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Mini Chicken & Broccoli Pies with Cheddar
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Prep Time: 10 min
Cook Time: 20 min
Ready In: 30 min
Servings: 8 to 10 (makes 36 tarts)
  • 1 (10 or 12.5 oz) can Chicken in Water, drained
  • 2 cups small 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

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.