Sunday, January 25, 2009

Savory Sausage Chicken Pot Pie Casserole

1 Lb. Ground Pork Sausage
1 Cup Thinly sliced Carrots
1 Cup Thinly sliced Celery
1 Med. Onion Chopped
2 Cups Cubed Cooked Chicken (boiled or Canned)
1 Can Condensed Cream of Celery Soup
1 Can Condensed Cream of Chicken Soup
1/2 Cup Milk
2 Cups Self Rising Flour
1/2 Cup Butter
2/3 Cup Milk

1. Preheat oven to 400 Degrees
2. Grease a 2 Quart Casserole Dish with Shortening or Cooking Spray
3. In a 10" Skillet cook Sausage, Carrots, Celery and Onion over Medium Heat, stirring occasionally until sausage is browned and vegetables are tender and Drain off any Fat
4. Stir in chicken, both Soups, and Milk until well blended and set aside
5. Place Flour in a large bowl, with a pastry blender or Fork cut in butter until mixture looks like coarse crumbs
6. Add 2/3 cup milk and stir until dough leaves the side of the bowl
7. Press half of the dough into the bottom of the casserole dish
8. Pour Sausage mixture over dough
9. Drop remaining dough by tablespoons over mixture
10. Bake 25-30 min or until sausage mixture is hot and bubbly and biscuits are golden brown

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