Chicken mushroom pie with dill crust

6 servings

Ingredients

Quantity Ingredient
2½ cup Chicken; diced cooked
1 cup Cream of celery soup
2 Jars Mushrooms; (2.5 oz. eac
½ cup Celery; sliced
½ cup Green pepper; diced
1 teaspoon Steak sauce
½ teaspoon Marjoram; crumbled
½ pack Piecrust mix
½ teaspoon Dillweed

Directions

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.

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