Description
Great, fun appetizer!
Ingredients
- 24 whole Phyllo Dough Sheets, Quartered
- ½ sticks Sweet Cream Butter, Melted
- Canola Oil As Needed
- 1 whole Boneless Skinless Chicken Breast
- Salt And Black Pepper To Taste
- ½ cups Low Sodium Chicken Broth
- ½ teaspoons Cornstarch
- ¾ cups Mixed Peas And Carrots Frozen Veggies
Preparation
Preheat oven to 400ºF.
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 165ºF. 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 350ºF, and bake 7 minutes. The mini pot pies will be bubbly and thick and filled with goodness!
