8 oz. bulk pork sausage
1/4 c. Crisco
1/3 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 can (13 3/4 oz.) chicken broth
2/3 c. milk
2 c. cooked chicken, cubed
1 pkg. (10 oz.) frozen peas, thawed

SAVORY PASTRY:

1 1/3 c. all-purpose flour, sifted
1/2 tsp. salt
1 tsp. celery seed
1/2 tsp. paprika
1/2 c. Crisco

In saucepan, brown sausage; drain. Pour off fat. In same saucepan, melt the 1/4 cup Crisco. Blend in the 1/3 cup flour, the 1/4 teaspoon salt and pepper. Stir in chicken broth and milk. Cook and stir until thickened; cook 1 minute more. Add chicken, sausage and peas; heat through. Divide among six 1 cup casseroles. Top with savory pastry.

Combine the 1 1/3 cups flour, the 1/2 teaspoon salt, celery seed and paprika. Cut in the 1/2 cup Crisco until mixture resembles coarse crumbs. Sprinkle with water, a tablespoon at a time; mix with fork until all flour is moistened and dough clings together; press into ball. Roll 1/8 inch thick on floured surface. Cut 6 circles with small slits in center of each; place one on each casserole. Bake at 425 degrees for 25 to 30 minutes. 6 servings.