Savory Sausage-Chicken Pie

Leftover chicken? Here's a savory way to use it and create a comfort-food dinner.

  • Prep Time 30 min
  • Total Time 60 min
  • Servings 8

Ingredients

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.

Expert Tips

Serve a salad of mixed greens and your favorite dressing.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
980mg
980%;
Total Carbohydrate
30g
30%
(Dietary Fiber
2g
2%
  Sugars
4g
4%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
2%;
Calcium
20%;
Iron
15%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.