These elegant, bite-sized pastry cups are filled with creamy Southern-style
chicken salad and tucked into flaky phyllo shells. Perfect for brunches,
showers, or casual gatherings, they’re simple to make yet feel polished
and crowd-pleasing.

Servings: 24 pastry cups

Ingredients

• 2 cups cooked chicken breast, finely chopped or shredded
• 1 cup mayonnaise
• 1/2 cup finely chopped celery
• 2 (1.9 oz) packages frozen mini phyllo pastry shells (about 24 shells)

Directions

1. Thaw phyllo pastry shells according to package instructions.
2. In a bowl, mix chicken, mayonnaise, and celery until creamy but textured.
3. Season lightly with salt and black pepper if desired.
4. Arrange pastry shells on a baking sheet.
5. Optional: Bake at 350°F (175°C) for 3–5 minutes for extra crispness, then cool.
6. Spoon chicken salad into each shell, slightly mounding the filling.
7. Chill for at least 30 minutes before serving.
8. Serve on a platter and enjoy.

Serving Suggestions

• Serve with a crisp green salad or fresh fruit
• Pair with vegetable trays for light gatherings
• Great with coffee, iced tea, or sparkling drinks
• For evenings, serve with white wine or a citrus spritz

Variations & Tips

• Add grapes or chopped apple for sweetness
• Top with toasted almonds or pecans for crunch
• Add onion powder or sweet pickle relish for flavor
• Use Greek yogurt for a lighter version
• Substitute mini pie crusts if needed

Food Safety & Storage

• Use fully cooked chicken only
• Refrigerate chicken salad until ready to use
• Do not leave filled cups out longer than 2 hours
• Store filling and shells separately for best results