The creamed chicken IS delicious. You make the pastry cups first, and then when they are baked, use a fork to lightly remove the tops of each cup (there is a scored circle), set them aside for later use and then remove a little of the inside of the pastry (that part will be discarded). Cook some chicken breasts in a can of chicken broth (around 2 cups of liquid, so you might need more than one can)and when done,dice the chicken. Make a roux (paste of equal parts of flour and margarine) in a pan, mixing well, then add in about two cups of the broth that you used to cook the chicken, some cooking sherry or dry white wine, some canned sliced mushroom pieces, the diced chicken, some frozen green peas (for color, as well as taste), and a little salt. The mixture should be creamy and hold together well, like a very thick cholent. Before serving, fill the pastry cups with the filling and replace the tops which were removed. Heat up just before serving and spoon some more filling over the tops of each cup, if desired, or on the plate. This is such a yummy forshpeis. You can even sprinkle a little paprika or parsely over the top, for a little more pizazz.
I have a scalloped potato recipe also, but I have to find it.