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Chicken and Olive Pastries

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By Betty Crocker Kitchens
Updated Apr 25, 2021
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These chicken and olive pastries make great appetizers that you can impress your guests. Make them ahead of time or have them ready in 45 minutes.

Chicken and Olive Pastries

  • Prep Time 25 min
  • Total 45 min
  • Servings 36
  • Ingredients 7
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Ingredients

  • 3 crusts from 2 boxes(14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 package (9 ounces) frozen diced cooked chicken (2 cups), thawed and chopped
  • 3/4 cup shredded Monterey Jack cheese (3 ounces)
  • 1/2 cup sliced pimiento-stuffed green olives, drained
  • 1/3 cup chopped drained pimientos
  • 1/4 cup sour cream
  • 4 medium green onions, finely chopped ( 1/4 cup)

Instructions

  • Step 
    1
    Heat oven to 400°. Cut pie crusts into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Place 1 pastry circle in each of 36 small muffin cups, 1 3/4x1 inch, pressing slightly.
  • Step 
    2
    Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
  • Step 
    3
    Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.

Nutrition

95 Calories
6g Total Fat
4g Protein
6g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Appetizer
Calories
95
Calories from Fat
55
Total Fat
6g
Saturated Fat
2g
Cholesterol
10mg
Sodium
150mg
Total Carbohydrate
6g
Dietary Fiber
0g
Protein
4g
% Daily Value*:
Iron
2%
2%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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