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Chicken Mushroom Pie With Dill Crust




Source of Recipe


Internet


List of Ingredients




2 1/2 cup chicken; diced cooked
1 cup cream of celery soup
2 jars mushrooms; (2.5 oz. eac
1/2 cup celery; sliced
1/2 cup green pepper; diced
1 teaspoon steak sauce
1/2 teaspoon marjoram; crumbled
1/2 pkg piecrust mix
1/2 teaspoon dillweed


Recipe



Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.

Yield: 6 servings