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Chicken& Stuffing Pie

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Submitted by BEASLY

YIELD

1 pie

PREP

20 min

COOK

40 min

READY

1 hrs

Ingredients

Crust
8 231.2
OUNCES ML/G HERB STUFFING MIX
¾ 177
CUP ML CHICKEN BROTH
½ 118
CUP ML BUTTER
or margarine
Filling
4 115.6
OUNCES ML/G MUSHROOMS, CANNED
drained, liquid reserved
2 3E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
½ 118
CUP ML ONIONS
chopped
1 15
TABLESPOON ML MARGARINE
10 289
OUNCES ML/G CHICKEN GRAVY *
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML THYME *
2 3E+1
TABLESPOONS ML PIMENTOS
diced
1 15
TABLESPOON ML PARSLEY FLAKES
3 7.1E+2
CUPS ML CHICKEN
cooked, cubed
1 237
CUP ML GREEN PEAS
fresh or frozen
1 237
CUP ML CELERY
thinly sliced
4 115.6
OUNCES 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 338g (11.9 oz)
Amount per Serving
Calories 761 48% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 21g 103%
Trans Fat 0g
Cholesterol 170mg 57%
Sodium 1471mg 61%
Total Carbohydrate 18g 18%
Dietary Fiber 4g 17%
Sugars g
Protein 87g
Vitamin A 35% Vitamin C 17%
Calcium 20% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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