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.