Introduction
These Chicken Pot Pie Hand Pies take all the classic, comforting flavors of a homemade pot pie and turn them into perfectly portable, individual servings. You get a flaky, golden crust filled with a creamy, savory chicken and vegetable mixture in every bite. They are ideal for busy weeknights, packed lunches, or a satisfying snack.
Prep & Cook Time
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Servings: 8 hand pies
Ingredients
- 4 tbsp salted butter (melted)
- ½ cup diced yellow onion
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 1¼ cups whole milk
- 1 cup chicken broth ((or 1 cup water + 1 ½ teaspoons chicken bouillon))
- 2 oz cream cheese (cut into pieces)
- 1 cup frozen peas and carrots
- 2 cups diced (cooked chicken)
- 2 refrigerated rolled pie crusts ((1 standard 14. Oz. 2-pack))
- 1 egg yolk + 1 teaspoon water (beaten)
Instructions
- In a large saucepan, combine the melted butter and diced yellow onion. Cook over medium heat for 3-4 minutes, until the onion is soft.
- Sprinkle the flour, salt, and black pepper over the onions. Whisk constantly and cook for 1 minute to form a paste.
- Slowly pour in the whole milk and chicken broth while whisking continuously to avoid lumps. Bring the mixture to a gentle simmer, whisking frequently, until it thickens, about 3-5 minutes.
- Reduce the heat to low. Add the pieces of cream cheese and whisk until completely melted and smooth into the sauce.
- Stir in the frozen peas and carrots and the diced cooked chicken. Cook for 2-3 more minutes until everything is heated through. Remove the filling from the heat and allow it to cool slightly (about 15 minutes) so it thickens further.
- While the filling cools, preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Unroll the two pie crusts onto a lightly floured surface. Use a 5-6 inch round bowl or cutter to cut out 8 circles total, re-rolling the dough scraps as needed.
- Place a heaping ¼ cup of the cooled chicken filling onto the center of 4 of the dough circles. Lightly moisten the edges of these circles with water.
- Place the remaining 4 dough circles on top to form the pies. Press the edges together with a fork to seal them completely.
- Transfer the sealed hand pies to the prepared baking sheet. Cut 2-3 small slits in the top of each pie to vent steam. Brush the tops generously with the beaten egg yolk and water mixture.
- Bake for 10-12 minutes, or until the crust is deep golden brown. Let the pies cool on the pan for 5 minutes before serving.
Variations
- Mini Pies: Use a smaller cutter to make appetizer-sized portions, adjusting the bake time down by a few minutes.
- Freezer-Friendly: Assemble and seal the pies, then freeze them on the baking sheet before baking. Once solid, transfer to a freezer bag. Bake from frozen, adding 5-10 minutes to the cook time.
- Air Fryer Method: Bake at 375°F in a preheated air fryer for 8-10 minutes, checking for doneness.
- Crust Designs: Before baking, sprinkle the egg-washed tops with everything bagel seasoning, cracked pepper, or a little grated parmesan for extra flavor and texture.
Tips for Success
- Ensure your filling is cool before assembling; a hot filling will make the dough soggy and difficult to seal.
- Don’t overfill the pies, as the filling can leak out during baking. A heaping ¼ cup is the perfect amount.
- For the best browning and flaky texture, make sure your oven is fully preheated before baking.
- When sealing, press firmly with the tines of a fork to create a tight, crimped edge that locks in the filling.
Storage & Reheating
Store cooled hand pies in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 350°F oven for 8-10 minutes until hot and crisp, or warm in an air fryer for 3-4 minutes. The microwave will soften the crust.
FAQ
Can I use homemade pie dough?
Absolutely. You can use your favorite homemade pie crust recipe for two crusts, rolled to about ⅛-inch thickness.
What kind of cooked chicken works best?
You can use rotisserie chicken, leftover grilled or baked chicken, or even poached and shredded chicken breast or thigh.
My sauce seems too thin. What should I do?
Allow the filling to cool completely off the heat; it will thicken significantly as it sits. You can also let it simmer a few minutes longer in step 3.
Can I make these ahead of time?
Yes, you can prepare the filling up to 2 days in advance and store it covered in the refrigerator. Assemble and bake the pies when ready to serve.
Why did my pies leak?
This is usually due to overfilling or not sealing the edges tightly enough. Make sure to leave a good border when placing the filling and press the edges firmly with a fork.
Can I use a different vegetable mix?
The frozen peas and carrots are part of the specified ingredient list, but you can use an equal amount of any similar frozen vegetable mix you prefer.