1 1/4 c. pkg. prepared herb seasoned stuffing
1 can condensed cream of celery soup
1/2 c. melted butter
1 1/2 c. cooked peas
Dash of pepper
1/2 tsp. salt
3/4 c. crumbled stuffing
2/3 c. canned milk

Mix 1 1/4 c. stuffing with butter. Press firmly to sides and bottom of 9 inch pie plate. In saucepan stir milk into soup, add chicken (cooked and taken off the bone), peas, pepper and salt. Heat and pour into pie shell. Bake at 425 degrees for 15 minutes. Arrange border of stuffing on top of pie.