1Use roast chicken, removed from bones,
Boil vegetables in broth from chicken until soft. Boil potatoes with chopped onions till soft.
Prepare stuffing as directed on box. Pat into a greased 9 x 13 casserole dish. Prepare pie crust as directed on box. Remove veggies from pot with slotted spoon. Drain potatoes & onions, Place vegetables & onions on top of stuffing in pan.
Place large chunks of chicken on top the vegetables. Reserve 3 cups of broth to a medium saucepan. Add 1/2 cup milk and seasoning to taste. Bring to boil, thicken with flour
2Pour gravy over the casserole, top with pie crust, trimming to fit pan.
Bake at 400 F until crust is browned, and casserole is bubbly. Serve with extra gravy.