Saturday, December 15, 2012


A perfect edible for the holidays!
These chicken cups may be a bit fussy to make because the
dough and filling are made from scratch.  They could be made with
frozen puff pastry and jarred Alfredo sauce but I love the
homemade flavor of these little pies.
Pop them into the freezer for later use.
Add a leafy salad. and enjoy!

I used to put the dough into the muffin cups and then add the filling.
I found the dough would shrink down and I would have to re-form it
into a cup with sides.
My new method works much better because the
dough and filling keep their shape as they are placed into the
muffin cup as a pair.

I experimented with adding mozzarella cheese to some of
the cups before baking.  It enhanced the flavor and I
liked the golden color of the cheese.


1 pkg. dry yeast (1 tbsp.)
½ cup warm water
1 tsp. sugar

In  a small bowl, dissolve yeast and sugar in water.

1 cup warm milk
3 tbsp. vegetable oil
1 tbsp. sugar
1 tsp. salt
3½ to 4 cups all-purpose flour

In a mixing bowl, combine yeast mixture, milk, oil, sugar, salt
and 2 cups flour.  Beat together until well mixed.
Add remaining flour and knead until smooth.
Place in a greased bowl, turn to grease top.
Cover and let rise in warm place until doubled, about 1 hour.

1 cup grated carrots
½ cup finely chopped celery
¼ cup water

Cook carrots and celery in water until soft; drain and set aside.

¼ cup butter
1/3 cup finely chopped onion
2 garlic cloves, minced
2 tbsp. flour
1½ cups half and half
1/3 cup mayonnaise
3 cups chopped cooked chicken
½ cup shredded Parmesan cheese
2 tsp. parsley flakes
¼ tsp. ground thyme
1 tsp. salt
¼ tsp. pepper

Melt butter over medium heat in a skillet.  Add onion and garlic,
cook until softened, stirring occasionally.
Stir in flour until smooth.  Gradually add half and half and cook
until mixture is hot. and thickened.  Stir in mayonnaise, chicken, cheese, parsley,
thyme, salt and pepper.  Stir in carrots and celery.

Spray 24 muffin cups with cooking spray.
Roll out half of dough; cut into rounds with 4-inch cookie cutter.
Place a mound of chicken mixture on center of each circle.
A small cookie scoop works well for this step.
Carefully lift dough and place into prepared muffin cups.
Continue with remaining dough and chicken mixture,
reusing scraps of dough as needed. Divide any remaining
chicken mixture into cups.

1 cup shredded mozzarella cheese

If desired top each chicken cup with a sprinkle of cheese.
Tops will be nicely browned after baking.
Bake in preheated 350 degree oven for 20 to 25 minutes or until
golden brown. 
Yield: 24 chicken cups

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