1 lb. pork sausage links
24 lg. mushrooms OR
2 (4 oz.) cans mushrooms
1/2 c. flour
Salt and pepper to taste
1 1/3 c. cream or condensed milk
4 c. chicken stock
2 cooked chickens, cut up

Preheat oven to 425 degrees. Cut sausage links into small pieces and saute. Drain off fat, and saute mushrooms in small amount of butter.

Melt 1/2 cup butter and blend in flour and seasonings. Add chicken stock and cream. Bring to a boil, stirring constantly, and boil 1 minute.

Put chicken, mushrooms, and sausage pieces into a baking dish. Pour sauce over top with Savory Pastry.

SAVORY PASTRY
2/3 c. shortening
2 c. flour
1/2 tsp. salt
1 tsp. celery seed
1 tsp. poultry seasoning
1 tsp. paprika

Cut shortening into remaining ingredients until the consistency of small peas. Mix in about 4 tablespoons cold water with a fork until dough clings together.

Form into a smooth ball and roll pastry out to shape of baking dish. (I use a 9 x 13 glass one.) Bake 35-40 minutes.