Savory Chicken Pies
|Bulk pork sausage||1⁄2 Pound|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Chicken broth||13 3⁄4 Ounce (1 Can)|
|Reconstituted nonfat dry milk/Fluid milk||2⁄3 Cup (10.67 tbs)|
|Cubed cooked chicken/Leftover chicken||2 Cup (32 tbs)|
|Frozen peas||10 Ounce, thawed (1 Package)|
In saucepan brown sausage, breaking into pieces; drain on paper toweling.
Pour off fat.
In same saucepan melt margarine or butter.
Blend in flour, salt, and pepper.
Stir in chicken broth and milk.
Cook and stir till thickened and bubbly; cook 1 minute more.
Add browned sausage, cubed chicken, and thawed peas; heat through.
Divide mixture among six 1-cup casseroles.
Top with Savory Pastry.
Place casseroles on baking sheet.
Bake at 425° for 25 to 30 minutes.