Title: Chicken mushroom pie with dill crust ***nxgw7
 Categories: Chicken, Main dish, Casserole
      Yield: 6 Servings
 
  2 1/2 c  Chicken; diced cooked
      1 c  Cream of celery soup
      2 ea 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 srvng This recipe is from Family Circle
  magazine and offers a bit of a twist to the standard. FROM: EDWIN
  WESTBERG
    (NXGW71A)