1 9-inch deep dish pie crust
1 can (5 oz.) chunk chicken
1 pkg. (10 oz.) frozen peas and carrots, thawed
6 hard cooked eggs, sliced
1 tbsp. dried minced onions
1/8 tsp. pepper
1/2 tsp. salt
1/4 c. milk
1 can (11 oz.) cream of chicken soup
2 c. herb seasoned stuffing mix
1/3 c. melted butter

Over the bottom of the pie crust, layer chicken, peas and carrots and hard cooked eggs. Sprinkle onion, pepper and salt over egg layer. In a saucepan blend milk and soup. Heat to boiling. Pour over egg layer. Melt butter, add stuffing and blend. Pat evenly over top. Bake covered in a preheated 425 degree oven for 25 to 30 minutes. Uncover and continue baking until top is golden brown. Let sit 10 minutes before cutting.