“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.”
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

Directions

  1. 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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