Chicken mushroom pie with dill crust
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2 1/2 cup Chicken; diced cooked
1 cup Cream of celery soup
2 each Jars Mushrooms; (2.5 oz. eac
1/2 cup Celery; sliced
1/2 cup Green pepper; diced
1 t Steak sauce
1/2 t Marjoram; crumbled
1/2 pkg Piecrust mix
1/2 t Dillweed
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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.


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