Recipe for chicken and mushroom pie, please?

I want to make a chicken and mushroom PIE, not a pot pie. I want the crust on the bottom and sides of the pie and on top. I have checked other sites with no luck. I want to make my own pastry. So I need recipe for filling and crust. Thank you.Recipe for chicken and mushroom pie, please?
Easy Double Pie Crust





*





2-1/2 cups flour


* 1 teaspoon salt


* 3/4 cup shortening


* 6 or 7 tablespoons of water


* waxed paper or pastry cloths





I have a confession to make. Pie crust intimidated me for many years. I never actually witnessed my own mother make pie crust, and when my Granny made it, it seemed to just magically appear on her rolling pin. So many recipes were unavailable to me though, as long as I avoided pie crusts, that finally, I decided I would just learn how to make it. That is when I discovered the secret: The crust is easier to manage when it is rolled out between waxed paper or pastry cloths. Eureka! With this one discovery, I have taken the pie crust bull by the horns and made it my own. Pie crust is fun and easy for me now. And if I can tackle this small bit of culinary success, believe me, everyone can.





First get out your trusty big bowl. Measure the flour and salt into it. Stir it up, to evenly distribute the salt. Measure the shortening with a 1/4-cup measuring cup. Scoop up a full quarter cup of shortening and level off the top. Your fingers will get messy. It is just a fact of nature, once I accepted this, making pie crust got a lot easier. Now scoop the shortening out of the cup and plop it into the bowl of flour. Measure the shortening again, 2 more times, making 3/4 cup all together, be sure to level off the top of it each time.





Chicken, Mushroom, Pie, Dill, Crust





Serving Size : 6





2 1/2 cups Chicken -- diced cooked


1 cup Cream of celery soup


2 Jars Mushrooms -- (2.5 oz. each)


1/2 cup Celery -- sliced


1/2 cup Green pepper -- diced


1 teaspoon Steak sauce


1/2 teaspoon Marjoram -- crumbled


1/2 package Piecrust mix


1/2 teaspoon Dillweed





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^F.) for 20 minutes or until crust is golden


brown.





Let stand 10 minutes before serving.Recipe for chicken and mushroom pie, please?
You can go to http://blog.360.yahoo.com/blog-TLUS.vA_caC7V_JSs2L4Rb8hrug6ePqKjT9EWr9RYA--;_ylt=AvwUNyL93NDlKLYwdROSJCK9AOJ3?cq=1


That site lists almost all Recipes.


Not only the recipe you are looking for but also other popular recipes.
Lynsey's Chunky Chicken and Mushroom Pie


55 min | 30 min prep | SERVES 4 , 1 pie





Ingredients


3 boneless skinless chicken breast


150 g button mushroom, quartered


2 tablespoons sunflower oil


300 ml milk


200 ml chicken stock (from a cube is fine)


2 tablespoons flour


50 g butter


1 garlic clove, minced


1 tablespoon chopped parsley


fresh grated nutmeg


salt


1 ready to roll shortcrust pastry, rolled fairly thinly


beaten egg, to glaze





Directions


1First heat the oil in a frying pan.


2Add the chicken, cut into bite size but still chunky, pieces.


3Stir-fry it until it is white all over, then add the mushrooms and continue to stir-fry until the chicken is golden in places and the mushrooms cooked.


4Add the garlic, stir for 1 minute then turn out the heat.


5In a separate, preferably nonstick, saucepan, melt the butter and stir in the flour.


6Continue to stir for 3 minutes over a fairly low heat.


7Mix together the stock and milk.


8Pour this gradually onto the flour, whisking all the time to avoid lumps.


9Allow to cook over a low heat for around 5 minutes, whisking frequently.


10Add the parsley, season with salt and nutmeg.


11If you find the sauce is too thick, gradually whisk in a little extra stock or milk.


12It should just coat the back of a spoon.


13Now add this to the pan with the chicken and mushrooms, mix and then pour into a pie dish.


14Top with the rolled out pastry- I like to decorate with mushroom shapes cut out of pastry scraps, and brush with beaten egg.


15Now bake for 20-25 minutes in a hot oven, about 200掳C until golden brown and smelling delicious!


16I like to serve this with steamed broccoli and buttered jersey new potatoes.
http://rockrecipes.blogspot.com/2007/10/鈥?/a>








do not know if this is what you want but it is a more elegant variation the pot pie thingy