Title: Chicken Mushroom Pie with Dill Crust
Categories: Poultry Casserole
Yield: 6 Servings
| 2 1/2 | c | Chicken; diced cooked |
| 1 | c | Cream of celery soup |
| 2 | | Jars Mushrooms; (2.5 oz. eac |
| 1/2 | c | Celery; sliced |
| 1/2 | c | Green pepper; diced |
| 1 | ts | Steak sauce |
| 1/2 | ts | Marjoram; crumbled |
| 1/2 | pk | Piecrust mix |
| 1/2 | ts | Dillweed |
DIRECTIONS: 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.