Tuesday, July 12, 2005

Unforgettable Chicken Pie

1/2 pound bulk pork sausage
1/4 cup butter or margarine
1/3 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 14-1/2 ounce can chicken broth
2/3 cup milk
2 cups chopped, cooked chicken or turkey
1 10-ounce package frozen peas, thawed
2 cups all-purpose flour
2 teaspoons celery seed
1 teaspoon paprika
1/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a large saucepan, brown sausage. Drain fat; set aside. In the same pan, melt butter. Stir in the 1/3 cup flour, the 1/4 teaspoon salt and the pepper. Add broth and milk all at once. Cook and stir till tickened and bubbly. Stir in the sausage, chicken and peas. Keep warm.

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

Ease the pastry into casserole. Trim to 1/2 inch beyond the edge of the casserole. For the top crust, roll smaller ball of dough to about 1/8-inch thickness to fit top of the casserole. Cut decorative slits or cutouts in top crust.

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

Bake in a 450 degree oven for 25 to 30 minutes or till the pastry is golden brown. Makes 6 servings.

By Bonnie G.


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