My church ladies begged me for this recipe at the spring brunch.

These Southern 4-ingredient chicken salad pastry cups are the kind of thing that disappear from a brunch table before you’ve even poured your second cup of coffee. They’re a nod to the chicken salad you’d find at church luncheons across the South—creamy, a little tangy, and pleasantly chunky—tucked into flaky, golden pastry shells. With only four ingredients and no fussy techniques, they’re ideal for spring gatherings, baby showers, or anytime you want a polished little bite without spending all day in the kitchen.
Serve these pastry cups slightly chilled or at cool room temperature on a simple white platter so the golden crusts and creamy filling stand out. They pair nicely with a crisp green salad, fresh fruit, or a light vegetable tray. For a brunch spread, round things out with coffee, iced tea, and something bubbly like prosecco or a dry sparkling wine. If you’re serving them as appetizers for an evening get-together, they go well with a light white wine, a citrusy spritz, or even sweet tea for a more traditional, church-basement feel.
Southern 4-Ingredient Chicken Salad Pastry Cups
Servings: 24 pastry cups

Ingredients
2 cups cooked chicken breast, finely chopped or shredded
1 cup mayonnaise
1/2 cup finely chopped celery
2 (1.9-ounce) packages frozen mini phyllo pastry shells (about 24 shells total)
Directions