Ingredients
3
crusts from 2 boxes(14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1
package (9 ounces) frozen diced cooked chicken (2 cups), thawed and chopped
3/4
cup shredded Monterey Jack cheese (3 ounces)
1/2
cup sliced pimiento-stuffed green olives, drained
1/3
cup chopped drained pimientos
1/4
cup sour cream
4
medium green onions, finely chopped ( 1/4 cup)
Preparation
Heat oven to 400°. Cut pie crusts into circles with 2 1/2- to 3-inch round cookie cutter or pastry wheel. Place 1 pastry circle in each of 36 small muffin cups, 1 3/4x1 inch, pressing slightly.
Mix remaining ingredients except onions. Spoon about 1 tablespoon filling into each cup.
Bake 12 to 16 minutes or until pastry edges are golden brown. Sprinkle with onions.
