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SOUTHERN CHICKEN PIE & SAVORY PASTRY 
1/2 lb. pork sausage, cooked & drained
1/4 c. butter
1/3 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
14 1/2 oz. ready to serve chicken broth
1 c. milk
2 c. chicken, cooked & chopped
1 (10 oz.) pkg. frozen peas, thawed

Melt butter in 3-quart saucepan; add flour, salt and pepper. Stir until smooth. Cook 1 minute. Gradually add milk and broth. Cook over medium heat until thick and bubbly. Stir in chicken, sausage and peas. Pour into 8 x 8-inch baking dish. Cover with Savory Pastry.

Bake at 425 degrees for 20 to 25 minutes.

SAVORY PASTRY:

1 c. all-purpose flour
1 tsp. celery seeds
1/2 tsp. salt
1/2 tsp. paprika
1/3 c. shortening
2 tbsp. water

Combine flour, celery seeds, salt and paprika in medium bowl. Cut in shortening. Stir in enough water, 1 tablespoon at a time, to moisten dry ingredients. Shape dough into a ball and roll to 1/4-inch thickness. Place on top of pie.
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