2 1/2 c Chicken; diced cooked
1 c Cream of celery soup
2 Jars Mushrooms; (2.5 oz. eac
1/2 c Celery; sliced
1/2 c Green pepper; diced
1 ts Steak sauce
1/2 ts Marjoram; crumbled
1/2 pk Piecrust mix
1/2 ts 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 serving.
Yields
6 Servings