Home, About Me, Recipes, Hints & Tips
Home, About Me, Recipes, Hints & Tips
| 1/2 | pound fresh pork sausage |
| 1 | small chopped onion |
| 1 | cup chopped celery |
| 1 | cup sliced fresh mushroom |
| 2 | tablespoons flour |
| 1 1/2 | cups chicken broth |
| 2 | cups diced cooked chicken |
| 1 | cup frozen, sliced carrot |
| 1 | cup cut frozen green beans |
| 1/8 | teaspoon pepper |
| 1/2 | teaspoon white pepper |
| 1 | teaspoon poultry seasoning |
| 1 | package all-ready pie crust |
SHAPE SAUSAGE MEAT INTO 1-INCH BALLS. IN A LARGE SKILLET,
COOK SAUSAGES UNTIL BROWN ON ALL SIDES;
PUSH TO SIDES
OF SKILLET. ADD ONION, CELERY, AND MUSHROOMS; SAUTE IN
SAUSAGE DRIPPINGS FOR 2 MINUTES. GRADUALLY ADD FLOUR
AND CHICKEN BROTH, AND STIR UNTIL MIXTURE SIMMERS AND
THEN BECOMES THICK
(ABOUT 3 MINUTES).
STIR IN CHICKEN, CARROTS, GREEN BEANS AND PEPPER AND
POULTRY SEASON. REMOVE SKILLET FROM HEAT. SPOON MIXTURE
EVENLY INTO A SHALLOW 1 1/2 QUART OVENPROOF CASSEROLE DISH.
PREHEAT OVEN TO 400F. ROLL OUT ONE PIECRUST TO SAME SIZE AS
TOP OF CASSEROLE DISH. COVER DISH AND PIECRUST, TUCKING
EDGES OF CRUST OVER SIDES OF DISH. SPREAD OUT SECOND PIECRUST.
USING SMALL COOKIE CUTTERS, CUT OUT
DECORATIVE SHAPES
(CIRCLES, LEAVES, FLOWERS). BRUSH EDGES OF TOP CRUST WITH WATER.
ARRANGE DOUGH SHAPES ON CRUST, OVERLAPPING SLIGHTLY OVER
EDGES OF CASSEROLE TO FORM A BORDER. CUT TWO OR THREE SMALL
HOLES IN TOP CRUST
TO ALLOW STEAM TO ESCAPE. IF YOU LIKE,
CUT MORE DECORATIVE SHAPES FROM LEFTOVER DOUGH, AND DRAPE AROUND
VENT HOLES. BAKE CHICKEN POT PIE FOR 20 TO 25 MINUTES, OR UNTIL
PASTRY IS GOLDEN BROWN.
SERVE WITH APPLE NUT SALAD