Chicken And Stuffing Pie Recipe
Servings: 12
Ingredients
- Stuffing crust (recipe below)
- 1 (4 ounce.) can sliced mushrooms
- 2 teaspoon flour
- 1 tbsp. butter
- 1/2 c. minced onion
- 1 can chicken gravy (can use chicken noodle soup, put in blender for gravy)
- 3 c. cubed, cooked chicken
- 1 c. frzn peas
- 2 tbsp. diced pimientos
- 1 tbsp. parsley
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon thyme
- 4 slices American cheese
Directions
- Prepare stuffing crust and set aside.
- Drain mushrooms, reserving liquid. Stir flour into reserved mushroom liquid; set aside. Heat butter in 10" skillet over medium heat. Add in mushrooms and onion; saute/fry till onion is tender. Add in mushroom liquid mix, gravy, chicken, peas, pimientos, parsley flakes, Worcestershire sauce and thyme. Heat thoroughly. Remove from heat. Pour warm filling into stuffing crust.
- Bake at 375 degrees for 20 min or possibly till warm and bubbly. Cut each slice of cheese into 4 strips and place strips on top of pie in a lattice design. Bake 5 min more or possibly till cheese melts. Let stand 10 min before serving. Makes 6 to 8 servings.
- STUFFING CRUST: Combine 1 (8 ounce.) package herb seasoned stuffing mix, 3/4 c. chicken broth, 1/2 c. melted butter and 1 beaten egg in bowl. Mix till moistened. Press mix into bottom and up sides of greased 10" pie plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 12 servings | |
| Calories 315 | |
| Calories from Fat 215 | 68% |
| Total Fat 23.88g | 30% |
| Saturated Fat 12.38g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 79mg | 26% |
| Sodium 282mg | 12% |
| Potassium 229mg | 7% |
| Total Carbs 5.25g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.5g | 1% |
| Protein 19.8g | 32% |
