Recipe - Chicken Mushroom Pie With Dill Crust

2 One half cup Chicken; minced cooked
1 cup Cream of celery soup
2 Jars Mushrooms; (2.5 oz. eac
One half cup Celery; cut or sliced up
One half cup Green pepper; minced
1 teaspoon Steak sauce
One half teaspoon Marjoram; crumbled
One half pack Piecrust mix
One half teaspoon 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 4cup 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 6inch "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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini