Mini Puff Pastry Chicken Pies


These mini puff pastry pies make a great appetizer and are also a delicious way to use up Thanksgiving leftovers. Light, crispy puff pastry cups are filled with cheese, sweetcorn, chicken and green beans and topped with a tasty cranberry, strawberry beet jelly. 

3 sheets puff pastry, thawed
2 1⁄3 c shredded Colby and Monterey Jack Cheese
18 oz Chunk Chicken Breast, drained and shredded
7 1⁄2 oz Gourmet Cream Cheese
1 1⁄2 tbsp taco seasoning
1 can (15 oz.) Libby's® Cut Green Beans
2 c Cranberry Strawberry Beet Jelly
Cranberry Strawberry Beet Jelly Ingredients
1⁄2 can (15 oz.) Libby’s® Sliced Beets finely chopped
1 1⁄2 c fresh cranberries
1⁄2 c water
1⁄3 c sugar
1 juice of mandarin orange
4 Strawberries, finely chopped

1. Pre-heat oven to 400 F

2. Begin by preparing the cranberry jelly.

3. Place cranberries, water, sugar, mandarin orange juice and zest in a medium pot. Bring to a boil, reduce heat and simmer for approx. 15 minutes or until cranberries have popped. Add chopped strawberries and beets and cook for 5 more minutes. Set aside.

4. Roll out thawed puff pastry sheets and cut out 24 circles which are 4” in diameter. Place circles inside the cups of a muffin pan (muffin pan cups should be 3” diameter). Place one tablespoon shredded cheese in each cup then top with a tablespoon of Libby’s sweet corn.

5. In a medium bowl mix together shredded chicken, gourmet cream cheese and taco seasoning. Place a tablespoon of chicken filling in each pastry cup. Top with 3-4 green beans. Bake for approx 15-20 minutes or until pastry is a nice golden brown. Serve mini pies warm with a tablespoon of cranberry jelly.  

6. Enjoy!