Chicken& Stuffing Pie
Submitted by BEASLY
Savory chicken pie with a buttery herb stuffing crust, a thick mushroom-and-gravy filling with peas and celery, and a lattice of melted Colby cheese on top. Ready in one hour.
YIELD
1 piePREP
20 minCOOK
40 minREADY
1 hrsForget rolling out pastry dough. This savory pie has a crust made from herb stuffing mix pressed into the pan with butter and chicken broth.
The filling is loaded with cubed chicken, sautéed mushrooms, green peas, celery, and pimentos, all bound together in a thyme-scented gravy with a splash of Worcestershire.
Sliced Colby cheese gets laid across the top in a lattice pattern and melts into golden, stretchy ribbons during the final minutes in the oven.
It slices like a pie but eats like the heartiest pot pie you’ve ever had.
Pro Tips
- Press the stuffing crust firmly and evenly into the pan; gaps will let the filling leak through
- Use the reserved mushroom liquid mixed with flour to thicken the filling naturally
- American cheese works as a swap for Colby if that’s what you have on hand
Ingredients
Directions
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, sauté 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.
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