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| RECIPE FOR CHICKEN MUSHROOM PIE WITH DILL CRUST |
Title: Chicken Mushroom Pie With Dill Crust
Category: Chicken Entree Casseroles -game
Serves: 6
Ingredients:
| 2.50 | c | Chicken; diced cooked | | 1.00 | c | Cream of celery soup | | 2.00 | | Jars Mushrooms; (2.5 oz. eac | | 0.50 | c | Celery; sliced | | 0.50 | c | Green pepper; diced | | 1.00 | ts | Steak sauce | | 0.50 | ts | Marjoram; crumbled | | 0.50 | pk | Piecrust mix | | 0.50 | ts | Dillweed |
Instructions:
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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