Boil chicken or cook in a pressure cooker until cooked through.

If using a pressure cooker, reserve the cooking liquid for chicken broth.

Alternatively, cook chicken in a microwave and use canned broth.

Chop the cooked chicken into bite-sized pieces.

In a large bowl, combine chopped chicken, celery, almond (if using), mayonnaise, cream of mushroom soup, and chicken broth.

Mix all ingredients well.

Fill uncooked tart shells with the chicken mixture.

In a small bowl, combine bread crumbs and grated parmesan cheese.

Sprinkle the bread crumb and cheese mixture on top of the pot pies.

Place the filled tart shells on a baking sheet.

Bake in a preheated 350 degree oven for about 30 minutes, or until the pie shells are golden brown and the filling is heated through.

Alternatively, bake in a regular pie shell.