Title: Chicken Mushroom Pie with Dill Crust
Categories: Poultry, Casseroles
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. each
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^F.) for 20 minutes or until crust is golden
brown. Let stand 10 minutes before serving.