Mini Chicken Pot Pies

Recipe courtesy Sandra Lee

Show: Semi-Homemade Cooking with Sandra LeeEpisode: Game Night

Rated: 4 stars out of 5Rate itRead users' reviews (45)

RECIPE
COMMENTS & REVIEWS(45)

Cook Time:
45 min
Level:
Easy
Yield:
12 appetizer servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 0 min

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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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Comments & Reviews

recipe Mini Chicken Pot Pies
Steve newport beach, CA 02-07-2009
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DELICOUS!!!!!
Rated: 5 stars out of 5

these little pies were quick and easy!!!!!!!! the whole family loved them!!!!!!!!!!!!! also very easy to handle!!!!!!!!
recipe Mini Chicken Pot Pies
Catherine Philadelphia, PA 05-27-2008
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A big hit!
Rated: 5 stars out of 5

I love this recipe! I have made it many times since I found it. And even my picky husband likes it! Sometimes if I have time... - or leftovers - I use cooked chicken instead of canned. And I also like to use puff pastry sheets instead of phyllo. Sometimes I line a muffin tin with the pastry and put a little cap on it - you can do this in any size muffin tin, depending on if you want to use it for an appetizer or main dish. And sometimes I use puff pastry shells and just add the filling when I serve. It's not quite as good as baking it all together, but super easy! Deeelish!Read more
recipe Mini Chicken Pot Pies
Brandi Harrodsburg, KY 05-20-2008
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My Husband Loves This Dish!
Rated: 4 stars out of 5

Usually my husband will not eat canned chicken, but I made this pot pie and he loved it! I did however put in two different... variations. I make one big pot pie in a baking dish instead of the cups. Also, I use a refrigerated pie crust instead of the phyllo dough. (We live in a small town and I couldn't find any.) This is quick and easy, I would certainly recommend this recipe.Read more
recipe Mini Chicken Pot Pies
Sharon Marriottsville, MD 03-19-2007
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This was good
Rated: 4 stars out of 5

Although I think the mini pot pies are cute, I did not make mine minis because I thought it would take too much of my time. ... I put all the ingredients in a 9 x 13 casserole dish and put whole sheets of phyllo dough on top. This was a nice, basic chicken pot pie. I had leftover chicken so I used that instead of canned. It was good.Read more
recipe Mini Chicken Pot Pies
Anonymous 03-15-2007
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easy chicken pot pies
Rated: 4 stars out of 5

This was an easy recipe and I had some middle schoolers help. They didn't want the carrots in the pies but other than that... hey loved having individual pies. And the tastewas great! A winner!Read more
recipe Mini Chicken Pot Pies
JOANIE UPTON, MA 03-03-2007
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delicious and easy
Rated: 5 stars out of 5

I made these for my husband and copmany and they all loved it. thanks for an easy recipe.