Ingredients
- 1/2 lb. bulk pork sausage
- 1/4 cup butter or margarine
- 1/3 cup flour
- 1/4 tsp. salt
- 1/8 tsp. pepper
- 1 can ready to serve chicken broth (14oz.)
- 1 cup milk
- 2 cups chopped cooked chicken
- 1 package frozen peas, thawed and drained
- Savory pastry (Recipe follows)
Directions
Cook sausage in a skillet over medium heat until browned, stirring to crumble meat. Drain on paper towels; set aside. Melt butter in a 3 qt. heavy saucepan over low heat; add flour, salt, and pepper, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in chicken, peas, and sausage; cook until thoroughly heated. Pour chicken mixture into 4 individual 1 1/2 cup baking dishes or an 8 inch square baking dish.
Roll Savory Pastry on a lightly floured surface to 1/4 inch thickness in a slightly small shape than the individual dishes or large dish; scallop edges. Place pastry over chicken mixture (edges should not touch side of dish). Decorate with pastry cut-outs, if desired. Bake at 425 degrees F for 20-25 minutes or until crust is browned.
Savory Pastry
Ingredients
- 1 cup flour
- 1 tsp. celery seeds
- 1/2 tsp. salt
- 1/2 tsp. paprika
- 1/3 cup shortening
- 2-3 Tbsp. water
Directions
Combine flour, celery seeds, salt, and paprika in a large bowl; cut in shortening with a pastry blender until mixture resembles coarse meal. With a fork, stir in enough water, 1 Tbsp. at a time, to moisten dry ingredients. Shape dough into a ball.
By Robin from Washington, IA
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