Chicken pot pie party appetizers

It's chicken pot pie, only smaller, easier, faster and party-friendly.

To keep it simple, start by using preformed pastry shells made from phyllo dough. These are widely available in the grocer's freezer section.

To get a jump on things, make the filling up to a day in advance and refrigerate.

The cups can be filled a few hours before the party, then quickly popped in and out of the oven as needed.

3 packages (each package contains 15 cups) frozen phyllo cups8-ounce package cream cheese, softened2 egg whites½ teaspoon dried thyme1/8 teaspoon paprika½ teaspoon salt¼ teaspoon ground black pepper¾ cup petite peas1 carrot, finely grated2 cups finely chopped cooked chicken¼ cup grated Parmesan cheeseHeat the oven to 350 degrees. Arrange the phyllo cups over 1 rimmed baking sheet (or several baking sheets if you want to bake them in batches).In a medium bowl, whisk together the cream cheese, egg whites, thyme, paprika, salt and pepper.Add the peas, carrots and chicken, mixing well.Spoon about 1 teaspoon of the filling into each cup, then sprinkle with Parmesan.Bake for 15 minutes. Serve immediately.If you like, these miniature pot pies can be topped with a layer of puff pastry.To prepare the tops, thaw a sheet of prepared frozen puff pastry according to package directions.Use a 1-inch round cookie cutter to cut circles, then bake them on a baking sheet at 350 degrees for 15 minutes.Set one baked round over each fully baked pot pie just before serving.<B></B>