Phyllo Mini Pot Pie Chicken Cups
- 24 whole Phyllo Dough Sheets, Quartered
- 1/2 sticks Sweet Cream Butter, Melted
- Canola Oil As Needed
- 1 whole Boneless Skinless Chicken Breast
- Salt And Black Pepper To Taste
- 1/2 cups Low Sodium Chicken Broth
- 1/2 teaspoons Cornstarch
- 3/4 cups Mixed Peas And Carrots Frozen Veggies
- Preheat oven to 400 degrees F.
- In a 24-count nonstick mini muffin tin, add one piece of phyllo dough at a time into each well, coating each sheet with butter before adding the next one.
- Repeat until you have 4 sheets in each well.
- Bake 3 minutes until very lightly golden.
- Remove from oven and set aside.
- In a saute pan over medium high heat, add a bit of canola oil.
- Cook chicken breast until juices run clear and internal temperature reaches 165 degrees F. Set on a clean work surface to cool.
- When cool enough to handle, shred chicken and place in a mixing bowl with salt, black pepper, broth, cornstarch, and frozen vegetables.
- Stir well to combine.
- Fill each phyllo with chicken mixture.
- Place back into the oven, reduce temperature to 350 degrees F, and bake 7 minutes.
- The mini pot pies will be bubbly and thick and filled with goodness!
dough, sweet cream butter, canola oil, chicken, salt, chicken broth, cornstarch, carrots
Taken from tastykitchen.com/recipes/appetizers-and-snacks/phyllo-mini-pot-pie-chicken-cups/ (may not work)