MINI CHICKEN POT PIES

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Mini Chicken Pot Pies image

Provided by Sandra Lee

Categories     appetizer

Time 1h

Yield 12 appetizer servings

Number Of Ingredients 8

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

Steps:

  • 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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