Chicken Pastel in a Cup

Chicken Pastel in a Cup

Ingredients

• 1 lb. boneless chicken breast, cut into cubes
• 3 beef franks or hotdog, chopped
• 2 boiled eggs, chopped
• 1 cup button mushroom, chopped
• 1 medium carrot, chopped
• 1 medium potato, cut into cubes
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cup chicken broth or stock
• ½ cup shredded cheddar cheese
• 12 slices of loaf bread, dark edges removed
• Salt and ground black pepper to taste

Instructions

1. Preheat oven to 350F
2. Make the bread cups by flattening the bread slices. Do this by placing each slice on a clean flat surface. Use a rolling pin or a clean bottle to flatten the bread. Do this by rolling it over the bread slices. Arrange the flatten bread slices on a cupcake pan. Make sure to press it against the pan to form a cup shaped figure.
3. Put the pan with bread slices in the oven. Bake for 5 to 6 minutes. Remove and let it cool. Set aside.
4. Melt butter in a pan.
5. Sauté the mushroom, chicken, and hotdogs for 5 minutes
6. Add potato and carrot and pour half of the chicken broth. Let boil. Cover and cook in medium heat for 5 to 7 minutes. Add more broth if needed.
7. Sprinkle the flour all over the pot a tablespoon at a time. Stir and make sure that all ingredients are well blended.
8. Add the chopped boiled eggs and remaining chicken broth. Stir and cook until the desired thickness is achieved.
9. Sprinkle salt and pepper to taste.
10. Scoop the chicken pastel and put it in the bread cups. Top with grated or shredded cheese.
11. Serve. Share and enjoy!

Nutrition Information

Serving size: 8