Southern Chicken Pies Recipe
Southern Chicken Pies has an Inimitable taste. The pork sausage and chicken broth gives the Southern Chicken Pies Astounding taste. must catch it
Ingredients
8 ounces bulk pork sausage
1/4 cup vegetable shortening
1/3 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 can chicken broth
2/3 cup milk
2 cups cubed cooked chicken
1 package frozen peas, thawed
1 1/3 cups sifted flour
1/2 teaspoon salt
1 teaspoon celery seed
1/2 teaspoon paprika
1/2 cup vegetable shortening
3 tablespoons water
Directions
In saucepan, brown sausage; drain on paper toweling.
Pour out fat.
In same saucepan, melt the 1/4 cup vegetable shortening.
Blend in the 1/3 cup flour, the 1/4 teaspoon salt, and the pepper.
Stir in chicken broth and milk.
Cook and stir until thickened and bubbly; cook 1 minute more.
Add chicken, sausage, and peas; heat through.
Divide among six 1 cup casseroles.
Top with Savory Pastry: Combine the 1 1/3 cups flour, the 1/2 teaspoon salt; the celery seed, and paprika.
Cut in the 1/2 cup vegetable shortening until mixture is uniform and resembles coarse crumbs.
Sprinkle with water, a tablespoon at a time; mix with fork until all flour is moistened ana dough clings together; press into ball.
Roll 1/8 inch thick on floured surface.
Cut in 6 circles the size of casseroles.
Cut slits near center of each circle; place one on each casserole.
Bake at 425° for 25 to 30 minutes.
Pour out fat.
In same saucepan, melt the 1/4 cup vegetable shortening.
Blend in the 1/3 cup flour, the 1/4 teaspoon salt, and the pepper.
Stir in chicken broth and milk.
Cook and stir until thickened and bubbly; cook 1 minute more.
Add chicken, sausage, and peas; heat through.
Divide among six 1 cup casseroles.
Top with Savory Pastry: Combine the 1 1/3 cups flour, the 1/2 teaspoon salt; the celery seed, and paprika.
Cut in the 1/2 cup vegetable shortening until mixture is uniform and resembles coarse crumbs.
Sprinkle with water, a tablespoon at a time; mix with fork until all flour is moistened ana dough clings together; press into ball.
Roll 1/8 inch thick on floured surface.
Cut in 6 circles the size of casseroles.
Cut slits near center of each circle; place one on each casserole.
Bake at 425° for 25 to 30 minutes.
