Chicken Mushroom Pie with Dill Crust

1. 1

   Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet.

2. 2

   Heat slowly until bubbly hot, about 10 minutes.

3. 3

   Turn into a 4-cup shallow baking dish.

4. 4

   Prepare piecrust mix, following label directions, adding dillweed with water.

5. 5

   Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute.

6. 6

   Cut a 6-inch X in center of pastry.

7. 7

   Fold corners back.

8. 8

   Bake in a very hot oven (450 degrees F) for 20 minutes or until crust is golden brown.

9. 9

   Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.