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Appetizer RecipesChicken Appetizers pg 2 >  Mini Chicken Pot Pies



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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.


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