"Hunger is the best sauce in the world."--Cervantes

Savory Southern Chicken Pie Recipe

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This recipe for Savory Southern Chicken Pie, by , is from Lake Wilderness Ward Relief Society Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Eades


16 oz pork sausage
1/2 c margarine
2/3 c flour
1/2 tsp salt
2 14oz cans chicken broth
1 1/3 c milk
5 c cubed chicken- cooked
16 oz frozen peas

pastry topping:
2 c flour
2 tsp celery seed
1 tsp salt
1 tsp paprika
2/3 c shortening (crisco)

Brown sausage (about 20 min). Drain on paper towels. Melt margarine; blend in flour, salt, pepper. Stir in chicken broth and milk. Cook and stir until thickened. Add chicken, sausage, peas. Put in casserole dish. Top with pastry. Bake at 425 for 25-30 min.

Combine flour, celery seed, salt, paprika. Cut in shortening. Sprinkle with 4 Tbsp cold water. Mix with fork until all flour is moistened and dough clings together. Roll 1/8" thick. Place on top of casserole. Make several air slits.

To cook chicken:
Place chicken skin side up in greased 9x13" pan. Lightly cover. Bake at 350 for 1 hour.

Number Of Servings:
Number Of Servings:




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