Portion Size: ½ cup over 1 pastry shell

Ingredients: Yields: 12 servings

Ingredients	Notes:
1 (10 ounce) package Puff Pastry Shells	Or use toasted English muffins or bread
1 tablespoon olive oil
1 small onion	Wash, trim and chop
1 teaspoon garlic powder
2 lbs. fresh cooked diced chicken
1 cup frozen peas, thawed
1 can fat free evaporated milk
2 (8oz.) light cream cheese
2 eggs, beaten
8 oz. Smoked Gouda Cheese	Shredded

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Bake the pastry shells according to the package directions	Remove from the baking sheet and cool on a wire rack
2	Heat the oil in a 10-inch skillet over medium heat. Cook chicken until lightly browned.	Cook until internal temperature reaches 165° F for 15 seconds.
3	Add the onion and garlic powder.	Cook for about 5 minutes or until tender
4	In a large bowl whip, cream cheese, evaporated milk, eggs and Gouda Cheese.
5	In a large skillet with chicken over low heat add cheese mixture, heat to a slow boil. (Stir frequently) Reduce the heat to low. Add peas and heat through.	Cook for 5 minutes.
6	Spoon about 1/2 cup of the chicken mixture in each shell. Serve immediately.