Unforgettable Chicken Pie

Directions

• Step 1

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

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• Step 1

  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.

• Step 1

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

• Step 1

  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.

• Step 1

  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.

• Step 1

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

• Step 1

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