2 c. cooked chicken, cubed
1/2 c. sharp Cheddar cheese, shredded
1 can (2 oz.) mushroom stems and pieces, drained
1 tbsp. pimiento, chopped
1/2 c. sour cream
1/2 tsp. salt
1/4 tsp. dried thyme leaves, crushed
Dash pepper
1 pkg. (10 oz.) frozen pastry shells, thawed
1 beaten egg white
Parsley for garnish

1. In a medium bowl, combine the cheese, drained mushrooms and pimiento.

2. In small bowl, stir together the sour cream with salt, thyme, pepper. Add the sour cream mixture to the chicken mixture. Stir until well mixed.

3. Brush the dough with egg white. Place shells on an ungreased baking sheet.

4. Bake at 425 degrees F. for 15 to 20 minutes or until golden brown. Follow package directions.

5. Fill shells with chicken mixture. Sprinkle with parsley and serve immediately.