Lemon Chicken Tarts

chef.tim.lee's picture

Sep. 23, 2011


Refrigerated all ready pie crusts 15 Ounce , thawed (1 package, Pillsbury)
Flour 1 Teaspoon
Whole chicken breast 1 , skinned, boned and cut into 1/2
Oil 1 Tablespoon
Carrot 2 Tablespoon , shredded
Fresh chives/Freeze dried chives
Corn starch 1 Teaspoon
Garlic powder 1/8 Teaspoon
Ginger 1/8 Teaspoon
White pepper 1/8 Teaspoon
Water 1/2 Cup (8 tbs)
Lemon juice 2 Tablespoon



1) Preheat the oven to 450°F.

2) Open each pie crust, and remove the plastic film.

3) Dredge 1 teaspoon of flour over each crust and press the fold lines.

4) Flip the crust, floured side down on the working table and remove the remaining plastic film.

5) Cut 14 to 15 circles using 2 ½ inch round cookie cutter, from each crust.


6) Arrange the circles into small non-stick muffin cups, pushing it down gently.

7) Peirce each crust with a fork.

8) Bake the empty crust in the oven for 9 to 13 minutes or until light golden brown.

9) Allow cooling slightly and remove from muffin cups.


10) In a large non-stick pan, heat oil and sauté the chicken until browned evenly and drain.

11) Stir in carrots, chives, cornstarch, garlic powder, ginger, pepper, water and lemon juice.

12) Heat the chicken mixture until it comes to boil, stirring frequently.

13) Take the pan away form heat.

14) Spoon a tablespoon of hot chicken mixture into each crust.


15) Serve hot over small green salad, garnished a tart with small parsley sprig of desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 317Calories from Fat 156

 % Daily Value*

Total Fat 17 g26.2%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 267 mg11.13%

Total Carbohydrates 33 g11%

Dietary Fiber %


Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet