Chicken Hand Pies – Easy Chicken Recipes

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These easy chicken hand pies are a pocket full of yum! Each pie has a creamy chicken pot pie filling nestled in a crispy store-bought pie crust, making for the ultimate comforting finger food.

a halved chicken hand pie stacked on itself to show the filling on a pile of chicken hand pies.

Chicken Pot Pie Pockets

Everything tastes better in pocket form! These chicken pot pie hand pies are the perfect thing to munch on whether you’re having company over for game day or need a filling handheld snack.

They’re the perfect meal when you have leftover chicken or are craving homemade chicken pot pie but don’t want to put all the effort into making a whole pie from scratch. 

As you bite into the flaky golden pie crust, you’ll be flooded with a rich, creamy chicken and veggie filling that’ll take you to comfort food heaven! We love to make these as meal prep for a delicious, filling meal every day of the week!

Why You’ll Love this Chicken Hand Pie Recipe:

  • Easiest Comfort Food: These savory hand pies are the perfect shortcut to satisfying all your comfort food cravings with minimal effort.
  • Basic Ingredients: Besides the pie crust, you’re likely to already have most of the ingredients at home! The rest can easily be found at your local store.
  • Meal-Prep Friendly: These chicken hand pies are great for making ahead and freezing, so your meals are set every day of the week!
overhead view of chicken hand pies stacked on a gray plate.

How to Make Chicken Hand Pies

Be sure to see the recipe card below for full ingredients & instructions!

  1. Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.
  2. Melt butter in a saucepan over medium heat. Add onion and saute for 2-3 minutes.
  3. Then add flour, thyme, salt, and pepper. Cook for 2-3 minutes, stirring until the flour mixture begins to brown.
  4. Add the remaining pie filling ingredients and cook according to the instructions below (in the recipe card).
  5. While the chicken filling cools, make the pie crust rounds. One round at a time, place a ⅓ cup-sized scoop of filling into the center of each circle.
  6. Brush a bit of the egg wash around the edge of the circles, then fold and crimp the crust. Place each pie on the prepared baking sheet.
  7. Brush the pies with the egg wash. Use the tines of a fork to poke a few venting holes in the top of the pies.
  8. Bake for 15-16 minutes until the pies are golden brown and the crust is crispy. Serve and enjoy!
step by step photos for how to make chicken hand pies.
What’s the difference between hand pies and turnovers?

There really isn’t much of a difference between hand pies and turnovers. Both refer to handheld snacks. Hand pies can be made in a variety of different shapes, while turnovers are always made by folding the dough in half and sealing the remaining 3 sides. By definition, these hand pies are actually also turnovers!

How do you keep hand pies from getting soggy?

To keep these pies from getting soggy, make sure to cook the filling enough so that it is thick and not at all runny. If the filling is watery, the hand pies will be soggy.

Can I freeze hand pies?

Absolutely! Freeze these hand pies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months!

Recipe Tips and Tricks

  • To avoid ending up with soggy pies, be sure not to roll the pie crust too thin and cook the filling until it is thick and gooey.
  • Don’t fill your hand pies with more than ⅓ cup of filling. Otherwise, they may pop open.
a halved chicken hand pie with filling spilling out in a gray bowl.

Storage Instructions

Store leftover chicken hand pies in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 7-10 minutes, until warmed through.

Freezing Instructions

Freeze chicken hand pies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Reheat directly from frozen in a 350°F oven for 30-35 minutes, until warmed through.

Substitutions

  • In place of the butter, you can use vegetable or canola oil.
  • While I recommend whole milk for the richest flavor, you can use any milk you have on hand, including nondairy milk.
  • In place of the chicken broth, you can use vegetable broth.
  • Feel free to switch up the frozen veggies. Corn or broccoli would be delicious!
  • You can use shredded rotisserie chicken to save time.

Serving Suggestions

These chicken hand pies are a meal all on their own. However, I also like to serve them alongside a big, crunchy salad!

Tips for the Best Chicken Hand Pies

  • Be sure to cook the filling until it is thick and gooey. Watery filling will lead to soggy hand pies.
  • Take care not to thin the pie crust when you roll it out, as this could lead to split or soggy pies.
  • Don’t overfill the pies; too much filling will cause them to pop open.
  • Don’t skip the egg wash. It helps seal the dough together and give it that golden brown sheen.

It’s a great day for chicken hand pies, don’t you think? They taste just like the classic chicken pot pie grandma used to make, without all the effort. It’s a win-win!

If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!

featured chicken hand pies.

Chicken Hand Pies Recipe

These easy chicken hand pies are a pocket full of yum! Each pie has a creamy chicken pot pie filling nestled in a crispy pie crust.

Instructions

  • Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.

  • In a medium saucepan, melt the butter over medium heat. Add the onion and sauté 2-3 minutes, or until translucent.

    ¼ cup unsalted butter, ½ cup diced yellow onion

  • Add the flour, thyme, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the flour mixture begins to brown.

    ¼ cup all-purpose flour, ½ teaspoon dried thyme, ½ teaspoon kosher salt, ½ teaspoon ground black pepper

  • Slowly pour in the chicken broth, then the milk, whisking constantly until smooth. Allow it to simmer for 3 minutes, then stir in the peas and carrots and chicken. Continue to simmer for 4-5 minutes, or until the mixture has thickened, then remove from the heat and allow it to cool. It will thicken more as it cools.

    1 cup low-sodium chicken broth, 1¼ cups whole milk, 1 cup frozen peas and carrots, 2 cups diced cooked chicken

  • While the chicken filling cools, make the pie crust rounds: Remove the pie crusts from the packaging. Unroll one crust on a lightly floured surface and use a rolling pin to roll it flat, but do not thin it out.

    14 ounces refrigerated rolled pie crusts

  • Use a bowl with a 6-inch round opening to cut out 6 circles of dough, rerolling the scraps as needed but keeping the dough the same thickness.

  • Place the crust circles onto a work surface and place a ⅓ cup-sized scoop of filling into the center of the circle.

  • Brush a bit of the egg wash around the edge of the circle, then fold the crust in half to form a half circle. Press down lightly, ensuring the filling remains inside, then crimp use a fork or your fingers to seal the edges. Place the pie on the prepared baking sheet and repeat with the remaining circles.

    1 large egg

  • Brush the pies with the egg wash. Use the tines of a fork to poke a few venting holes in the top of the pies.

  • Bake for 15-16 minutes, or until the pies are golden brown and the crust is crispy.

Notes

  • In place of the butter, you can use vegetable or canola oil.
  • While I recommend whole milk for the richest flavor, you can use any milk you have on hand, including nondairy milk.
  • In place of the chicken broth, you can use vegetable broth.
  • Feel free to switch up the frozen veggies. Corn or broccoli would be delicious!
  • You can use shredded rotisserie chicken to save time.
  • Be sure to cook the filling until it is thick and gooey. Watery filling will lead to soggy hand pies.
  • Take care not to thin the pie crust when you roll it out, as this could lead to split or soggy pies.
  • Don’t overfill the pies; too much filling will cause them to pop open.
  • Don’t skip the egg wash. It helps seal the dough together and give it that golden brown sheen.

Storage: Store chicken hand pies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition Facts

Chicken Hand Pies Recipe

Amount Per Serving (1 hand pie)

Calories 534
Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 12g75%

Trans Fat 0.3g

Polyunsaturated Fat 3g

Monounsaturated Fat 12g

Cholesterol 92mg31%

Sodium 562mg24%

Potassium 368mg11%

Carbohydrates 43g14%

Fiber 3g13%

Sugar 3g3%

Protein 21g42%

Vitamin A 2604IU52%

Vitamin C 4mg5%

Calcium 102mg10%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.





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