Chicken Pot Pie Hand Pies

Introduction

Capture the classic comfort of chicken pot pie in a perfectly portable form with these hand pies. You get a flaky, golden crust wrapped around a rich and creamy filling, making them ideal for lunchboxes, picnics, or a quick, satisfying dinner.

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

1. In a medium saucepan over medium heat, use 1 tablespoon of the melted butter to sauté the diced onion until softened, about 3-4 minutes.
2. Sprinkle the flour, salt, and pepper over the onions. Cook, stirring constantly, for 1 minute to form a roux.
3. While whisking, slowly pour in the milk and chicken broth. Continue to whisk until the mixture is smooth and begins to thicken and bubble.
4. Reduce heat to low. Add the cream cheese pieces and stir until fully melted and incorporated into the sauce.
5. Stir in the frozen peas and carrots and the diced cooked chicken. Remove from heat and let the filling cool for 15-20 minutes until just warm (this prevents soggy crusts).
6. While the filling cools, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
7. Unroll both pie crusts onto a lightly floured surface. Using a 5-6 inch bowl or cutter, cut out 8 circles from the dough, re-rolling scraps as needed.
8. Spoon about ⅓ cup of the cooled filling onto one half of each dough circle, leaving a ½-inch border.
9. Brush the edges of the dough with water, then fold the empty half over the filling to create a half-moon shape. Press the edges firmly with a fork to seal.
10. Transfer the hand pies to the prepared baking sheet. Cut 2-3 small slits in the top of each for steam to escape.
11. Brush the remaining 3 tablespoons of melted butter over the tops of the hand pies, then brush with the beaten egg yolk mixture for a golden finish.
12. Bake for 10-12 minutes, or until the crusts are deep golden brown. Let cool for 5 minutes before serving.

Variations

• Mini Pies: Use a smaller cutter to make appetizer-sized portions, reducing the bake time by 2-3 minutes.
• Spice It Up: Add a pinch of thyme, rosemary, or a dash of garlic powder to the filling along with the salt and pepper.
• Dinner Turnovers: Shape them into rectangles or squares for a different look, adjusting filling placement accordingly.
• Gourmet Finish: Sprinkle the butter-brushed tops with flaky sea salt or everything bagel seasoning before baking.

Tips for Success

• Ensure your filling is only warm, not hot, before assembling to keep the pie crust dough from becoming greasy or tearing.
• When sealing, press out any air pockets around the filling to prevent the hand pies from bursting open in the oven.
• Don’t skip the steam vents! They are crucial for releasing moisture and keeping the crust crisp.
• For an extra flaky crust, place the assembled, unbaked hand pies in the refrigerator for 10 minutes before brushing with butter and baking.

Storage & Reheating

Store completely 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 crisp. The microwave will soften the crust.

FAQ

Can I make these ahead of time?

Yes. You can assemble the hand pies, place them on the baking sheet, and freeze until solid. Transfer to a freezer bag and store for up to 2 months. Bake from frozen, adding 5-7 minutes to the baking time.

What kind of cooked chicken works best?

Rotisserie chicken, leftover grilled or baked chicken, or even boiled and shredded chicken breast or thighs all work perfectly.

My sauce seems too thin. What should I do?

Let it simmer a bit longer on the stove, stirring constantly, until it thickens to a gravy-like consistency that holds its shape on a spoon.

Can I use homemade pie crust?

Absolutely. Substitute the refrigerated crusts with your favorite double-crust homemade pie dough recipe.

Why did my hand pies leak?

This can happen if the filling is too hot or if the edges are not sealed properly. Ensure a good seal with the fork and allow the filling to cool adequately.

Can I use a different vegetable mix?

The frozen peas and carrots are part of the listed ingredients, but you could let them thaw and drain if you’re concerned about excess moisture in the filling. The recipe is designed for their use as-is.