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Chicken & Sausage Pie

Pastry for 9-inch Two-Crust Pie x 2

2 pounds pork sausage

3/4 cup butter

1 cup flour

3 teaspoon celery seeds

1 1/2 teaspoon paprika

1 1/2 teaspoon poultry seasoning

3/4 teaspoon curry powder

3/4 teaspoon salt

1/2 teaspoon pepper

3 cans (13 3/4 ounces) ready-to-serve chicken broth

2 cups milk

8 pre-cooked cubed chicken breasts


Prepare pastry.


Preheat oven and cookie sheet to 375˚F.  


Brown sausage in large skillet over medium-high heat; drain.  Drain sausage on paper towels. 


Melt butter in same skillet over medium heat.  Blend in flour, celery seeds, paprika, poultry seasoning, curry powder, salt and pepper.  Gradually stir in broth and milk.  Cook until thickened, stirring constantly.  Cook 1 minute more.


Add chicken and sausage.  


Pour into pie crusts.  Cover with crust.  Seal edge.  Cut slits for steam to escape.  


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