4.7 from 32 votes
Chicken Hand Pies Recipe
Flaky pie crust is stuffed with a creamy chicken and veggie filling, then baked in the oven to create golden brown pockets of comfort. It's a handheld chicken pot pie perfect for snacking!Expanded step-by-step photos can be seen below the recipe card.
Prep Time
30 mins
Cook Time
27 mins
Total Time
57 mins
Servings:
6
hand
Calories:
534 kcal
Course:
Appetizer, Dinner
Cuisine:
American
Ingredients
- ¼ cup butter ½ stick, unsalted
- ½ cup yellow onion diced
- ¼ cup all-purpose flour
- ½ teaspoon thyme dried
- ½ teaspoon kosher salt
- ½ teaspoon black pepper ground
- 1 cup chicken broth low-sodium
- 1¼ cups milk whole
- 1 cup pea frozen
- 1 cup carrot frozen
- 2 cups chicken diced, cooked
- 14 ounces pie crust standard 2-pack, refrigerated, rolled
- 1 large egg + 1 teaspoon water, beaten
Instructions
- Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
- In a medium saucepan, melt the butter over medium heat. Add the onion and sauté 2-3 minutes, or until translucent.
- Add the flour, thyme, salt, and pepper. Cook for 2-3 minutes, stirring constantly, until the flour mixture begins to brown.
- Slowly pour in the chicken broth, then the milk, whisking constantly until smooth. Allow it to simmer for 3 minutes, then stir in the peas and carrots and chicken. Continue to simmer for 4-5 minutes, or until the mixture has thickened, then remove from the heat and allow it to cool. It will thicken more as it cools.
- While the chicken filling cools, make the pie crust rounds: Remove the pie crusts from the packaging. Unroll one crust on a lightly floured surface and use a rolling pin to roll it flat, but do not thin it out.
- Use a bowl with a 6-inch round opening to cut out 6 circles of dough, rerolling the scraps as needed but keeping the dough the same thickness.
- Place the crust circles onto a work surface and place a ⅓ cup-sized scoop of filling into the center of the circle.
- Brush a bit of the egg wash around the edge of the circle, then fold the crust in half to form a half circle. Press down lightly, ensuring the filling remains inside, then crimp use a fork or your fingers to seal the edges. Place the pie on the prepared baking sheet and repeat with the remaining circles.
- Brush the pies with the egg wash. Use the tines of a fork to poke a few venting holes in the top of the pies.
- Bake for 15-16 minutes, or until the pies are golden brown and the crust is crispy.
Cup of Yum
Notes
- Storage: Store chicken hand pies in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- In place of the butter, you can use vegetable or canola oil.
- While I recommend whole milk for the richest flavor, you can use any milk you have on hand, including nondairy milk.
- In place of the chicken broth, you can use vegetable broth.
- Feel free to switch up the frozen veggies. Corn or broccoli would be delicious!
- You can use shredded rotisserie chicken to save time.
- Be sure to cook the filling until it is thick and gooey. Watery filling will lead to soggy hand pies.
- Take care not to thin the pie crust when you roll it out, as this could lead to split or soggy pies.
- Don't overfill the pies; too much filling will cause them to pop open.
- Don't skip the egg wash. It helps seal the dough together and give it that golden brown sheen.
Nutrition Information
Serving
1hand pie
Calories
534kcal
(27%)
Carbohydrates
43g
(14%)
Protein
21g
(42%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.3g
(15%)
Cholesterol
92mg
(31%)
Sodium
562mg
(23%)
Potassium
368mg
(8%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2604IU
(52%)
Vitamin C
4mg
(4%)
Calcium
102mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6 hand
Amount Per Serving
Calories 534
% Daily Value*
| Serving | 1hand pie | |
| Calories | 534kcal | 27% |
| Carbohydrates | 43g | 14% |
| Protein | 21g | 42% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 92mg | 31% |
| Sodium | 562mg | 23% |
| Potassium | 368mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2604IU | 52% |
| Vitamin C | 4mg | 4% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.