Creamy Chicken & Mushroom Tartlets

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Creamy chicken and mushroom tartlets are an easy appetizer with a rich, savory filling tucked into crisp tartlet shells. Tender chicken, sautéed mushrooms, onion and garlic are mixed with cream cheese, then topped with shredded cheese and baked until hot and golden.

They’re simple enough for casual entertaining but still look special enough for holiday parties, potlucks and family gatherings. Because the filling can be prepared ahead of time, these tartlets are also a great option when you want an appetizer that doesn’t require a lot of last-minute work.

Why You’ll Love This Recipe

• Creamy, savory and full of flavor
• Easy to prepare ahead
• Perfect for parties and holiday entertaining
• Uses simple, easy-to-find ingredients
• Crispy tartlet shells with a warm cheesy filling
• Easy to serve as individual appetizers

Ingredient Notes

Tartlet shells: Use pre-baked savory tartlet shells for the easiest preparation.

Chicken: Chicken breast works well because it cooks quickly and is easy to cut into small pieces.

Mushrooms: Cremini or white mushrooms both work well. Chop them fairly finely so the filling fits neatly inside the tartlets.

Cream cheese: Gives the filling its creamy texture and helps hold everything together.

Shredded cheese: Mozzarella gives a mild, melty topping, while cheddar adds a little more flavor.

Garlic and onion: Add savory depth to the filling.

Parsley: Adds freshness and color at the end.

How to Make Creamy Chicken & Mushroom Tartlets

1. Cook the Chicken

Melt the butter in a skillet over medium heat.

Add the diced chicken and cook for about 4–5 minutes, stirring occasionally, until lightly golden and nearly cooked through.

2. Cook the Vegetables

Add the onion and mushrooms to the skillet.

Cook for another 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and the mixture is fairly dry.

Add the garlic and cook for about 30 seconds.

3. Make the Filling

Remove the skillet from the heat.

Stir in the cream cheese, salt, black pepper and thyme until everything is well combined and creamy.

4. Fill the Tartlets

Arrange the tartlet shells on a baking sheet.

Spoon the chicken and mushroom filling evenly into each shell.

Top with shredded cheese.

5. Bake

Bake at 400°F / 200°C for 8–10 minutes, or until the cheese is melted and lightly golden.

6. Finish and Serve

Sprinkle with chopped parsley and serve warm.

Tips

• Chop the chicken and mushrooms into small pieces so the filling sits neatly inside the tartlets.
• Cook the mushroom mixture until most of the moisture has evaporated so the tartlet shells stay crisp.
• Let the filling cool slightly before spooning it into the shells.
• Don’t overfill the tartlets or the filling may spill over while baking.
• Use pre-baked shells to keep the recipe quick and easy.

Variations

Use cheddar: Swap mozzarella for cheddar for a stronger cheese flavor.

Add herbs: A little fresh thyme or dill works well with the chicken and mushrooms.

Add spinach: Stir in a small handful of chopped spinach with the mushrooms.

Make them vegetarian: Skip the chicken and add extra mushrooms.

Make Ahead

The chicken and mushroom filling can be prepared up to 1 day ahead and stored in the refrigerator.

Fill and bake the tartlets shortly before serving for the best texture.

Serving Suggestions

Serve these tartlets as part of an appetizer spread with:

• stuffed mushrooms
• cheese and crackers
• vegetable trays
• dips
• olives
• other bite-sized party appetizers

Storage

Store leftover tartlets in an airtight container in the refrigerator for up to 2 days.

Reheat in the oven or air fryer until warmed through and crisp again.