• 1 (10 or 12.5 oz) can Chicken in Water, drained
• 2 cups small broccoli florets, cooked and well drained
• 3/4 cup shredded mild Cheddar cheese
• 1 (10 oz.) can cream of chicken soup
• 2 green onions, finely chopped
• 2 tsp. Dijon mustard
• 2 tsp. finely chopped fresh thyme
• 1/4 tsp. each salt and pepper
• 36 mini tart shells (2 inch), thawed for 15 minutes

Preheat oven to 400°F. Line baking sheet with parchment paper; set aside. Stir together chicken, broccoli, cheese, soup, green onions, Dijon mustard, thyme, salt and pepper; spoon into tart shells. Place on prepared pan. Bake for 20 to 25 minutes until filling is heated through and pastry is golden brown.

Tip: Freeze half of the mini pies for later enjoyment if desired. Reheat pies from frozen in 350°F oven for 20 to 25 minutes or until filling is heated through.