Chicken Mushroom Pie with Dill Crust
Submitted by TFPrimm
Diced chicken and mushrooms in a creamy celery soup filling baked under a flaky dill-seasoned pie crust. A cozy chicken pot pie with an herby twist.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minChicken pot pie gets a fresh spin with dill weed baked right into the crust.
The filling comes together quickly on the stovetop: diced cooked chicken, mushrooms, sliced celery, green bell pepper, and cream of celery soup simmered with marjoram and a dash of steak sauce for a savory kick you won’t expect. Pour it into a baking dish, drape a dill-flecked pastry on top, and bake until the crust is golden and the filling is bubbling up through the center.
It uses piecrust mix and canned soup, so this is weeknight-friendly without tasting like a shortcut. Feeds four to six and pairs with nothing more than a simple green salad.
Pro Tips
- Use leftover rotisserie chicken for the fastest version. Dice it into bite-sized pieces so every forkful has meat.
- The steak sauce is a small addition that makes a big difference. It adds a tangy depth that cream of celery soup on its own can’t provide.
- Cut a large X in the pastry top and fold back the corners. This vents steam and prevents the crust from getting soggy.
- Let the pie rest a full 10 minutes before serving. The filling needs time to thicken or it’ll run everywhere when you cut in.
Ingredients
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 water.
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 degrees F) for 20 minutes or until crust is golden brown.
Let stand 10 minutes before serving.
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