Party Panache, Artichoke Chicken Tartlettes

the Painted Apron

9 years ago

To lighten up holiday dishes, I have been experimenting with using Chobani Greek yogurt instead of sour cream as a part of the #MadewithChobani project

What better test than a game day appetizer?

We enjoyed these Artichoke Chicken Tartlettes over the weekend while watching the SEC championship Alabama/Missouri game, and they would be party perfect for your holiday entertaining

You will never miss the chips or the mayonnaise in this lightened up version of Spinach Artichoke Dip with Chicken

Yes, it is tucked into a sinful little pie shell crust, but trust me, little is the key word here, I got 24 tart shells out of one pie crust dough round …okay well, 23 😉

Saute onion, then add garlic, artichokes, and spinach

Once the spinach has cooked down, add the chicken, Chobani, and cheeses

Stir until the cheese melts

At this point you can refrigerate this mixture for up to 24 hours. Use a round biscuit cutter or glass to cut pie dough, re-rolling scraps as you go

Put a heaping spoonful of filling into the pie crust rounds in a silicone mini muffin pan. Silicone baking pans make removing the tartlettes a breeze. If you use a regular baking pan, be sure to spray the wells thoroughly with cooking oil spray

Bake at 400 for about 20 minutes

Cool slightly and remove from pan

This is like a Spinach Artichoke Dip mini quiche!

Artichoke Chicken Tartlettes

Course Appetizer

Cuisine American

Keyword chicken and arttichoke tartlettes, mini chicken pies, party bites

Prep Time 20

Cook Time 20

Servings 48 tartletees

Ingredients

1 boneless chicken breast cooked and shredded*
1/2 bag fresh spinach
1 can 10 oz. artichoke hearts, drained and chopped
1/2 onion chopped
2 cloves garlic minced
1 T butter
1 T olive oil
salt and pepper to taste
4 oz Fontina cheese grated
3/4 cup Chobani plain Greek yogurt
2-4 oz. shaved Parmesan cheese divided

Instructions

Saute onion in butter and olive oil until soft.
Add garlic to skillet.
Add artichokes and cook 3 minutes.
Stir in spinach and stir until it wilts.
Add shredded chicken. Season with salt and pepper.
Add Fontina cheese, 2 oz of the Parmesan, and yogurt.
Stir to blend and melt cheeses.
Cut circles from pie dough rounds slightly larger in diameter than your mini muffin pan wells. Re-roll scraps as necessary, you should get 22-24 mini rounds per pie dough round.
Place dough rounds in silicone or greased mini muffin pan wells.
Fill with a generous spoonful of chicken mixture.
Top with Parmesan cheese.
Bake at 400 degrees for 20 minutes or until golden.
Cool slightly before removing from pan. Serve warm. Makes 48

Notes

*put chicken in slow cooker with chicken broth to cover and cook on high for 3 hours. It will shred perfectly, and the broth adds flavor. You can even start with frozen chicken with this method