I am going to use the pre-baked puff pastry idea myself in the future. Here is a to-die-for recipe for chicken potpie from Ina Garten. When I made it, I just used a "red box" pie crust (I'm so NOT a baker). I baked the filling as a whole double-crusted pie. Even though I used a deep dish pie plate, I had filling leftover. I froze that. Can't remember if I've used it yet or not - I'll have to go look lol! Ingredients: 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tablespoons olive oil Kosher salt Freshly ground black pepper 5 cups chicken stock, preferably homemade 2 chicken bouillon cubes 12 tablespoons (1 1/2 sticks) unsalted butter 2 cups yellow onions, chopped (2 onions) 3/4 cup all-purpose flour 1/4 cup heavy cream 2 cups medium-diced carrots, blanched for 2 minutes 1 (10-ounce) package frozen peas (2 cups) 1 1/2 cups frozen small whole onions 1/2 cup minced fresh parsley leaves For the pastry: 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Directions: Preheat the oven to 350 degrees F. Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken. In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. seagrass

I love that look. Rustic charm!

I messed up and used puff pastry instead of phyllo--I understand the difference now. Prior to this experiment, I thought they were the same thing. My fake strudel tasted okay but I think it is jus easier to purchase from bakery. I'm glad I tried though. Live and learn!

Are the cups entree size or appy size? My DDIL makes a wonderful puff pastry cup dish filled with diced pears, proscuitto ( could be any ham) blue cheese and a drizzel of honey. I have posted a veggie phyllo " pizza " recipe here many times over the years but my real claim to fame is that it was published in the Penzey magazine several years ago.....OK more than several. It's really good and you can easily just use the phyllo you have. Stacked Pizza 7 sheets phyllo pastry 1/2 Cup butter melted 7 Tbl freshly grated parmesan 1 1/2 Cup grated mozarella 1 sweet onion sliced thinly, And Separated Into Rings 5 -6 roma tomatoes, sliced 1 Tsp oregano salt and pepper to taste ( I don't use -any I find the parm salty enough and I forget about the pepper!!!) fresh herbs sprigs thyme, oregano or rosemary Preheat oven to 375. Follow package instructions to thaw phyllo. Place 1 sheet of phyllo on baking sheet, brush with butter and sprinkle with 1 TBSP of the parmesan cheese. Repeat until all layers are used. Press down firmly so layers stick together. Sprinkle top sheet with mozerella. Place onions on top then place tomatoes on top. Season with oregano. Bake for 20-25 minutes until edges are golden, and the bottom is cooked. Decorate with fresh herbs and cut into squares (squares can be cut in half to make two bite trinagles) Notes: I slice the onions and then cut the circles in half to arrange on top. I also try and line the tomatoes up in a diagonal pattern, I don't place them randomly, and then when I cut it I cut the squares so each piece has 1 roma slice. I also don't measure anything anymore I just sprinkle the cheese. I use rosemary but I cut the leaves off the stems. I've often cooked it with the rosemary on it. I also line my baking sheet with parchment paper.