Ingredients: 1 tbsp tablespoon of vegetable oil

1 lb pound of skinless chicken breasts

1 medium sized onion (chopped)

1 can of cream of chicken soup

1 cup frozen vegetables (your choice)

1/2 tsp teaspoon of salt

1/4 tsp teaspoon of pepper

1/4 tsp teaspoon of thyme

1 tsp of garlic powder

1 cup of shredded cheddar cheese

2-3 cans of Pillsbury Flaky Rolls or puff pastry

Directions: 1. Heat oven to 375 degrees, spray 12 miniature pie tins with cooking spray. 2. In a nonstick skillet, heat oil over medium-high heat. Cook chicken in oil for 5 to 7

minutes until chicken is no longer pink in center. Add onion and chicken soup; heat to simmering. Add frozen vegetables and seasonings. Heat until hot and then remove from heat. Cool for 5 minutes and stir in cheese.

3. Open puff pastry and line the bottom of each tin with the pastry, pour chicken mixture on top of the dough resting in the tin and cover with another portion of dough, poking 2-5 small holes in the top of the dough.

4. Press down the edges of the dough with a fork all the way around each tin making a tight seal.

5. Bake for 25 to 30 minutes or until toothpick inserted in centre comes out clean. Cool for 5 to 10 minutes and serve!

Preparation: 45 minutes Yield: 12 servings

06OCT

MINIATURE CHICKEN POT PIES