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

It’s said people today will not settle for a no-nonsense approach to discipleship. Maybe the church has failed because don’t trust our Lord’s words and don’t talk this way enough. Maybe this is what people really want. It is not some superficial religion with emotional ecstasy or countless man-made rules or trite worship. Where is the fulfillment in more of the world with an outward veneer of religion? The world can provide that better than us. That does not meet the human soul in its desperate condition for true satisfaction that only comes from a confrontation with the living God.

Randy Smith

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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