Perfect Pork And Chicken Pie(6 Servings)

• 2 Pet-Ritz deep dish pie crusts
• 8 oz. pork sausage
• 1/4 c. butter or margarine
• 1/3 c. all-purpose flour
• 1 tsp. celery seed
• 1/2 tsp. paprika
• 1/2 tsp. poultry seasoning
• 1/4 tsp. curry powder
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1 (13 1/2 oz.) can chicken broth
• 2/3 c. milk
• 2 c. cubed, cooked chicken
• 1 (10 oz.) pkg. frozen peas, thawed

1. Invert one pie crust shell onto waxed paper.
2. Let defrost until flat.
3. Preheat oven and cookie sheet to 375u0b0.
4. In large skillet, brown sausage.
5. Drain well on paper towels.
6. In same skillet, melt
7. butter.
8. Blend in flour, celery seed, paprika, poultry seasoning, curry powder, salt and pepper.
9. Stir in chicken broth and milk.
10. Cook and stir until thick and bubbly.
11. Cook 1 additional minute.
12. Add chicken, sausage and peas.
13. Pour into pie crust.
14. Cover with flattened crust.
15. Seal edge.
16. Cut slits for steam to escape.
17. Bake on preheated cookie sheet 45 to 50 minutes or until golden brown.

petritz deep dish pie crusts, pork sausage, butter, allpurpose, celery, paprika, poultry seasoning, curry powder, salt, freshly ground black pepper, chicken broth, milk, chicken, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=169100 (may not work)