1. Mix the stuffing with the melted butter and press to the bottom and sides of a 9-inch pie pan.
2. Combine the milk and celery soup in a saucepan. Add the chicken, peas, minced onion and pepper; heat thoroughly. Turn into the pie shell. Bake at 425 degrees F. for 10 minutes until bubbly.
3. Arrange the 3/4 cup crumbled stuffing on the pie border. Sprinkle the center with chopped parsley.