1/2 lb. bulk pork sausage
1/4 c. butter
1/3 c. flour
1/2 tsp. salt
1/8 tsp. pepper
1 (14 1/2 oz.) can chicken broth
2/3 c. milk
2 c. chopped, cooked chicken
1 (10 oz.) pkg. frozen peas, thawed
2 c. flour
2 tsp. celery seed
1 tsp. paprika
2/3 c. shortening
6-7 tbsp. cold water

Brown sausage; drain. Set aside. In same pan, melt butter; stir in 1/3 cup flour and 1/4 teaspoon salt. Add broth and milk at once. Cook until thick and bubbly. Stir in sausage, chicken, and peas; keep warm. Prepare crust by combining 2 cups flour, celery, seed, paprika, and 1/4 teaspoon salt. Cut in the shortening until pieces are the size of peas. Sprinkle 1 tablespoon water over part of dough; toss with fork. Push to side. Repeat until all is moistened. Divide dough into thirds. Form 2/3 into a ball, a remaining 1/3 in another ball. On floured surface, roll out larger ball to about 1/8 inch thick to fit a 2 quart casserole. Trim to 1/2 inch beyond the edge.

For top crust, roll small ball 1/8 inch thick to fit top. Cut slits to let out steam. Put chicken mix in pastry bottom; fold edge of bottom crust over edge of top crust. Bake at 450 degrees for 25 to 30 minutes until golden brown.