Sweetheart Chicken Hand Pies

Name: Sweetheart Chicken Hand Pies
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 12 servings
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon sage; 1/4 teaspoon salt; 1/4 teaspoon pepper; 3/4 cup cooked chicken; 3/4 cup chicken stock; 3/4 cup frozen mixed vegetables; 3 cups pastry flour; 1 teapsoon salt; 1/2 cup shortening; 1/2 cup cold butter; 1/2 cup ice cold water; 1 tablespoon vinegar; 1 large egg yolk; 1 teaspoon water

User Reviews

4.4

42 reviews

Good

Prep Time
25 mins
Cook Time
25 mins
Total Time
42 mins
Servings
12 servings
Calories
267 kcal
Course
Main Course
Cuisine
American

Sweetheart Chicken Hand Pies

Joshua Guerrero

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Tender, flaky pie crust covering comforting chicken and veggies. Serve these kid-friendly Sweetheart Chicken Hand Pies to your loves this Valentine's Day!

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Ingredients

Servings

2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon sage
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup cooked chicken chopped in very small pieces
3/4 cup chicken stock
3/4 cup frozen mixed vegetables thawed

Pie Crust:

3 cups pastry flour
1 teapsoon salt
1/2 cup shortening
1/2 cup cold butter
1/2 cup ice cold water
1 tablespoon vinegar

Topping:

1 large egg yolk
1 teaspoon water

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Instructions

Preheat the oven to 400 degrees. Lightly grease a baking sheet.
In a saucepan, melt the butter over medium-low heat. Add the flour, sage, salt and pepper and whisk until smooth. Stir in the chicken, chicken stock and vegetables. Cook and stir until the mixture is simmering. Reduce the heat to low and allow the mixture to simmer for 5.
For the pie dough, sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
Sprinkle flour on the counter before rolling out the dough. Roll out the dough on a floured surface. Use a heart cookie cutter that is at least 3" in diameter. Make about 24 hearts, or as many as you can get from the dough.
Place half of the hearts on prepared baking sheets. Top each heart with a heaping tablespoon of chicken mixture. Cover with the remaining pie dough hearts.
Using the tins of a fork, press the edges together to seal.
In a small bowl, blend the egg yolk and water together. Use a pastry brush to brush the egg wash on the hearts.
Bake for 17-18 minutes, or until the hearts are golden brown.