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Chicken Sausage Pies's picture
  Bulk pork sausage 1⁄2 Pound
  Canned chopped mushrooms 3 Ounce, drained (Reserve 14 Cup Liquid, 1 Can)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Gold medal flour 1⁄4 Cup (4 tbs) (Regular Or Wondra)
  Salt 1⁄4 Teaspoon
  Chicken broth 2 Cup (32 tbs)
  Light cream 1 Cup (16 tbs)
  Canned peach halves 30 Ounce, well drained (1 Can)
  Chopped cooked chicken 2 Cup (32 tbs)
  Two crust pastry 1

Shape pork sausage into 1" balls.
Brown on all sides in medium skillet; remove and drain on paper towels.
Drain fat from skillet.
In same skillet, cook and stir mushrooms in melted butter for 5 min.
Remove from heat.
Stir in flour and salt.
Cook over low heat, stirring until mixture is bubbly.
Remove from heat.
Stir in chicken broth, cream, and reserved mushroom liquid.
Heat to boiling, stirring constantly.
Boil 1 min.
Place a peach half in each of six 1 1/2-cup individual casseroles; top with chicken and sausage balls.
Pour cream sauce over meat.
Heat oven to 425°.
Roll out half of pastry 1/8" thick.
Cut 3 circles, allowing pastry to be 2" larger in diameter than top of filled casseroles.
Place each circle on a casserole.
Fold pastry under, making it even with edge of dish; flute.
Cut slits near center.
Repeat with remaining pastry.
Place casseroles on baking sheet; lay piece of aluminum foil over tops.
Bake 20 min.
Remove foil and bake 10 min longer, or until crust is nicely browned.
If desired, stand a Chicken Little upright in center of each baked crust; surround with garnish of parsley or sliced pimiento.

Recipe Summary

Difficulty Level: 
Very Easy
Preparation Time: 
5 Minutes

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Chicken Sausage Pies Recipe