Chicken Pastel in a Cup

Ingredients for Chicken Pastel in a Cup

• 1 lb boneless chicken breast, cubed
• 3 beef franks or hotdogs, chopped
• 2 boiled eggs, chopped
• 1 cup button mushrooms, chopped
• 1 medium carrot, chopped
• 1 medium potato, cubed
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth or stock
• 1/2 cup shredded cheddar cheese
• 12 slices loaf bread, crusts removed
• Salt and ground black pepper, to taste

How to cook Chicken Pastel in a Cup

1. 1.Preheat oven to 350°F. Flatten bread slices, press into a cupcake pan, and bake 5–6 minutes; cool.
2. 2.Melt butter in a pan. Sauté mushrooms, chicken, and hotdogs for 5 minutes.
3. 3.Add potato, carrot, and half the broth. Boil, cover, and cook over medium heat 5–7 minutes until vegetables are tender.
4. 4.Stir in flour gradually until smooth. Add eggs and remaining broth; cook until thickened, then season with salt and pepper.
5. 5.Fill bread cups with chicken pastel, top with cheddar, and serve.