Mini Chicken Pot Pies

Total Time:
1 hr
Prep:
15 min
Cook:
45 min

Yield:
12 appetizer servings
Level:
Easy

Ingredients
  • 1/3 cup chicken broth
  • 8 ounces frozen mixed vegetables (corn, peas, carrots)
  • 2 (10-ounce) cans chicken breast, drained
  • 1/2 can cream of celery soup
  • 1 tablespoon garlic herb seasoning blend
  • 1/4 cup butter, melted
  • 5 sheets phyllo dough
  • Pepper
  • Special Equipment: 12 oven-safe demitasse (espresso) cups, pastry brush
Directions
  • 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.


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    This recipe is featured in:

    Weeknight Dinners: Winter