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Chicken Pot Pie Hand Pies Recipe

Chicken Pot Pie Hand Pies Recipe
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★★★★★

5 from 22 reviews

These Chicken Pot Pie Hand Pies are a delicious and convenient twist on the classic comfort dish. Featuring tender shredded chicken and a medley of vegetables enveloped in flaky puff pastry, they make a perfect snack or meal that’s easy to enjoy anytime.

Ingredients

Scale

Filling 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 cup cooked and shredded chicken breast
  • Salt, to taste
  • Black pepper, to taste

Pastry & Finishing

  • 2 puff pastry sheets
  • 1 egg, beaten (for egg wash)

Instructions

  1. Melt Butter and Sauté Aromatics: In a medium saucepan over medium-high heat, melt the butter. Add minced garlic and cook until fragrant, about 1 minute. Then add diced onion, carrots, and celery, sautéing for 4 to 5 minutes until softened.
  2. Season and Add Herbs: Stir in salt, black pepper, and minced thyme to the softened vegetables to infuse flavor.
  3. Create Thickener: Reduce heat to medium. Sprinkle in the flour and cook while stirring constantly for 2 minutes to eliminate raw flour taste and create a roux for thickening.
  4. Add Liquids and Thicken Filling: Gradually pour in the chicken stock followed by the milk, stirring continuously until the mixture thickens into a creamy sauce.
  5. Combine Chicken and Cool Filling: Fold in the shredded chicken and frozen peas, then adjust seasoning as needed. Remove from heat and allow the filling to cool completely.
  6. Prepare Oven and Pastry: Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper. Remove puff pastry sheets from the fridge and use a rolling pin to roll them out lightly. Cut each sheet into 8 equal rectangular pieces.
  7. Assemble Hand Pies: Place 2 tablespoons of cooled filling in the center of one rectangle. Cover with another rectangle, pressing edges with a fork to seal completely.
  8. Apply Egg Wash: In a small bowl, beat the egg and brush over the tops of the hand pies for a shiny golden finish.
  9. Bake: Place hand pies on the prepared baking sheet and bake for 20-22 minutes or until puffed and golden brown.
  10. Cool and Serve: Let the hand pies cool for 10 minutes on a wire rack before serving. Enjoy warm!

Notes

  • You can substitute fresh peas if preferred, but frozen peas work well and add sweetness.
  • Make sure the filling is cooled to prevent the puff pastry from becoming soggy.
  • Egg wash gives the pies a beautiful golden color but can be omitted for an egg-free version.
  • Leftover hand pies can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
  • For a gluten-free option, use gluten-free puff pastry and flour substitutes.

Nutrition

Keywords: Chicken pot pie hand pies, savory hand pies, chicken pastries, puff pastry chicken, easy chicken pot pie

Find it online: https://reemcook.com/chicken-pot-pie-hand-pies-recipe/