Chicken Mushroom Pie with Dill Crust

Title: Chicken Mushroom Pie with Dill Crust
Categories: 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 p epper, 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.