1 egg, beaten
1 c. chicken broth
1/3 c. butter, melted
5 c. herb-seasoned stuffing mix

Filling:

1 tbsp. flour
3 c. cubed turkey, cooked
1 c. frozen peas
1 tbsp. Worcestershire sauce
1 tbsp. minced fresh parsley
1/2 tsp. thyme
1 jar turkey gravy
5 slices American cheese, cut into strips

In large pan, mix egg, broth and butter. Add stuffing; mix well. Pat into bottom and sides of a greased 9-inch pie plate; set aside. In skillet, sauté mushrooms and onions in butter until tender. Sprinkle with flour and mix well. Add turkey, peas, parsley, Worcestershire sauce and thyme; mix well. Stir in gravy. Bring to a boil and stir for 2 minutes. Spoon into crust.

Bake at 375°F for 20 minutes. Arrange cheese strip in lattice pattern over filling.

Bake 5 to 10 minutes longer.