1 c. diced, cooked chicken
1/4 c. salad dressing
2 tbsp. fine chopped celery
1 tbsp. chopped pimento
1 tbsp. dry white cooking wine or water
1 stick pie crust mix
2/3 c. boiling water
2 eggs

For the filling: combine chicken, salad dressing, celery, pimiento and wine. Season with salt and pepper, cover and set aside.

In medium saucepan boil 2/3 cup water, add pie crust mix and stir for 1 minute on low heat; remove. Cool 2 to 3 minutes. Beating vigorously, add eggs, one at a time. Drop by teaspoons onto an ungreased baking sheet. Bake at 425 degrees for 20 minutes or until golden and dry. Cool. Split puffs, remove any soft dough from inside. Fill with filling. Makes 30 appetizers.