Mini Chicken Pot Pie



3 packages (each package contains 15 cups) frozen phyllo cups
8-ounce package cream cheese, softened
2 egg whites
1/2 teaspoon dried thyme
1⁄8 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3/4 cup petite peas
1 carrot, finely grated
2 cups finely chopped cooked chicken
1/4 cup grated Parmesan cheese


1. Heat the oven to 350 F. Arrange the phyllo cups over 1 rimmed baking sheet (or several baking sheets if you want to bake them in batches).

2. In a medium bowl, whisk together the cream cheese, egg whites, thyme, paprika, salt and pepper. Add the peas, carrots and chicken, mixing well. Spoon about 1 teaspoon of the filling into each cup, then sprinkle with Parmesan. Bake for 15 minutes. Serve immediately.

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