Chicken Mushroom Pie With Dill Crust

Name: Chicken Mushroom Pie With Dill Crust
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by Barenakedchef

"This one is a little different, and you can certainly leave the dill out of the crust. I didn't use much, but I did like the flavor of the dill in the crust. I ended up having to add a few tablespoons of milk because I let the chicken cook too long, but it was still delicious. Also, I used rotisserie chicken from the deli to save myself a step."

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Ready In:: 35mins
Ingredients:: 9
Serves:: 6

ingredients

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

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.