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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By billymacanallay
on April 15, 2013
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Switched to store-bought/ready rotisserie chicken instead of canned and use refrigerated pie crust rather than phyllo dough. Also, we double up the ingredients often so we can use bigger cups. This recipe is a huge HOME RUN. Everyone in the family raves about it...including normally picky eaters.
By ritamai
Nashville, TN
on June 01, 2011
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All the ingredient that the recipe calls for I have at home. Frozen chicken breast, frozen veggies, biscuits, cream of mushroom and mini foil pans. "INSTANT POT PIES" Love it.
By james2666_12199947
Marana, 41
on May 01, 2011
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This is a great recipe to make when my Great-granddaugters are over here. They like to try new things and this can be made with different meats. This is a good dish to have the ingredients on hand so it could be made for unexpected company also.
Read all 46 reviews