Chicken Sausage Prune Pie Recipes

SAVORY SAUSAGE-CHICKEN PIE

Savory Sausage-Chicken Pie image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 8

Number Of 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

Steps:

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.
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.
Bake 25 to 30 minutes or until sausage mixture is hot and bubbly and biscuits are golden brown.

Nutrition Facts : Calories 370, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 0 g

CHICKEN, SAUSAGE, AND LEEK PIE

Chicken, Sausage, and Leek Pie image

Make and share this Chicken, Sausage, and Leek Pie recipe from Food.com.

Provided by Chef LauraMD

Categories Chicken Breast

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 double crust pie crust
4 -5 leeks, cut into 1-inch pieces
3 chicken breast halves, cut into 1-inch pieces
14 -16 ounces breakfast sausage links, cut into bit size pieces
6 tablespoons flour
1 1/2 cups chicken broth
1/4 cup milk
1 teaspoon parsley
2 teaspoons chives, chopped
1/4 teaspoon tarragon
salt & pepper

Steps:

Add 2 T olive oil to pan over medium heat, add leeks and cook 10 minutes. Add chicken and sausage and cook until lightly browned and remove from the pan. Add 3 T butter and 2 T olive oil and flour, cook 1 minute, then add broth, milk, parsley, chives, tarragon and salt & pepper to taste. Set aside 3/4 c sauce. Add back in the chicken mixture to remaining sauce and turn off.
Roll out 2/3 of the pastry crust into a pie pan. Spoon in mixture. Roll out remaining crust and cut into strips and place over pie.
Bake at 425 for 20-25 minutes and serve with remaining sauce.

Nutrition Facts : Calories 459.8, Fat 25.1, SaturatedFat 6.5, Cholesterol 24.6, Sodium 551.9, Carbohydrate 43.6, Fiber 2.3, Sugar 2.6, Protein 14.7

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