Chicken Pot Pie Hand Pies
These Chicken Pot Pie Hand Pies are a cozy twist on the classic comfort food, filled with a creamy chicken and vegetable filling and wrapped in golden puff pastry. Perfect for an easy weeknight dinner, make-ahead lunch, or freezer-friendly meal.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 8 pieces
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 2–3 cloves garlic, minced
- 1/2 cup carrot, diced
- 1/4 cup celery, diced
- 1/2 cup frozen peas
- 1 tablespoon minced thyme
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- 1/2 cup milk
- 1 1/3 cups cooked and shredded chicken breast
- Salt, to taste
- Black pepper, to taste
- 2 puff pastry sheets
- 1 egg, beaten
Instructions
- Melt butter in a medium saucepan over medium-high heat.
- Add minced garlic and cook until fragrant.
- Add onion, carrots, and celery; sauté for 4–5 minutes until soft.
- Add salt, pepper, and minced thyme.
- Reduce heat to medium, stir in flour, and cook for 2 minutes.
- Add peas, chicken stock, and milk; stir until mixture thickens.
- Fold in shredded chicken, adjust seasonings, and allow mixture to cool.
- Preheat oven to 200°C (392°F) and line a baking sheet with parchment paper.
- Roll out puff pastry sheets and cut into 8 equal rectangles.
- Spoon 2 tablespoons of filling onto 4 rectangles, top with remaining pastry, and crimp edges with a fork.
- Brush tops with beaten egg.
- Bake for 22 minutes or until golden brown.
- Cool for 10 minutes on a wire rack before serving.
Notes
- Use rotisserie chicken for quicker prep.
- Filling can be made ahead and refrigerated up to 2 days.
- To freeze, assemble unbaked pies and freeze until firm, then wrap and store for up to 2 months.
- Bake from frozen by adding 5 extra minutes to baking time.
- Do not microwave to reheat; use oven to maintain crust crispness.
Find it online: https://www.recipebyelena.com/chicken-pot-pie-hand-pies/