Try this Chicken Mushroom Pie with Dill Crust recipe, or contribute your own.
Suggest a better descriptionDIRECTIONS: 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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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 30 | ||
Calories from Fat: 17 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 2 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 4.6mg | 1 % | |
Sodium 287.7mg | 10 % | |
Potassium 41.3mg | 1 % | |
Total Carbohydrate 3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.7g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 30
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