Chicken Mushroom Pie with Dill Crust
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
chicken
diced cooked |
|
| 1 | teaspoon |
steak sauce
|
*
|
| 1 | cup |
soup, cream of celery
|
|
| ½ | teaspoon |
marjoram
crumbled |
*
|
| 2 | jars |
mushrooms
2.5 ounces each |
*
|
| ½ | package |
pie shell (9 inch)
mix |
|
| ½ | cup |
celery
sliced |
|
| ½ | teaspoon |
dill weed
|
|
| ½ | cup |
green bell peppers
diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
chicken
diced cooked |
|
| 5 | ml |
steak sauce
|
*
|
| 237 | ml |
soup, cream of celery
|
|
| 2.5 | ml |
marjoram
crumbled |
*
|
| 2 | jars |
mushrooms
2.5 ounces each |
*
|
| 0.5 | package |
pie shell (9 inch)
mix |
|
| 118 | ml |
celery
sliced |
|
| 2.5 | ml |
dill weed
|
|
| 118 | ml |
green bell peppers
diced |
|
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 water.
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 degrees F) for 20 minutes or until crust is golden brown.
Let stand 10 minutes before serving.
