Recipe courtesy of Sandra Lee
Episode: Game Night
Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
12 appetizer servings
Level:
Easy

Ingredients

Directions

Special equipment: 12 oven-safe demitasse (espresso) cups, pastry brush

Preheat oven to 375 degrees F. 

In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside. 

Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture. 

Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm. 

To re-heat: 

Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Red Wine Pot Roast

Recipe courtesy of Ree Drummond

Apple Pie

Recipe courtesy of Robert Irvine

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Pot Roast Stew

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Chicken Tortilla Casserole

Recipe courtesy of Ree Drummond

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.