Mini Chicken Pot Pies

Name: Mini Chicken Pot Pies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 12
Cuisine: Global
Ingredients: 59 milliliters butter, melted; 567 grams chicken breast, drained; 79 milliliters chicken broth; 1 cans cream of celery soup; 227 grams frozen mixed vegetables (corn, peas, carrots); 12 servings Pepper; 5 sheets phyllo dough; 1 Tbsp garlic herb seasoning blend

Mini Chicken Pot Pies requires about 1 hour from start to finish. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 137 calories, 12g of protein, and 6g of fat each. If you have vegetables, pepper, phyllo dough, and a few other ingredients on hand, you can make it.

Instructions

Special equipment: 12 oven-safe demitasse (espresso) cups, pastry brush

Ingredients you will need

Espresso

Equipment you will use

Pastry Brush

Oven

Preheat oven to 375 degrees F.

Equipment you will use

Oven

In a medium saucepan, heat the chicken broth.

Ingredients you will need

Chicken Broth

Equipment you will use

Sauce Pan

Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat.

Ingredients you will need

Chicken Breast

Vegetable

Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.

Ingredients you will need

Seasoning Mix

Soup

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.

Ingredients you will need

Vegetable

Espresso

Whole Chicken

Equipment you will use

Baking Paper

Frying Pan

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.

Ingredients you will need

Filo Pastry