Recipe: Perfect Pork and Chicken Pie (using sausage and cooked chicken, 1980's)

PERFECT PORK AND CHICKEN PIE

2 Pet-Ritz Deep dish pie crust shells
8 oz. pork sausage
1/4 cup butter
1/3 cup all purpose flour
1 tsp. celery seeds
1/2 tsp. paprika
1/2 tsp. poultry seasoning
1/4 tsp. curry powder
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
1 (13 1/2 oz.) can chicken broth
2/3 cup milk
2 cups cubed cooked chicken
1 (10 oz.) pkg.frozen peas, thawed

Invert one pie crust onto waxed paper. Let defrost until flat.

Preheat oven and cookie sheet to 375 degrees F.

In large skillet, brown sausage. Drain well on paper towels.

In same skillet, melt butter. Blend in flour, celery seed, paprika, poultry seasoning, curry powder, salt, and pepper. Stir in chicken broth and milk. Cook and stir until thick and bubbly. Cook 1 additional minute; add chicken, sausage, and peas.

Pour into pie crust. Cover with flattened crust; seal edge and cut slits for steam to escape.

Bake on preheated cookie sheet 45-50 minutes or until golden brown.

Makes 1 double-crust pie
Source: Vintage recipe booklet: A Celebration of Cooking in America: Timeless Recipes from the Kitchens of Pet, 1984