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Mini Chicken Pot Pies Recipe

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This recipe for Mini Chicken Pot Pies, by , is from The Toledo Area Chapter APA Celebrates National Payroll Week!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anneta Sudlow - Cooper Tire & Rubber Company
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/3 cup chicken broth
8 ounces frozen mixed vegetables
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:
Directions:
Preheat oven to 375 degrees.
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.

 

 

 

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