Yield: 6 servings
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1/2 pound bulk pork sausage
1/4 cup margarine
1/3 cup flour
1/4 teaspoon salt
2 cups chicken broth
Pastry Rounds (below)
1 cup light cream
1 can (3 ounces) chopped mushrooms
2 cups cooked chicken, cut up
Cooking time: 30 minutes
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Preheat oven to 425 degrees.
Shape sausage into 1 inch balls.
In a medium skillet, brown balls; remove and drain.
Pour fat from skillet.
Melt butter over low heat; stir in flour and salt until mixture is bubbly.
Remove from heat.
Stir in broth, cream and mushrooms (with liquid).
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Divide chicken, sausage and sauce into 6 ungreased individual baking dishes.
Place one Pastry Round on each dish; fold pastry under, even with edge of the dish.
Flute.
Cut slits on top.
Place dishes on baking sheet; cover with aluminum foil.
Remove foil the last 10 minutes of baking.
Bake 30 minutes or until crust is brown.
Insert pastry chicken in each baking dish.
Pastry Rounds:
Prepare pastry for two-crust pie as directed on pie crust except roll 1/8 inch thick; cut into rounds 2 inches larger than tops of baking dishes.
Roll remaining pastry 1/4 inch thick.
Cut into chicken shapes.
Place on ungreased baking sheet; insert wooden pick in each chicken.
Bake 15-20 minutes.