Southern Chicken Pies

chef.jackson's picture

Oct. 24, 2011


Bulk pork sausage 8 Ounce
Crisco 1/4 Cup (4 tbs)
Flour 1/3 Cup (5.33 tbs)
Salt 1/4 Teaspoon
Pepper 1/8 Teaspoon
Chicken broth 13 3/4 Ounce (1 Can)
Milk 2/3 Cup (10.67 tbs)
Cooked cubed chicken 2 Cup (32 tbs)
Frozen peas 10 Ounce , thawed (1 Package)
Sifted flour 1 1/3 Cup (21.33 tbs)
Salt 1/2 Teaspoon
Celery seed 1 Teaspoon
Paprika 1/2 Teaspoon
Crisco 1/2 Cup (8 tbs)
Water 3 Tablespoon



1. Preheat the oven to 425°


2. In a large saucepan, heat the sausages and brown them. Drain the sausages on a paper towel.

3. In the same pan, place the Crisco and heat till melted. Blend in the 1/3 cup flour, the 1/4 teaspoon salt, and the pepper and mix well.

4. Add the chicken broth to the pan and then pour in the milk. Blend well till completely mixed. Heat the sauce for one minute till thick and bubbly.

5. Add the chicken, sausage, peas to the pan and heat through again

6. Divide this mixture into six 1-cup casseroles.

7. Prepare the savory pastry by combining the 1 1/3 cups flour, the 1/2 teaspoon salt; the celery seed, and paprika.

8. Cut the Crisco into the flour to resemble breadcrumbs and sprinkle with water one tablespoon water at a time till the flour is soft and sticks together.

9. Roll this out into 1/8 inch thick sheet on a floured surface. Cut into 6 circles that are the size of casseroles. Cut slits into the sheets and then paste them on top of each casserole

10. Bake for 25 to 30 minutes


11. Serve hot

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 601Calories from Fat 352

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 11 g55%

Trans Fat 0 g


Sodium 701 mg29.21%

Total Carbohydrates 36 g12%

Dietary Fiber 3 g12%

Sugars 4 g

Protein 25 g50%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet