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Title: Chicken Mushroom Pie with Dill Crust
Categories: Poultry Casserole
Yield: 6 Servings

2 1/2cChicken; diced cooked
1cCream of celery soup
2 Jars Mushrooms; (2.5 oz. eac
1/2cCelery; sliced
1/2cGreen pepper; diced
1tsSteak sauce
1/2tsMarjoram; crumbled
1/2pkPiecrust mix
1/2tsDillweed

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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