Chicken Mushroom Pie With Dill Crust
- 2 1/2 cups chicken, diced cooked
- 1 (10 3/4 ounce) can cream of celery soup
- 2 (2 1/2 ounce) cans mushrooms
- 1/2 cup celery, sliced
- 1/2 cup green pepper, diced
- 1 teaspoon steak sauce
- 1/2 teaspoon marjoram, crumbled
- 1 pie crust mix
- 1/2 teaspoon dill weed
- 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.
chicken, cream of celery soup, mushrooms, celery, green pepper, steak sauce, marjoram, dill weed
Taken from www.food.com/recipe/chicken-mushroom-pie-with-dill-crust-403356 (may not work)