Phyllo Mini Pot Pie Chicken Cups

1. 1

   Preheat oven to 400 degrees F.

2. 2

   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.

3. 3

   Repeat until you have 4 sheets in each well.

4. 4

   Bake 3 minutes until very lightly golden.

5. 5

   Remove from oven and set aside.

6. 6

   In a saute pan over medium high heat, add a bit of canola oil.

7. 7

   Cook chicken breast until juices run clear and internal temperature reaches 165 degrees F. Set on a clean work surface to cool.

8. 8

   When cool enough to handle, shred chicken and place in a mixing bowl with salt, black pepper, broth, cornstarch, and frozen vegetables.

9. 9

   Stir well to combine.

10. 10

    Fill each phyllo with chicken mixture.

11. 11

    Place back into the oven, reduce temperature to 350 degrees F, and bake 7 minutes.

12. 12

    The mini pot pies will be bubbly and thick and filled with goodness!

* Per serving · 4 servings · Values may vary.