I have never had a pot pie like this. It's a recipe from Heather's family, and absolutely delicious. This is real, down home, comforting country cookin'. It may sound a little weird at first, but it is one of my favorite things that Heather makes.
1/2 pound ground pork sausage
1/4 cup butter
1/3 cup flour
1/4 tsp. salt
1/8 tsp. pepper
1-3/4 cup chicken broth
2/3 cup milk
2 cups cut-up cooked chicken
1 10 ounce bag frozen peas
1 package refrigerated pie pastry (one crust)
Brown sausage in a large skillet. When cooked, remove sausage from skillet with slotted spoon and set aside, reserving drippings in skillet. Add butter to drippings. When butter is melted, add flour, salt and pepper. Cook and stir until flour is slightly browned. Add chicken broth and milk and stir until mixture is thick and creamy. Add cooked sausage, chicken and peas to sauce and stir gently. Spoon mixture into 2-1/2 or 3 quart casserole dish, and top with pie pastry. Flute edges as desired and cut a few small slits in crust for steam to escape. Bake at 425 for 30 minutes or until crust is golden brown.
1/2 pound ground pork sausage
1/4 cup butter
1/3 cup flour
1/4 tsp. salt
1/8 tsp. pepper
1-3/4 cup chicken broth
2/3 cup milk
2 cups cut-up cooked chicken
1 10 ounce bag frozen peas
1 package refrigerated pie pastry (one crust)
Brown sausage in a large skillet. When cooked, remove sausage from skillet with slotted spoon and set aside, reserving drippings in skillet. Add butter to drippings. When butter is melted, add flour, salt and pepper. Cook and stir until flour is slightly browned. Add chicken broth and milk and stir until mixture is thick and creamy. Add cooked sausage, chicken and peas to sauce and stir gently. Spoon mixture into 2-1/2 or 3 quart casserole dish, and top with pie pastry. Flute edges as desired and cut a few small slits in crust for steam to escape. Bake at 425 for 30 minutes or until crust is golden brown.
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