1. Cut crusts off bread. 2. Using a rolling pin, roll each slice to 1/4 inch thickness. 3. Fit each into lightly greased 6 oz custard cup or jumbo muffin pan. 4. Bake in centre of 375 degree Fahrenheit oven until golden brown, about 8 minutes. 5. Meanwhile, in a large saucepan, melt butter over medium heat; cook onion, carrot, celery, red pepper, salt, pepper, and thyme, stirring occasionally, until onion is softened, about 2 minutes. 6. Add flour; cook, stirring constantly, for 1 minute. 7. Whisk in stock, milk and vinegar; cook, whisking often, until thick enough to coat back of spoon, about 10 minutes. 8. Add chicken and peas; cook until bubbly and peas are tender, about 3 minutes. 9. Spoon into toast cups just before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
