1/2 lb. pork sausage
1/4 c. butter
1/3 c. flour
1/4 tsp. salt
1/8 tsp. pepper
1 3/4 c. chicken broth
2/3 c. milk
2 c. cubed cooked chicken
1 (10 oz.) pkg. frozen peas, thawed

In saucepan brown sausage, breaking into pieces. Drain on paper toweling and pour off excess fat. In same pan, melt butter. Blend in flour, salt and pepper. Stiff in broth, then milk. Cook and stir until thick and bubbly. Then cook 1 minute more.

Add browned sausage, cooked chicken and thawed peas and heat through. Pour into six (1 cup) casseroles or 1 (9 inch) square baking dish. Top with Savory Pastry. Bake at 425 degrees for 25-30 minutes.

SAVORY PASTRY:

1 c. sifted flour
1 tsp. celery seed
1/2 tsp. salt
1/2 tsp. paprika

Combine. Cut in 1/3 cup shortening. Sprinkle with 2 tablespoons cold water, a tablespoon at a time, mixing with fork until all flour is moistened and dough clings together. Gather dough together and press into ball. Roll 1/8 inch thick on lightly floured surface. Cut into six circles and place in casseroles. Cut slit near center of each circle.