Chicken Salad Tea Tarts

“You use your own pie crust or a boughten one. You cut circles and press them into a tiny cupcake tin and then fill them. They are so pretty and tasty.”
READY IN:
45mins
YIELD:
24 tarts
UNITS:
US

Ingredients Nutrition

  • pie crust (your own or boughten)
  • 2 cups cooked chicken (cut fine)
  • 1 small green onion (chopped fine)
  • 2 tablespoons celery (chopped fine)
  • 1 dash curry (optional)
  • 34 cup mayonnaise (about)
  • chopped pecans

Directions

  1. Cut rounds out of your pie crust to fit into the tiny cupcake tins; press them in and prick them with a fork.
  2. Bake 400 degrees till golden; cool.
  3. Mix the rest of ingredients to your liking and fill the tart shells with the chicken salad.
  4. Sprinkle chopped pecans over the top.
  5. Refrigerate till ready to use.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: