoons |
pimentos
diced |
|
| 1 | tablespoon |
parsley flakes
|
|
| 3 | cups |
chicken
cooked, cubed |
|
| 1 | cup |
green peas
fresh or frozen |
|
| 1 | cup |
celery
thinly sliced |
|
| 4 | ounces |
colby cheese
or american |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 231.2 | ml/g |
herb stuffing mix
|
|
| 177 | ml |
chicken broth
|
|
| 118 | ml |
butter
or margarine |
|
| Filling | |||
| 115.6 | ml/g |
mushrooms, canned
drained, liquid reserved |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
margarine
|
|
| 289 | ml/g |
chicken gravy
|
*
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
thyme
|
*
|
| 3E+1 | ml |
pimentos
diced |
|
| 15 | ml |
parsley flakes
|
|
| 7.1E+2 | ml |
chicken
cooked, cubed |
|
| 237 | ml |
green peas
fresh or frozen |
|
| 237 | ml |
celery
thinly sliced |
|
| 115.6 | ml/g |
colby cheese
or american |
|
Directions
Mix crust ingredients well in medium bowl; press into greased 12 inch pie pan.
Set aside.
Combine mushroom liquid with flour and set aside.
In a saucepan on top of stove, sauté mushrooms and onions in butter or margarine.
Stir in all remaining ingredients, including mushroom liquid/flour mixture, and except the cheese.
Heat thoroughly.
Turn into crust and bake at 375 for 20 minutes.
Cut each slice of cheese into strips.
Place on top of pie in lattice fashion and bake 5 more minutes.
