8 oz. bulk pork sausage
4 tbsp. butter
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 (13 3/4 oz.) can chicken broth
2/3 c. milk
2 c. cubed, cooked chicken
1 (10 oz.) pkg. frozen peas, thawed
1 recipe Savory Crust

In saucepan, brown sausage; drain. Pour out fat. In the same saucepan, melt butter. Blend in flour, salt, and pepper. Stir in chicken broth and milk. Cook and stir until thickened and bubbly; cook one minute more. Add chicken, sausage and peas. Heat through. Divide among six 1 cup casseroles or one larger pan. Top with Savory Crust.

SAVORY CRUST:

Combine: 1 tsp. celery seed 1/2 tsp. salt 1/2 tsp. paprika

Cut in 1/3 cup shortening. Sprinkle with 2 tablespoons water, 1 tablespoon at a time, mixing with a fork until all flour is moistened and dough clings together.

Gather dough together; press into ball. Roll 1/8 inch thick on lightly floured surface. Cut into 6 circles the size of the casseroles or one large sized (to fit pan). Cut slits near center of each circle; place on casserole. Place on baking sheet. Bake at 425 degrees for 25 to 30 minutes.