2 c. finely chopped cooked chicken
1/4 c. finely chopped celery
1/4 tsp. salt
Dash pepper
2 tbsp. pimiento
1/3 c. mayonnaise
2/3 c. water
1 stick pie crust mix, crumbled
2 eggs

Stir together chicken, celery, pimiento, mayonnaise, salt and pepper; chill.

In small saucepan, heat water to boiling. Add crumbled pie crust mix; stir vigorously over low heat until pastry forms a ball and leaves sides of pan. Cook 1 minute more, stirring constantly. Add eggs and beat on low speed of mixer for 2 minutes.

Drop dough from rounded teaspoon onto ungreased baking sheet. Bake at 425 degrees for 20-25 minutes until puffed, golden brown and dry. Put on rack and cool slowly, away from drafts. Split and fill with chilled chicken mixture. Makes 3 1/2 dozen small puffs.