Savory Sausage-Chicken Pie

 

1

lb bulk pork sausage

1

cup thinly sliced carrots

1

cup thinly sliced celery

1

medium onion, chopped (1/2 cup)

2

cups cubed cooked chicken

1

can (10 3/4 oz) condensed cream of celery soup

1/2

cup milk

2

cups Gold Medal® self-rising flour

1/4

cup butter or margarine

2/3

cup milk

• 1 Heat oven to 400°F. Grease 2-quart casserole with shortening or cooking spray. In 10-inch skillet, cook sausage, carrots, celery and onion over medium heat, stirring occasionally, until sausage is browned and vegetables are tender; drain. Stir in chicken, soup and 1/2 cup milk.
• 2 Place flour in large bowl. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Add 2/3 cup milk; stir until dough leaves side of bowl. Press half of dough into bottom of casserole. Pour sausage mixture over dough. Drop remaining dough by tablespoonfuls over sausage mixture.
• 3 Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.