Imagine biting into a perfectly golden, flaky crust and being greeted by a burst of creamy, savory chicken and vegetable filling that transports you straight to culinary heaven. These Chicken Pot Pie Hand Pies are not just a meal—they're a portable, pocket-sized slice of comfort that will revolutionize your dinner game. Whether you're looking for a quick lunch, a crowd-pleasing appetizer, or a hearty snack, these hand-held delights are about to become your new obsession!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: American
Serves: 8 hand pies
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (peas, carrots, corn)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine shredded chicken, mixed vegetables, chicken broth, heavy cream, onion powder, garlic powder, dried thyme, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Unroll the refrigerated pie crusts on a clean, lightly floured surface. Using a 4-inch round cookie cutter or a small bowl, cut out 16 circles from the pie crusts.
- Place 8 pie crust circles on the prepared baking sheet. Spoon approximately 2-3 tablespoons of the chicken mixture into the center of each circle, leaving a small border around the edges.
- Cover each filled circle with the remaining 8 pie crust circles. Use a fork to crimp and seal the edges of each hand pie, creating a secure closure.
- Using a sharp knife, cut 2-3 small vents on the top of each hand pie to allow steam to escape during baking.
- Brush the tops of the hand pies with beaten egg, which will help create a golden, shiny crust.
- Bake in the preheated oven for 22-25 minutes, or until the crust is golden brown and the filling is heated through.
- Remove from the oven and let cool for 5-10 minutes before serving. The filling will be extremely hot, so allow them to rest.
- Serve warm and enjoy your homemade Chicken Pot Pie Hand Pies!
Tips
- Ensure your filling is cooled slightly before assembling to prevent soggy crusts and make handling easier.
- Don't overfill the hand pies—too much filling can cause them to burst during baking.
- Crimp the edges firmly with a fork to create a tight seal and prevent filling from leaking.
- For extra flavor, consider adding a sprinkle of herbs or grated cheese on top before baking.
- If you want a deeper golden color, brush the egg wash twice during baking.
- Let the hand pies rest for a few minutes after baking to allow the filling to set and prevent burning your mouth.
- These hand pies freeze beautifully—make a double batch and save some for later!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 15g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 65mg
