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

In saucepan, brown sausage; drain on paper towels. Pour out fat. In same saucepan, melt butter. Blend in flour, salt and pepper. Stir in chicken broth and milk. Cook and stir until thickened and bubbly; cook 1 minute more. Add chicken, sausage and peas; heat through. Divide among six 1 cup casseroles or oven proof bowls or mini pie tins.

TOP WITH SAVORY PASTRY:

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

Combine flour, celery seed, salt and paprika; cut in shortening. Sprinkle with water, 1 tablespoon at a time, mixing with 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 each casserole. Cut slits near center of each circle; place one circle on each casserole. Place casseroles on baking sheet. Bake at 425 degrees 24 to 30 minutes. Makes 6 servings.