Chicken Mushroom Pie with Dill Crust

• 2 1/2 cups chicken diced cooked
• 1 teaspoon steak sauce
• 1 cup soup, cream of celery
• 1/2 teaspoon marjoram crumbled
• 2 jars mushrooms 2.5 ounces each
• 1/2 package pie shell (9 inch) mix
• 1/2 cup celery sliced
• 1/2 teaspoon dill weed
• 1/2 cup green bell peppers diced

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

chicken, steak sauce, soup, marjoram, mushrooms, shell, celery, dill weed, green bell peppers

Taken from recipeland.com/recipe/v/chicken-mushroom-pie-dill-crust-34731 (may not work)