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Chicken and Olive Pastries

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Chicken and Olive Pastries
  • Prep 25 min
  • Total 45 min
  • Servings 36
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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.
Updated Apr 25, 2021

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)

Steps

  • 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.
  • 2
    Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
  • 3
    Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use 2 cups chopped cooked rotisserie chicken from the deli instead of the frozen chicken.
  • tip 2
    The filling can be made up to 2 days ahead of time; cover and refrigerate.
  • tip 3
    For a festive touch, cut leftover pastry with a miniature star- or snowflake-shaped cutter and place cutouts on top of filling in cups before baking.

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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