Chicken Pot Hand Pies: Savory, Portable Treats You’ll Love
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5.0
3 reviews
Excellent
Chicken Pot Hand Pies: Savory, Portable Treats You’ll Love
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These deliciously flaky chicken pot hand pies are the perfect portable treat for on the go snacking. Serve them as an appetizer for parties, lunch or quick and easy dinner!
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Ingredients
- 2 sheets puff pastry thawed
- 2 cups cooked diced chicken
- 1 ½ cups frozen or canned mixed vegetables drained
- ½ cup cream of chicken soup
- ½ cup cream of mushroom soup
- ½ tsp salt
- ¼ tsp paprika
- ¼ tsp garlic powder
- 1 egg beaten (for egg wash)
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Instructions
- Preheat the oven to 375° F (190° C), then line a baking sheet with parchment paper.
- Combine the cream of chicken soup with the cream of mushroom soup together in a large bowl.
- Add the diced chicken, mixed vegetables, paprika, salt, and garlic powder.
- Stir until the ingredients are evenly combined.
- Prepare the puff pastry by unfolding the two puff pastry sheets on a lightly floured surface. Cut each sheet into six rectangles, for a total of 12.
- Cut two small slits in the center of six rectangles, which will be the tops of the pastries. These cuts will allow steam to escape during baking.
- Start assembling the hand pies by placing about ¼ cups of chicken filling onto each uncut puff pastry piece. Leave a small border around the edges, which you’ll then lightly brush with water to help seal the pies.
- Place one pastry rectangle with the cut in the middle over the filling the press the edges together.
- Use a fork to crimp and seal the edges of the puff pastry.
- Brush the tops of individual pastries with the egg wash to give them a golden, glossy finish.
- Arrange the chicken pot hand pies on the lined baking sheet and bake for 25 minutes, or until the puff pastries appear golden brown and crisp.
- Let the chicken hand pies cool for a bit before serving. Enjoy!
Equipments used:
Notes
- Swap Them Out: You can use the following substitutes to make a healthier chicken mini pie:- Frozen Mixed Veggies: Use fresh peas, carrots, potatoes, and celery.- Cream of Mushroom Soup and/or Cream of Chicken Soup: Use coconut milk, Greek yogurt, mashed potatoes blended with chicken broth, or a roux-based sauce made from butter, all-purpose flour, chicken broth, and milk or heavy cream.
- Make It Creamier: Add a splash of cream or milk when making the chicken filling.
- Don’t Overfill: Just add enough chicken filling to the pastry. Don’t overstuff - the pastry might end up bursting open while baking.
- Just Chill: If you have extra time, you can chill the mini pies in the fridge for about 15 minutes before baking them. This extra step may help give them a flakier crust.
- Lovely Leftovers: This is a great recipe to use any leftover rotisserie or roast chicken you have around.
Nutrition Information
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Calories
571kcal
(29%)
Carbohydrates
40g
(13%)
Protein
20g
(40%)
Fat
37g
(57%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
5g
Monounsaturated Fat
20g
Trans Fat
0.003g
Cholesterol
65mg
(22%)
Sodium
739mg
(31%)
Potassium
207mg
(6%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
139IU
(3%)
Vitamin C
0.02mg
(0%)
Calcium
22mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6hand pies
Amount Per Serving
Calories 571 kcal
% Daily Value*
| Calories | 571kcal | 29% |
| Carbohydrates | 40g | 13% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 65mg | 22% |
| Sodium | 739mg | 31% |
| Potassium | 207mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 22mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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