Chicken Filled Pies

Pastry
3 sticks of butter, salted, room temperature
3 cups flour
1 – 8 ounce cream cheese, room temperature

Mix the above and refrigerate until well chilled, a couple of hours.  Roll pastry thin on floured cutting board.  Use a biscuit cutter and cut rounds 2 inch in diameter. 

Fill with chicken filling, approximately 1 teaspoon.

3 boneless skinless chicken breast
Season and grill your chicken on a grill for added flavor.  Let chicken cool and cut into small pieces. 
Place in bowl and add the following;
1 can cream of mushroom soup
2 cups of mozzarella grated cheese
2 teaspoons Worcestershire Sauce
2 teaspoons granulated garlic
1 teaspoon black pepper
Lawry’s Seasoning to taste
Mix with the chicken and add 1 teaspoon to each round of pastry.  Fold over and seal with a fork.  Also prick the center of each filled pie in order for pies to let out steam while baking.  Sprinkle with Paprika for color.  Bake on a cookie sheet which has been lined with parchment paper.

Bake in a 400 degree oven  for 20 minutes until golden brown.  Cool and enjoy, have some fun!