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CHICKEN AND STUFFING PIE 
Stuffing crust (recipe below)
1 (4 oz.) can sliced mushrooms
2 tsp. flour
1 tbsp. butter
1/2 c. chopped onion
1 can chicken gravy (can use chicken noodle soup, put in blender for gravy)
3 c. cubed, cooked chicken
1 c. frozen peas
2 tbsp. diced pimientos
1 tbsp. parsley
1 tsp. Worcestershire sauce
1/2 tsp. thyme
4 slices American cheese

Prepare stuffing crust and set aside.

Drain mushrooms, reserving liquid. Stir flour into reserved mushroom liquid; set aside. Melt butter in 10" skillet over medium heat. Add mushrooms and onion; saute until onion is tender. Add mushroom liquid mixture, gravy, chicken, peas, pimientos, parsley flakes, Worcestershire sauce and thyme. Heat thoroughly. Remove from heat. Pour hot filling into stuffing crust.

Bake at 375 degrees for 20 minutes or until hot and bubbly. Cut each slice of cheese into 4 strips and place strips on top of pie in a lattice design. Bake 5 minutes more or until cheese melts. Let stand 10 minutes before serving. Makes 6 to 8 servings.

STUFFING CRUST: Combine 1 (8 oz.) package herb seasoned stuffing mix, 3/4 cup chicken broth, 1/2 cup melted butter and 1 beaten egg in bowl. Mix until moistened. Press mixture into bottom and up sides of greased 10" pie plate.

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