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CHICKEN MUSHROOM PIE WITH DILL CRUST

Category:    Chicken, Casserole
Yield: 6 servings
 
  2 1/2 c  Chicken; diced cooked               1 ts Steak sauce
      1 c  Cream of celery soup              1/2 ts Marjoram; crumbled
      2    Jars Mushrooms; (2.5 oz. eac      1/2 pk Piecrust mix
    1/2 c  Celery; sliced                    1/2 ts Dillweed
    1/2 c  Green pepper; diced            
 
  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

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