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

In saucepan, brown sausage, breaking into pieces; drain on paper toweling. Pour off 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 browned sausage, cubed chicken, and thawed peas; heat through. Divide mixture among six 1 cup casseroles or put into 10 inch pie pan lined with Savory Pastry. Place casseroles or pie tin on baking sheet. Bake at 425 degrees for 25 to 30 minutes. Makes 6 servings.

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, salt, celery seed, and paprika; cut in shortening. Add water, a little at a time, mixing with a fork until flour is moistened. Roll 1/8 inch thick. Cut into 6 circles for the casseroles and place on top of each or use as a two crust pie (the dough amounts need to be doubled for the 2 crust pie).