CHICKEN MUSHROOM PIE WITH DILL CRUST
This one is a little different, and you can certainly leave the dill out of the crust. I didn't use much, but I did like the flavor of the dill in the crust. I ended up having to add a few tablespoons of milk because I let the chicken cook too long, but it was still delicious. Also, I used rotisserie chicken from the deli to save myself a step.
Provided by Barenakedchef
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 45.6, Fat 2.4, SaturatedFat 0.6, Cholesterol 5.6, Sodium 393.1, Carbohydrate 5.2, Fiber 0.9, Sugar 1.5, Protein 1.6
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