• In a large saucepan, brown pork sausage. Drain off fat and set sausage aside.

  • In the same pan, melt butter or margarine. Stir in the 1/3 cup flour, 1/4 teaspoon of the salt, and the pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly.

  • Stir in browned sausage, chicken or turkey, and thawed peas. Keep warm.

  • Meanwhile, in a medium bowl, prepare crust by combining the 2 cups flour, the celery seed, paprika, and remaining 1/4 teaspoon salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of dough mixture; gently toss with fork. Push to side of bowl. Repeat until all is moistened. Divide dough into thirds. Form 2/3 into a ball and the remaining 1/3 into another ball.

  • On a lightly floured surface, roll the larger ball of dough to about 1/8-inch thickness. Ease pastry into a 2-quart casserole. Trim pastry to 1/2 inch beyond the edge of casserole. For top crust, roll the smaller ball of dough to about 1/8-inch thickness. Cut decorative slits or shapes so the steam escapes.

  • Transfer chicken mixture to pastry-lined casserole. Add top crust. Fold edge of bottom crust over edge of top crust. Flute edge.

  • Bake in a 450 degree F oven for 25 to 30 minutes or until the pastry is a golden brown.

Nutrition Facts

643 calories; 36 g total fat; 12 g saturated fat; 84 mg cholesterol; 839 mg sodium. 46 g carbohydrates; 4 g fiber; 29 g protein; 185 RE vitamin a; 20 mg vitamin c; 91 mg calcium; 5 mg iron;