Chicken Mushroom Pie With Dill Crust

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 12
    cups chicken, diced cooked
  • 1
    (10 3/4 ounce) can cream of celery soup
  • 2
    (2 1/2 ounce) cans mushrooms
  • 12
    cup celery, sliced
  • 12
    cup green pepper, diced
  • 1
    teaspoon steak sauce
  • 12
    teaspoon marjoram, crumbled
  • 1
    pie crust mix
  • 12
    teaspoon dill weed
Advertisement

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.
Advertisement