Recipe: Chicken Little Pies

CHICKEN LITTLE PIES

FOR THE CRUST:
1 (3 oz) pkg cream cheese
1 tsp chopped chives
1/4 cup butter, softened
1 cup flour
1/4 tsp salt
FOR THE CHICKEN FILLING:
4 oz can mushrooms, drained
1/3 cup onion, chpd
2 tbsp butter
2 cups cooked chicken, cubed
1 (10 1/2 oz) can condensed cream of chicken soup
1/4 tsp poultry seasoning
1/8 tsp pepper
FOR THE TOPPING:
1 cup toasted bread cubes
1/4 cup slivered almonds
2 tbsp butter, melted

Preheat oven to 425 degrees F.

TO MAKE THE CRUST:
Place cream cheese, chives, and butter in small mixing bowl. Blend at low speed until creamy. Gradually add flour and salt, blending well. Mixture will be pilly. Form into a ball. Cover and chill while preparing Chicken Filling.

TO PREPARE THE CHICKEN FILLING:
Saute mushrooms and onion in butter in large skillet. Blend in chicken soup, poultry seasoning, and pepper.

to prepare theTopping: Toss bread cubes and almonds with melted butter.

TO MAKE THE PIES:
Divide dough into 6 equal portions. Roll out each portion on floured surface to 6-inch circles. Fit loosely into 4-inch tart pans. Trim even with edge. Fill with Chicken Filling. Sprinkle with Topping.

Place tarts on cookie sheet and bake 25-30 minutes.

Servings: 6
Source: Pillsbury Bake Off