Little Chicken Dinners

• 1/2 lb. bulk pork sausage
• 1/4 c. butter or margarine
• 1/3 c. Gold Medal flour
• 1/4 tsp. salt
• 2 c. chicken broth
• 1 c. light cream
• 1 (3 oz.) can chopped mushrooms
• 2 c. cut-up cooked chicken
• 1 pkg. Our Pie Crust mix

1. Shape sausage into 1-inch balls.
2. In medium skillet, brown balls.
3. Remove and drain.
4. Pour fat from skillet.
5. Melt butter over low heat; stir in flour and salt until mixture is bubbly.
6. Remove from heat.
7. Stir in broth, cream and mushrooms with liquid.
8. Heat to boiling, stirring constantly.
9. Boil and stir for 1 minute.
10. Heat oven to 425u0b0.
11. Divide chicken, sausage and sauce into 6 ungreased individual baking dishes.
12. Place one pastry round on each dish, fold pastry under, even with edge of dish.
13. Flute.
14. Cut slits on top.
15. Place dishes on baking sheet and cover with aluminum foil. Remove foil the last 10 minutes of baking.
16. Bake 30 minutes or until crust is brown.
17. Insert pastry chicken in each baking dish. Makes 6 servings.

pork sausage, butter, gold medal flour, salt, chicken broth, light cream, mushrooms, chicken, pie crust

Taken from www.cookbooks.com/Recipe-Details.aspx?id=206054 (may not work)