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Submitted by: Mary Kay Milewski Lot # 267
- 1/2 lb bulk pork sausage
- 1/4 c butter
- 1/3 c flour
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 13oz can chicken broth
- 2/3 c milk
- 2 c cooked chicken or turkey cubed
- 10 oz frozen mixed vegetables
- Pie crust ( your favorite recipe or I use…shhhh…Pillsbury already made pie crusts!)
- Celery Seed
- salt
- pepper
Servings:
Units:
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Submitted by: Mary Kay Milewski Lot # 267
Servings:
Units:
|
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Instructions
- In a large frying pan, cook sausage until no longer pink. Take cook sausage out and set aside.
- In same pan, melt margarine; blend in flour, salt and pepper to make a roux. Cook for several minutes to take the flour taste out. Be careful not to burn it!
- Stir in broth and milk.
- Cook and stir until thick and bubbly, about 3 minutes.
- Add the cooked sausage, cooked chicken and vegetables.
- Cook over low heat for several minutes until bubbling.
- Divide into individual casseroles , 1 ½ quart casserole dish, or a large pie pan.
- Roll out one circle of pastry (This is a savory pie and unlike sweet pies, only will have the top crust.)
- Sprinkle the pie crust with celery seed, salt and pepper. Roll into pastry so it sticks.
- Top chicken mixture with pie crust, trim edges, slit for steam.
- Bake at 425 for 25 minutes.
Recipe Notes
This is a great recipe for leftover turkey or rotisserie chicken. It can also be made into individual small pies!
