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This from-scratch deep-dish chicken casserole comes from a Caledonia, Michigan, reader. "It's not your run-of-the-mill chicken pie," says the reader, who adds a bit of pork sausage for farm-hearty flavor. "Anyone who tries it just can't get enough of it."
- 1/2 pound bulk pork sausage
- 1/4 cup butter or margarine
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 14-1/2-ounce can chicken broth
- 2 cups chopped cooked chicken or turkey
- 2/3 cup milk
- 1 10-ounce package frozen peas, thawed
- 2 cups all-purpose flour
- 2 teaspoons celery seed
- 1 teaspoon paprika
- 2/3 cup shortening
- 6 to 7 tablespoons cold water
1. In a large saucepan, brown pork sausage. Drain off fat and set sausage aside.
2. In the same pan, melt butter or margarine. Stir in the 1/3 cup flour, 1/4 teaspoon of the salt, and the pepper. Add broth and milk all at once. Cook and stir until thickened and bubbly.
3. Stir in browned sausage, chicken or turkey, and thawed peas. Keep warm.
4. Meanwhile, in a medium bowl, prepare crust by combining the 2 cups flour, the celery seed, paprika, and remaining 1/4 teaspoon salt. Cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of the water over part of dough mixture; gently toss with fork. Push to side of bowl. Repeat until all is moistened. Divide dough into thirds. Form 2/3 into a ball and the remaining 1/3 into another ball.
5. On a lightly floured surface, roll the larger ball of dough to about 1/8-inch thickness. Ease pastry into a 2-quart casserole. Trim pastry to 1/2 inch beyond the edge of casserole. For top crust, roll the smaller ball of dough to about 1/8-inch thickness. Cut decorative slits or cut-outs so the steam escapes.
6. Transfer chicken mixture to pastry-lined casserole. Add top crust. Fold edge of bottom crust over edge of top crust. Flute edge.
7. Bake in a 450 degree F oven for 25 to 30 minutes or until the pastry is a golden brown. Makes 6 servings.