Chicken Pie with Italian Sausage, Mushrooms, and Puff Pastry

2-3 chicken breasts*
5 sausages
2 eggs
1 red pepper diced
10 mushrooms sliced
10 oyster mushrooms sliced
1 portobello sliced
1 cup good white wine
1 cup strong chicken broth
1 half package frozen puffed pastry thawed and rolled out

Cook 5 links of spicy italian sausage and slice in bite sized pieces. Drain on paper towel.

Hard cook to eggs..cool and peel.

Slice mushrooms - plain white or brown mushrooms, oyster mushrooms, for sure, and any other mushroom the more the merrier.

Melt 3 TBSP butter in a medium sized saucepan.

Add 3 TBSP flour to make a roux. Cook on medium heat for about 3 minutes until the roux is slightly browned.

Add 1/2 cup liquid (I suggest white wine) and follow with about 2 cups liquid (chicken boullion combined with milk or chicken broth alone is fine.) Simmer until thickened - quite thick as the other veggies contain water and will thin this gravy.

Place cooked chicken, sausage, hard boiled eggs and what ever veggie you have on hand. (I quickly parboil the carrots and other root veggies and use the veggie water as part of the liquids in the gravy.)

Cover with puffed pastry rolled out to fit your dish and vented at the top.

Bake in a hot oven at 400 degrees farenheit for 35 minutes or more until the crust is browned and the gravy is bubbly.

*I usually use pheasant for this dish instead of chicken cause i married a hunter but...it is good any which way.