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+ servings

Mini Chicken Tarts

The BEST mini-tarts loaded with chicken, mushrooms, and cheese! Crispy puff pastry tarts with a cheesy chicken and veggie center. 
Prep Time: 10 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 30 minutes
Servings: 6 mini tarts
Author: Valentina

Ingredients

  • 1 sheet puff pastry
  • 1/4 lb chicken breasts, boneless skinless
  • 1/2 red pepper
  • 6 oz mushrooms
  • 3 oz cream cheese, room temp
  • 1 Tbsp whole milk
  • Tbsp Parmesan cheese
  • 1 garlic clove, minced
  • 1 tsp dill, optional
  • 1 cup cheese
  • 1 tsp oil
  • salt and pepper

Instructions

  • Remove 1 sheet pastry puff from freezer to thaw. Preheat oven to 365°F.
  • Slice chicken into thin strands. Clean and slice mushroom. Slice pepper into thin small strands.
  • In a skillet, saute chicken with ½ tsp oil and cook until chicken is fully cooked and salt and pepper to taste.
    Remove chicken from skillet and once cooled, chop chicken into smaller pieces.
  • Saute mushrooms and peppers with ½ tsp oil until fully cooked. Season with salt and pepper.
  • In a bowl, combine together cream cheese, parmesan, garlic and dill. Add the chicken vegetables and mix. Set asdide.
  • Unroll thawed puff pastry sheets and cut into six equal pieces. With a knife score a rectangle around the edges of the pieces, about ½” - ¾” from the edge, don’t cut all the way through.
  • Take a fork and poke holes inside of the border. Bake tarts 8-10 minutes or until they begin to turn a nice golden color.
  • Top the tarts with the chicken filling and top with cheese. Bake for an additonal 10 minutes or until cheese is melted.
  • Enjoy immediately.