Name: Chicken Mushroom Pie with Dill Crust
Ingredients: 2 1/2 c Chicken; diced cooked; 1 c Cream of celery soup; 2 Jars Mushrooms; (2.5 oz. eac; 1/2 c Celery; sliced; 1/2 c Green pepper; diced; 1 ts Steak sauce; 1/2 ts Marjoram; crumbled; 1/2 pk Piecrust mix; 1/2 ts Dillweed

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy		Chicken, Main dish, Casseroles	6	Servings

INGREDIENTS

2 1/2	c	Chicken; diced cooked
1	c	Cream of celery soup
2		Jars Mushrooms; (2.5 oz. eac
1/2	c	Celery; sliced
1/2	c	Green pepper; diced
1	ts	Steak sauce
1/2	ts	Marjoram; crumbled
1/2	pk	Piecrust mix
1/2	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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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