1/2 lb. bulk pork sausage
1/4 c. butter
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
Pastry Rounds (below)

Shape sausage into 1" balls. In 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.

Heat oven to 425 degrees. 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 dish. Flute. Cut slits on top. Place dishes on baking sheet; cover with aluminum foil. Remove foil last 10 minutes of baking. Bake 30 minutes or until crust is brown. Insert pastry chicken in each baking dish. 6 servings.

PASTRY ROUNDS: Prepare pastry for two-crust pie as directed on 1 package of our pie crust mix except roll 1/8" thick; cut into rounds 2" larger than tops of baking dishes. Roll remaining pastry 1/4" thick. Cut into chicken shapes. Place on ungreased baking sheet; insert wooden pick in each chicken. Bake 15 to 20 minutes.