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
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
-
Step1Heat 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.
-
Step2Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
-
Step3Bake 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;Tips from the Betty Crocker Kitchens
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