Wow that was a tongue twister! I made these little pot pies when I realized I didn't have frozen pie crusts in the freezer for this recipe. I used the same recipe but poured the chicken mixture into six ramekins instead of a pie shell.

I pulled out my Pepperidge Farm Puff Pastry (any puff pastry will do), waited the required 10 minutes for it to thaw, rolled it out and cut it into squares with my pizza cutter. After I scooped the chicken mixture into individual ramekins, I placed a puff pastry square on top. Then I adorned them with little designs I cut with little cookie cutters.

Finally, I bushed them with a beaten egg, and cooked at 350 for about 20 minutes (or until the pastry looked golden brown. De-lish.