|Pie crust mix||2 Cup (32 tbs)|
|Chicken bouillon cube||1⁄2|
|Cooked diced chicken||3⁄4 Cup (12 tbs)|
|Light cream||3 Tablespoon|
Mix pastry according to package directions.
Roll out into a rectangle 7 x 10 inches.
Cut 12 circles with a 2 inch biscuit cutter.
Place on 2 flat bottomed baking dishes.
Mark the patties with a 1 inch biscuit cutter in the center.
When baked, this will lift out to give a hollow.
Cook one dish at a time on "roast" setting for 7 minutes or until brown spots start to appear on crust.
Melt butter on highest setting for 20 seconds, remove from heat, and stir in the flour.
Stir in the milk.
Cook for 2 minutes,stirring twice during cooking time.
Crumble the bouillon cube into the sauce, and season to taste.
Add the chicken and cream.
Remove centers from patties, and spoon-in filling.
Replace small lid if desired.