Little Chicken Dinners

1/2 lb. bulk pork sausage
1/4 cup butter or margarine
1/3 cup flour
1/4 tsp. salt
2 cups chicken broth
1 cup light cream
1 can (3oz) chopped mushrooms
2 cups cut up cooked chicken
Pastry Rounds
6 servings
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 425F.
Divide chicken, sausage and sauce into 6 ungreased individual baking dishes.
Place on 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.

Pastry Rounds:
Prepare pastry for two-crust pie as directed on 1 package Betty Crocker 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.