1 package refrigerated pie pastry
2 cups diced cooked chicken
1 can unsweetened crushed pineapple
1/2 cup slivered almonds
1/2 cup chopped celery
1/2 cup shredded cheddar cheese
1/2 cup mayo
1/2 tsp salt
1/2 tsp paprika
Topping:
1/2 cup sour cream
1/4 cup mayo
1/2 cup shredded cheddar cheese
Cut each sheet of pie pastry into 4 1/2" rounds. Reroll scraps and cut out additional circles. Press pastry into bottom and up the sides of 14 ungreased muffin cups. Bake at 450 for 6-7 minutes or until golden brown. Cool on a wire rack.
In a bowl, combine chicken, pineapple, almonds, celery, cheese, mayo, salt and pepper. Refrigerate until chilled.
Just before serving, spoon two rounded tablespoons of chicken salad into each pastry cup. Make the topping and spoon over filling. Sprinkle with cheese.
**I wonder if you could use refrigerated biscuits instead of pie crust?
