Mini Chicken Pot Pies
time to make 50 min 20 min prep
3-4 boneless skinless chicken breasts
1/2 cup chopped celery
1 tablespoon chopped toasted almonds (optional)
1/2 cup mayonnaise
1 (15 ounce) can cream of mushroom soup (get regular size can)
1 (15 ounce) can chicken broth (get regular size can)
1/4 cup dried breadcrumbs
1/4 cup grated parmesan cheese
1 (16 ounce) package frozen tart shells
1. Boil chicken or cook in a pressure cooker. I use a pressure cooker and use the water from it as the chicken broth. You could also cook in a microwave and use canned broth.
2. Chop the chicken. In a bowl mix all ingredients except bread crumbs and grated cheese.
3. Fill uncooked tart shells with chicken mixture. Combine some bread crumbs and cheese; sprinkle on top of the pot pies.
4. Place on baking sheet and cook in 350 degree oven about 30 minutes or until the pie shells are brown. You can also make this in a regular pie shell.