Turkey n' Stuffing Pie

1 egg, beaten
1 cup chicken broth
1/3 cup butter, melted
5 cups herb-seasoned stuffing cubes

Filling:
1 can mushroom stems and pieces, drained
1/2 cup chopped onion
1 tablespoon butter
1 tablespoon flour
3 cups cubed cooked turkey
1 cup frozen peas
1 tablespoon minced fresh parsley
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
1 jar turkey gravy
5 slices American cheese, cut into strips

In large bowl, combine egg, broth and butter. Add stuffing and mix well. Pat onto bottom and up sides of greased 9-inch pie plate; set aside.

In skillet, saut� mushroom and onion in butter until tender. Sprinkle with flour and mix well. Add the turkey, peas, parsley, Worcestershire and thyme; mix well. Stir in gravy. Bring to a boil, then boil and stir for 2 minutes.

Spoon into the crust and bake at 375 degrees F for 20 minutes. Arrange cheese strips in lattice pattern over filling. Bake 5-10 minutes longer or until cheese is melted.

Yield: 4-6 servings.