Little Chicken Dinners

This recipe is from the betty crocker recipe cards of 1971 and is being posted in response to a request.

Form the sausage into 1-inch balls and in a medium skillet brown the sausage balls.

Remove and drain on paper towel lined plate.

Pour fat from skillet , melt butter over low heat.

Stir in the flour and salt until mixture bubbles.

Remove from heat.

Stir in broth , cream and mushrooms.

Return to heat and heat to boiling , stiring constantly.

Boil for 1 minute.

Heat oven to 425 degrees.

Divide the chicken , sausage and sauce between 6 ungreased individual baking dishes or pot pie pans.

For the pastry , unroll the pie crusts on a lightly floured board and roll to 1 / 8 inch thickness.

Cut rounds 2 inches larger than the top of the baking dishes being used.

Top each dish with a pastry round.

Folding under edges and fluting.

Cut slits on top of the pastry for venting.

Lightly cover with aluminum foil.

Place the individual dishes in preheated oven and bake for 20 minutes.

Remove foil and continue to bake for an additional 10 minutes.

When done insert a pastry chicken into .

bulk pork sausage, butter, all-purpose flour, salt, chicken broth, light cream, mushrooms, cooked chicken, pie crusts