Chicken Mushroom Pie With Dill Crust 7casseroles, chicken, main dish 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 teaspoon steak sauce 1/2 teaspoon marjoram; crumbled 1/2 pkg piecrust mix 1/2 teaspoon dillweed 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 srvng This recipe is from Family Circle magazine and offers a bit of a twist to the standard. FROM: EDWIN WESTBERG (NXGW71A) |
