My church ladies begged me for this recipe at the spring brunch. Only 4 ingredients to make the perfect little bite.

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.

Servings: 24 pastry cups

2 cups cooked chicken breast, finely chopped or shredded

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.

For a touch of sweetness and crunch, you can fold in a small handful of halved red grapes or finely chopped apple to the chicken salad, though this will take you beyond the strict four-ingredient count. If you like a bit of nuttiness, a sprinkle of toasted sliced almonds or chopped pecans on top right before serving works well. To lean into classic Southern flavors, you can add a tiny pinch of onion powder or a spoonful of sweet pickle relish to the filling. For a lighter version, substitute part of the mayonnaise with plain Greek yogurt, keeping in mind that this will add a gentle tang. If you don’t have phyllo shells, you can bake store-bought refrigerated pie crust in mini muffin tins and use those as the pastry base. Food safety tips: Always start with fully cooked chicken; if using a store-bought rotisserie chicken, remove the meat from the bone promptly and refrigerate until ready to use. Keep the chicken salad mixture refrigerated and do not leave the filled pastry cups at room temperature for more than 2 hours (1 hour if the room is quite warm). If you’re preparing them ahead, store the filling and shells separately in the refrigerator and assemble within a few hours of serving so the pastry stays crisp.