Chicken Mushroom Pie With Dill Crust - cooking recipe

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

Preparation

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.