Chicken and Olive pastries

Chicken And Olive Pastries

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Sheila Kremer


Got this recipe from my brother, who got it from a co-worker--it is great! It can be made ahead and then warmed in oven.


★★★★★ 1 vote

20 or more
45 Min
15 Min


  • 3
    refrigerated pie crusts
  • 8 oz
    package, frozen diced cooked chicken, thawed and chopped
  • 3/4 c
    shredded monterey jack cheese
  • 1/2 c
    sliced green olives, drained
  • 1/4 c
    sour cream
  • 1/3 c
    chopped, drained pimentos
  • 4
    medium green onions, finely chopped

How to Make Chicken and Olive pastries


  1. Heat oven to 400. Cut pie crusts into circles with 2 1/2 - 3 inch round cookie cutter. Place 1 pastry circle in each of 40 miniature muffin cups, pressing slightly.
  2. Mix remaining ingredients, except green onions. Spoon about 1 tablespoon of filling into each pastry cup. Make 12-16 minutes or until edges are golden brown. Sprinkle with onions before serving.

Printable Recipe Card

About Chicken and Olive pastries

Course/Dish: Poultry Appetizers
Main Ingredient: Chicken
Regional Style: American
Hashtag: #Tried and True

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