Chicken Pot Pie Hand Pies

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Chicken Pot Pie graces our dinner table very often during the colder months. It is comfort food at its finest and full of warm, cozy flavors. However, making it can be quite a hassle. There’s the rolling of the pie dough, the making of the filling, the assembly of the pie, and finally the baking. That is where these Chicken Pot Pie Hand Pies come in.

These Hand Pies have everything you love about a classic, hearty, homemade chicken pot pie but without all the fuss. The fact that these take almost half the time of regular pot pies to bake is a big win, especially during the weeknights.
Prepared with a rich and creamy filling of chicken and veggies and tucked into store-bought puff pastry, then baked until golden and crisp.
With a delectable filling inside and a golden beautiful crust outside, these savory pies are such a wonderfully cozy treat to warm up with on a chilly fall or winter night. They can be enjoyed as an appetizer, a quick on-the-go lunch, and even as a delicious dinner.
Here are some of the other cozy Recipes that you will love: Can these Hand Pies be Reheated?

These hand pies are best enjoyed warm out of the oven. But if you are looking to reheat them, the best way to do so is to put them in an oven for a few minutes. They’ll come out hot and ready to be enjoyed again! I don’t recommend microwaving them — this will heat the filling but make the pastry soft and soggy.


Extra Notes
  • The filling for Hand Pies can be prepared ahead of time and kept in the refrigerator.
  • These hand pies are also freezer-friendly. Assemble the pies and arrange the unbaked pies on a baking sheet (leaving a gap between them), and then freeze until firm. Once frozen, wrap them in foil and store them in an air-tight container in the freezer for up to 2 months.



If you make these Chicken Pot Pie Hand Pies, I would love to know how they turned out! Please let me know by leaving a comment below.



Roasted Cauliflower & Red Pepper Soup Chicken Pot Pie Hand Pies
Author: Happily Cooking
Preparation Time:
Cooking Time:
Yields: 8 pieces
Calories per serving: 350kcal





Ingredients:
  • 3 tablespoons butter
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 1/2 cup carrot, diced
  • 1/4 cup celery, diced
  • 1/2 cup frozen peas
  • 1 tablespoon minced thyme
  • 3 tablespoons all purpose flour
  • 1 cup chicken stock
  • ½ cup milk
  • 1 ⅓ cup cooked and shredded chicken breast
  • Salt, to taste
  • Black pepper, to taste
  • 2 puff pastry sheet
  • 1 egg , beaten
Instructions:
  1. Melt butter in a medium saucepan over medium-high heat.
  2. Add the minced garlic and cook until fragrant. Then add the onion, carrots and celery and sauté for 4 to 5 minutes until they become soft.
  3. Add the salt, pepper and the minced thyme.
  4. Reduce heat to medium and stir in flour and cook for 2 minutes. ( The flour acts as a thickener).
  5. Add the peas, chicken stock, followed by milk and continue to stir until mixture thickens.
  6. Then fold in the shredded chicken, adjust the seasonings and allow the mixture to cool down.
  7. Preheat the oven to 200 degrees Celsius. Line a baking sheet with parchment paper and set aside.
  8. Take the puff pastry sheets out from fridge. Use a rolling pin to roll out the sheet and then into 8 equal rectangles.
  9. Spoon 2 tablespoons of the chicken pot pie filling into the center of the rectangle. Place another puff pastry rectangle sheet on top of the filling. Use a fork to press down on the edges and seal the edges together.
  10. In a small bowl, beat 1 egg and then brush the eggwash over the top of the hand pies.
  11. Bake for 20-22 minutes until golden brown.
  12. Allow the hand pies to cool for 10 minutes on a wire rack.
  13. Enjoy!

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