Ingredients

How to make it

  • Toast pecans for about 5-10 minutes
  • Unfold 1 of the pie crusts, press out fold lines
  • With a 2-1/2 inch cookie cutter, cut out rounds
  • Press the rounds into mini-muffin pans
  • Continue to do this with both pie crusts, rerolling if needed
  • Trim the edges as needed
  • Place the pans on cookie sheets
  • Cover, freeze for about 15 minutes
  • Bake at 400 degrees for about 7-8 minutes, until golden brown
  • Cool on wire racks for about 10 minutes
  • Remove tart shells from pans, place on wire racks to cool
  • CHICKEN SALAD
  • Mix all the ingredients together
  • Spoon into tart shells
  • Can be served immediately OR chill up to 6 hours
  • NOTE: these tarts may also be filled with ham salad, smoked salmon with dill, lemon juice, capers, green onions and sour cream

Reviews & Comments 3

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  • conner909 5 years ago
    MOM...(short for My Oh My!) These look really good....love the combo of chicken and artichokes!Thanks!
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    " It was excellent "
    mamalou ate it and said...
    saving this one! Thank you!
    Was this review helpful? Yes Flag
    " It was excellent "
    asheats ate it and said...
    This is an amazing idea, one thing that I really like is that they can be filled with whatever you like! No one but me in my house eats artichokes (I know, they're crazy!), so I could easily change this up for them. Thanks for an awesome idea!!
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