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| 8 x ca. 30 g | Pkg herbed stuffing mix |
| 3/4 Tasse | chicken broth |
| 1/2 Tasse | butter or margarine, melted |
| 4 x ca. 30 g | Can mushrooms, drained and liquid reserved |
| 2 Esslöffel | flour |
| 1/2 Tasse | onion chopped |
| 1 Esslöffel | margarine |
| 10 x ca. 30 g | Jar chicken gravy |
| 1 Teelöffel | Worchestershire sauce |
| 1/2 Teelöffel | thyme |
| 2 Esslöffel | pimento diced |
| 1 Esslöffel | Parsley flakes |
| 3 Tasse | Cooked chicken, cubed |
| 1 Tasse | Fresh or frozen peas |
| 1 Tasse | celery thinly sliced |
| 4 x ca. 30 g | Sliced colby or american cheese |
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Mix crust ingredients well in medium bowl; press into greased 12 inch pie pan. Set aside. Combine mushroom liquid with flour and set aside.
In a saucepan on top of stove, saute mushrooms and onions in butter or margarine. Stir in all remaining ingredients, including mushroom liquid/flour mixture, and except the cheese. Heat thoroughly.
Turn into crust and bake at 375 for 20 minutes.
Cut each slice of cheese into strips. Place on top of pie in lattice fashion and bake 5 more minutes.
rec. Food. Cooking
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