Recipe: Perfect Pork and Chicken Pie (using sausage and cooked chicken, 1980's)
Main Dishes - AssortedPERFECT 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
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
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Main Dishes - Assorted
Main Dishes - Assorted
- School Cafeteria Cheese Bunny on Toast (6 and 50 servings, 1960's)
- Swedish Potato Sausages (using ground beef and pork)
- Chicken-Ham Curry (1978)
- Texas Barbecue Pot Roast (beef or pork) (pressure cooker)
- Chimichanga (using beef stew meat)
- My Tamales
- Johnny Carino's Spicy Romano Chicken and Shrimp
- Liver Mush
- Artichoke Pie
- Summer Shack Corn Dogs
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute