Mini Chicken Pot Pies

  • Level: Easy
  • Total: 1 hr
  • Prep: 15 min
  • Cook: 45 min
  • Yield: 12 appetizer servings
Save Recipe

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

Directions

Special equipment:
12 oven-safe demitasse (espresso) cups, pastry brush
  1. Preheat oven to 375 degrees F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. To re-heat: 
  6. Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Chicken and Biscuit Pot Pie

Mini Chicken and Broccoli Pot Pies

30-Mile Pot Pie

Simple Chicken Pot Pie

Chicken Stew with Parsley Dumplings

🤤 More Drool-Worthy Recipes