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

Thaw the frozen mini phyllo pastry shells according to the package directions. Most brands simply need a few minutes at room temperature while you prepare the filling.
In a medium mixing bowl, combine the chopped or shredded cooked chicken, mayonnaise, and finely chopped celery. Stir until everything is evenly coated and creamy, but still has some texture.
Taste the chicken salad and adjust the seasoning lightly with salt and black pepper if desired (this doesn’t count as extra ingredients, just basic seasoning). If the mixture seems too thick, add a spoonful more mayonnaise; if it’s too loose, add a bit more chicken.
Arrange the thawed pastry shells on a baking sheet. If you prefer a crisper, more golden shell, pre-bake them for 3–5 minutes in a 350°F (175°C) oven, just until lightly toasted. Let cool completely before filling.
Once the shells are cool, spoon the chicken salad into each pastry cup, mounding it slightly so they look generously filled. You should get about 24 cups, depending on how full you make them.
Cover and chill the filled pastry cups for at least 30 minutes before serving to let the flavors meld and the filling firm up slightly. Serve on a white ceramic plate or platter for a simple, elegant presentation.
Variations & Tips