DIFFICULTY LEVEL:
Easy
SERVES:
8
COURSE:
Appetizer
CUISINE:
American
DIFFICULTY LEVEL:
Easy
SERVES:
8
COURSE:
Appetizer
CUISINE:
American
Mini Chicken & Broccoli Pies with Cheddar
Mini Chicken & Broccoli Pies with Cheddar are the perfect bite-sized comfort food! Tender chicken, vibrant broccoli, and melted cheddar cheese come together in a flaky tart shell, creating a savory snack or appetizer that's sure to please. With a prep time of just 10 minutes and a cook time of 20 minutes, these mini pies are as quick to make as they are delicious. Ideal for parties, meal prep, or a cozy dinner at home.
Mini Chicken & Broccoli Pies with Cheddar
Mini Chicken & Broccoli Pies with Cheddar are the perfect bite-sized comfort food! Tender chicken, vibrant broccoli, and melted cheddar cheese come together in a flaky tart shell, creating a savory snack or appetizer that's sure to please. With a prep time of just 10 minutes and a cook time of 20 minutes, these mini pies are as quick to make as they are delicious. Ideal for parties, meal prep, or a cozy dinner at home.
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Difficulty Level:
Easy
Serves:
8
Course:
Appetizer
Cuisine:
American
INGREDIENTS
1 (10 or 12.5 oz.) can chicken in water, drained
2 cups smalls broccoli florets, cooked and well drained
3/4 cup shredded mild cheddar cheese
1 (10 oz.) can cream of chicken soup
2 green onions, finely chopped
2 tsp. dijon mustard
2 tsp. finely chopped fresh thyme
1/4 tsp. each salt and pepper
36 mini tart shells (2 inch) thawed for 15 minutes
INGREDIENTS
1 (10 or 12.5 oz.) can chicken in water, drained
2 cups smalls broccoli florets, cooked and well drained
3/4 cup shredded mild cheddar cheese
1 (10 oz.) can cream of chicken soup
2 green onions, finely chopped
2 tsp. dijon mustard
2 tsp. finely chopped fresh thyme
1/4 tsp. each salt and pepper
36 mini tart shells (2 inch) thawed for 15 minutes
INSTRUCTIONS
Preheat oven to 400°F. Line baking sheet with parchment paper; set aside. Stir together chicken, broccoli, cheese, soup, green onions, Dijon mustard, thyme, salt and pepper; spoon into tart shells. Place on prepared pan. Bake for 20 to 25 minutes until filling is heated through and pastry is golden brown.Tip: Freeze half of the mini pies for later enjoyment if desired. Reheat pies from frozen in 350°F oven for 20 to 25 minutes or until filling is heated through.
ESTIMATED NUTRITIONAL VALUES
Calories ~2,000 kcal
Protein ~120 g
Total Fat ~120 g
Saturated Fat ~40 g
Carbohydrates ~130 g
Sugar ~10 g
Fiber ~15 g
Cholesterol ~450 mg
Sodium ~2,600 mg
INSTRUCTIONS
Preheat oven to 400°F. Line baking sheet with parchment paper; set aside. Stir together chicken, broccoli, cheese, soup, green onions, Dijon mustard, thyme, salt and pepper; spoon into tart shells. Place on prepared pan. Bake for 20 to 25 minutes until filling is heated through and pastry is golden brown.Tip: Freeze half of the mini pies for later enjoyment if desired. Reheat pies from frozen in 350°F oven for 20 to 25 minutes or until filling is heated through.
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ESTIMATED NUTRITIONAL VALUES
Calories ~2,000 kcal
Protein ~120 g
Total Fat ~120 g
Saturated Fat ~40 g
Carbohydrates ~130 g
Sugar ~10 g
Fiber ~15 g
Cholesterol ~450 mg
Sodium ~2,600 mg