Leftover chicken? Here's a savory way to use it and create a comfort-food dinner.
Savory Sausage-Chicken Pie
- Prep Time 30 min
- Total 60 min
- Servings 8
- Ingredients 10
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
Instructions
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Step1Heat 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.
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Step2Place 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.
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Step3Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.
Nutrition
370
Calories
19g
Total Fat
20g
Protein
30g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 0g
- Cholesterol
- 70mg
- 24%
- Sodium
- 980mg
- 41%
- Potassium
- 410mg
- 12%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 4g
- Protein
- 20g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 2%
- 2%
- Calcium
- 20%
- 20%
- Iron
- 15%
- 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 Choice
2Tips from the Betty Crocker Kitchens
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