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MINI CHICKEN POT PIES

Semi-Homemade Cooking 2 by Sandra Lee

Who wouldn't take quick comfort in these petite pies stuffed with herbed vegetables and tender bites of white meat chicken? A scaled-down version of the kind Mom made, these minis feature frozen vegetables, canned chicken breast, and ready-made phyllo dough. Each pie is baked in an espresso cup—a cute contemporary twist that perks up any occasion.
makes 12 appetizers
prep time 15 minutes
cooking time 45 minutes

 

INGREDIENTS

• 1/3 cup chicken broth, Swanson
• 8 ounces frozen mixed vegetables (corn, peas, carrots)
• 2 cans (10 ounces each) chicken breast, drained, Hormel
• 1/2 can (10¾-ounce)  condensed cream of celery soup, Campbell's
• 1 tablespoon garlic herb seasoning blend, McCormick
• 1/4 cup butter, melted
• 5 sheets phyllo dough, Athens Foods
• Black pepper
 

DIRECTIONS

1. Preheat oven to 375 degrees F.

2. In a medium saucepan over medium heat, heat broth. Add frozen vegetables and chicken; simmer for 15 minutes. Add soup and seasoning blend; cook for another 5 minutes Set aside.

3. Arrange 12 oven-safe espresso (demitasse) cups 2 inches apart on a baking sheet lined with parchment paper. Fill each cup with 1 heaping tablespoon chicken mixture.

4. Brush melted butter over each sheet of phyllo dough, and cut each sheet into 3-inch squares. Top each cup with 5 phyllo squares; fold ends toward sides of cups

5. Bake pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.

To reheat: Place chilled cups on a baking sheet, loosely cover with parchment paper or foil. Bake at 300 degrees F for 10 minutes.
 

 

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