Perfect for an open house or tea. Pastry mix provides a shortcut that makes the cream puffs extra-easy.

2 c. finely chopped cooked chicken
1/4 c. finely chopped celery
2 tbsp. dry white wine
1/4 tsp. salt
Dash pepper
2 tbsp. chopped pimiento
1/3 c. mayonnaise or salad dressing
2/3 c. water
1 stick piecrust mix, crumbled
2 eggs

In mixer bowl, stir together chicken, celery, pimiento, mayonnaise, wine, salt and pepper; chill.

In small saucepan, heat water to boiling. Add crumbled piecrust 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 electric mixer for 2 minutes. Drop dough from rounded teaspoon onto ungreased baking sheet.

Bake in 425 degree oven for 20 to 25 minutes until puffed, golden brown, and dry. Transfer puffs to rack; cool slowly away from draft. Split and fill with chilled chicken mixture. Makes 3 1/2 dozen small puffs.

If desired, make 12 luncheon-size puffs; drop dough from rounded tablespoon onto baking sheet; bake 25 minutes.