 |
|
|
|
 |
|
 |
| |
| Home -> [Casseroles, Chicken, Entrees, Poultry, Tarts & Pies] -> [Chicken mushroom pie with dill crust Recipe] |
Chicken mushroom pie with dill crust
|
| Artist: |
_ |
Yield: |
6 |
| Categories: |
Casseroles, Chicken, Entrees, Poultry, Tarts & Pies |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 2 1/2
| cup | Chicken, diced cooked | | 1
| cup | Cream of celery soup | | | 2 ea Jars Mushrooms, (2.5 oz. eac | | 1/2
| cup | Celery, sliced | | 1/2
| cup | Green pepper, diced | | 1
| tsp | Steak sauce | | 1/2
| tsp | Marjoram, crumbled | | 1/2
| pack | Piecrust mix | | 1/2
| tsp | Dillweed |
|
Procedures:
| 1 | Directions: combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. | | 2 | Heat slowly until bubbly hot, about 10 minutes. | | 3 | Turn into a 4-cup shallow baking dish. | | 4 | Prepare piecrust mix, following label directions, adding dillweed with wa- ter. | | 5 | Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. | | 6 | Cut a 6-inch "x" in center of pastry. | | 7 | Fold corners back. | | 8 | Bake in a very hot oven (450°F). | | 9 | For 20 minutes or until crust is golden brown. | | 10 | Let stand 10 minutes before srvng this recipe is from family circle magazine and offers a bit of a twist to the standard |
|
|
|
|
|
|
|
|
|
|
