Total TimePrep: 30 min. Bake: 20 min.
I made these for my grandkids and they went wild, chicken, cheese puff pastry! what can be better.
best recipe ever 12/10 would recommend to anyone
I first made these 10 years ago. I make these when we have leftover chicken. I typically will use the puff pastry so it has a flakier crust.
My family loved these .Can they be frozen?
I made these as per recipe and they were delicious. I may try using different fillings and baking or frying. Thanks for the inspiration.
They're so good and they make great left overs!!!
I made these for my family and the flavor was great! I used wonton wraps (b/c that's all my small town store had) and baked them. I think the wrapper would have been better fried, although that would up the fat content. I didn't use the pie crust because it seemed too thick to me and I wanted a thinner outer layer. I think I will make these again using the wonton wraps and frying them in oil. They will make great appetizers at that size!
I do use egg roll wrappers instead of the pie crust or puff pastry. It is much easier to roll, less mess and everyone likes them even more. I also bush them lightly with canola oil and bake each side until lightly brown and crispy. Fantastic! I made them for my boy's Open House and other family or work celebrations. I triple or quadruple the recipe every time and always get several request for this recipe.
Family loved it...I made w/cooked shrim and phyllo dough....delish!