Turkey 'N' Stuffing Pie

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

Filling:

1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped onion
1 tablespoon butter or margarine
1 tablespoon all-purpose 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 (12 ounces) turkey gravy
5 slices process American cheese, cut in strips 

In a large bowl, combine the egg, broth and butter. Add stuffing; mix well. Pat onto the bottom and up the sides of a greased 9-inch pie plate; set aside. In a skillet, sauté mushrooms and onion in butter until tender. Sprinkle with flour, mix well. Add the turkey, peas, parsley, Worcestershire sauce and thyme; mix well. Stir in gravy. Bring to a boil; boil and stir for 2 minutes. Arrange cheese strips in a lattice pattern over filling. Bake 5-10 minutes longer or until the cheese is melted. Yield: 4-6 servings.