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

Brown the sausage and drain. Melt butter. Blend in flour, salt, and pepper. Stir in chicken broth and milk. Cook and stir until thickened. Add chicken, peas and sausage. Heat thoroughly and pour into casserole dish.

PASTRY:

Combine 1 cup flour, 1 teaspoon celery seed, 1/2 teaspoon salt, and 1/2 teaspoon paprika. Cut in 1/3 cup shortening. Sprinkle 2-3 tablespoons water until all flour is moistened. Gather dough in ball. Roll out and place on top of casserole and cut excess off edges. Bake in 425 degree oven for 25 minutes.