Artichoke Chicken Hand Pie Recipe

Introduction

These Artichoke Chicken Hand Pies are the perfect savory grab-and-go meal, combining tender chicken, tangy artichokes, and melty cheese in a flaky, golden crust. You’ll love how the simple Italian flavors come together quickly with the help of convenient refrigerated dough. They’re ideal for a portable lunch, a quick dinner, or a satisfying snack.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 4 hand pies

Ingredients

• 14 ounces artichoke hearts (drained and coarsely chopped)
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon pepper
• 1 garlic clove (crushed)
• 2 cups spinach leaves (chopped)
• 1/3 cup red onion (chopped)
• 1 cup shredded chicken
• 3/4 cup Italian cheese (shredded)
• 1 tablespoon Italian salad dressing
• 2 refrigerated pie crusts
• Cooking Spray

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat it with cooking spray.
2. In a large mixing bowl, combine the chopped artichoke hearts, salt, pepper, crushed garlic, chopped spinach, chopped red onion, shredded chicken, Italian cheese, and Italian salad dressing. Mix until all ingredients are evenly incorporated.
3. Unroll the two pie crusts onto a clean surface. Using a sharp knife or a bowl as a guide, cut each crust in half to create 4 equal semi-circles.
4. Spoon an equal portion of the chicken and artichoke filling onto one half of each semi-circle, leaving a 1/2-inch border around the edge.
5. Fold the empty half of the dough over the filling to create a half-moon shape. Use a fork to firmly crimp and seal the edges together.
6. Place the sealed hand pies on the prepared baking sheet. Lightly spray the tops with cooking spray. Use a sharp knife to cut 2-3 small slits in the top of each pie to allow steam to escape.
7. Bake for 13-15 minutes, or until the crusts are golden brown and flaky.
8. Let the hand pies cool on the baking sheet for 5 minutes before serving.

Variations

• Mini Pies: Use a round biscuit cutter to create smaller circles from the dough for appetizer-sized portions.
• Herb Crust: Brush the tops with an egg wash and sprinkle with dried oregano or grated Parmesan cheese before baking for extra flavor and color.
• Dipping Sauce: Serve with a side of warm marinara sauce, ranch dressing, or extra Italian dressing for dipping.

Tips for Success

• Ensure the artichoke hearts are well-drained and chopped coarsely to prevent the filling from becoming too wet.
• Don’t overfill the hand pies, as this can cause them to burst open during baking.
• For a secure seal, press firmly with the tines of a fork and ensure no filling is caught in the seam.
• Let the baked pies rest for a few minutes; the filling will be very hot straight from the oven.

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 (175°C) oven for 10-12 minutes, or until heated through and crispy. For a quicker option, microwave for 60-90 seconds, though the crust will soften.

FAQ

Can I use fresh spinach instead of chopped leaves?

Yes, you can use fresh spinach. Just be sure to chop it roughly so it mixes evenly into the filling.

What’s the best way to shred the chicken?

You can use the meat from a store-bought rotisserie chicken, leftover baked chicken, or poach and shred one chicken breast. It should yield about 1 cup.

My pie crusts are thawed but cold. Is that okay?

Yes, it’s ideal. Working with cold, but pliable, dough makes it easier to handle and helps create a flakier crust.

Can I make these ahead of time?

Absolutely. You can assemble the pies, place them on a baking sheet, and refrigerate for up to 8 hours before baking. You may need to add 1-2 minutes to the bake time.

What can I use if I don’t have Italian cheese blend?

Any good melting cheese like mozzarella, provolone, or a fontina and Parmesan mix will work well as a substitute.

Why did my hand pie leak?

This is usually due to overfilling or not sealing the edges completely. Ensure your crimp is tight and that you leave a sufficient border.