1/2 lb sausage (Giant Eagle has organic chicken apple sausage that’s fantastic)
~1 1/2 cups sliced mushrooms (small package)
1/4 cup unsalted butter
1/3 cup flour
2 cups chopped, cooked chicken (I usually make chicken broth when I’m making this.)
1/4 tsp salt
2 cups chicken broth
1 cup cream/half & half
2 cans peach halves/slices
pastry

Preheat oven to 425 F

Cut up sausage into pieces, and then brown. Set aside. Saute mushrooms in butter approximately 5 minutes. Stir in four and salt. Once moisture is absorbed, add chicken broth and cream. Heat to a boil, stirring constantly. Boil one minute, then remove from heat.

Place peaches in casserole dish. Top with chicken and sausage. Pour over mushroom and cream sauce. Top with pastry.

Cover with foil and bake 20 minutes. Remove foil and cook 10 minutes longer.

Caution: peaches will burn your mouth, no matter how cautious you are.

Because this makes a lot for two people, I use two square 9×9 pans and freeze one pan for later.