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.