Chicken Mushroom Pie With Dill Crust

2 1/2 c Chicken; diced cooked 1 ts Steak sauce

1 c Cream of celery soup 1/2 ts Marjoram; crumbled

2 Jars Mushrooms; (2.5 oz. eac 1/2 pk Piecrust mix

1/2 c Celery; sliced 1/2 ts Dillweed

1/2 c Green pepper; diced

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 serving.
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