RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Appetizer RecipesChicken Appetizers pg 2 >  Mini Chicken Pot Pies



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


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



• 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


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.

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages