Filling:

8 oz. sausage (bulk)
4 tsp. butter
1/8 tsp. pepper
1 3/4 cup chicken broth
2 cups cubed, cooked chicken
1/3 cup flour
1/4 tsp. salt
2/3 cup milk
10 oz. peas

In a saucepan, brown sausage; drain out fat. In the same saucepan, melt butter; blend in flour, salt, and pepper. Stir in broth and milk. Cook, stirring constantly, until thick and bubbly. Cook 1 minute more; add chicken, sausage and peas. Heat through. Place in a 13 x 9 inch casserole, then top with pastry.

Place casserole on cookie sheet and bake at 425°F for 25 to 30 minutes.

Pastry:

1 cup flour
1 tsp. celery seed
1/2 tsp. paprika
1/2 tsp. salt
1/3 cup shortening
2 tbsp. cold water

Cut shortening into the first 4 ingredients. Sprinkle water, 1 tbsp. at a time. Mix until moist. Put on top of casserole.