Chicken Pot Pie Tarts

Since I had leftover filling chilling in the fridge, I decided to try out an idea. What's better than chicken pot pie? Mini chicken pot pies, of course! Only problem is I didn't have any mini phyllo cups. So, instead, a little improv. Here's what I did.

Ingredients:

• 1 defrosted pie crust
• Chicken pot pie filling (see previous recipes)
• Baking spray
• A few pinches of parsley
  

Materials:

• A medium/small rimmed cup
• Mini-muffin baking tray

Directions:

1. Preheat oven to 375
2. Spray the baking pan
3. Spread out the pie crust onto a flat surface (like a cutting board)
4. Press the cup rim side down into the dough and twist to cut a small circle
5. Repeat this step until you have enough circles for each muffin spot on your tray
6. Carefully put the dough circles into the muffin spots
7. Spoon out a little bit of filling into each
8. Sprinkle some parsley on top
   
9. Bake for about 15-20 minutes or until golden brown

They will be very cute. Eat them anyway.