Doggie Chicken Pot Pie

 

2 cups long-grain rice, cooked

4 tablespoons organic chicken broth

6 tablespoons natural cheddar cheese, grated

2 cups cooked chicken breast, chopped

1 cup frozen peas and carrots, thawed

 

1.)  Preheat the oven to 350^o F.  Place the phyllo shells on a cookie sheet and cook for 5 minutes or until crisp.

 

2.) Mix the rice and chicken broth with 4 tablespoons of the cheese and add the chicken, peas and carrots.  Fill the tart shells, sprinkle with the remaining cheese and bake for 10 minutes until the cheese has melted and the tarts are golden brown.