Chicken Pot Pie Hand Pies Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
• STEP 2.In a large skillet, melt butter over medium heat. Add diced onion, carrots, and celery, and cook until softened.
• STEP 3.Add diced chicken to the skillet and cook until browned. Sprinkle flour over the mixture and stir to coat.
• STEP 4.Gradually pour in chicken broth and milk, stirring constantly until the mixture thickens.
• STEP 5.Stir in frozen peas, thyme, salt, and pepper. Remove from heat and let the filling cool.
• STEP 6.Roll out the pie crust on a lightly floured surface. Use a round cutter to cut out circles for the hand pies.
• STEP 7.Place a spoonful of the cooled filling onto one half of each circle. Fold the other half over and press the edges to seal.
• STEP 8.Transfer the hand pies to the prepared baking sheet. Brush the tops with beaten egg for a golden crust.
• STEP 9.Bake for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbly.
• STEP 10.Allow the hand pies to cool slightly before serving. They can be stored in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to let the filling cool before assembling the hand pies to prevent the pastry from becoming soggy.
• Feel free to add other vegetables like corn or mushrooms to the filling for extra flavor and texture.
• Serve the hand pies with a side of salad or steamed vegetables for a complete meal.

Storage and Serving

• These hand pies are best served warm or at room temperature.
• To reheat, place the hand pies in a preheated oven at 350°F (175°C) for about 10 minutes.
• They can also be frozen before baking. Just assemble the hand pies, place them on a baking sheet, and freeze until solid. Once frozen, transfer them to a freezer bag and store for up to 3 months. When ready to bake, simply brush with beaten egg and bake from frozen, adding a few extra minutes to the baking time.