Chicken Pot Pie Hand Pies Recipe
Ah, chicken pot pie and pies! Just saying those words conjures up the image of golden, flaky crusts enveloping creamy, savory goodness.
Equipment
- Slow cooker
- instant thermometer
Ingredients
- ½ cup peeled and diced carrot
- 1 boneless skinless chicken breast
- ½ teaspoon lemon zest
- 1 box of ready-made pie crusts
- 1 small sprig of fresh thyme leaves stripped
- 3½ tablespoons unsalted butter
- Sea salt and freshly ground black pepper
- 1 small egg beaten well for egg wash
- ½ cup diced celery stalks
- 2 small yellow baby potatoes peeled and diced:
- 1¼ cups low-sodium chicken broth½ yellow onion
- 3 tablespoons all-purpose flour
- ½ cup whole milk
- 1 teaspoon fresh parsley
- ¼ cup frozen green peas
- 2 small cloves of garlic
Instructions
Step 1: Prepare the Chicken
- Start by cooking the chicken breast. In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the chicken breast and season it with salt and pepper. Sear it for about 6-7 minutes on each side until it’s cooked through. Once done, remove it from the pan and allow it to cool before shredding it into bite-sized pieces.
Step 2: Sauté the Vegetables
- In the same pan, add the remaining 2½ tablespoons of butter. Toss in the diced onions, carrots, celery, potatoes, and garlic. Cook these vegetables for about 5-7 minutes, stirring frequently. They should start to soften. Season with a pinch of salt and pepper.
Step 3: Create the Sauce
- Sprinkle the flour over the sautéed veggies and stir well to coat. This will help create a nice, thick filling. Slowly pour in the chicken broth while stirring continuously. This avoids any lumps. Let this mix bubble and thicken. Keep cooking for another 2-3 minutes. Then, add the milk and stir until combined.
Step 4: Combine the Filling
- Add the shredded chicken back into the pan along with the lemon zest, fresh thyme, parsley, and frozen peas. Stir everything together and let it simmer for another minute until heated through. Give it a taste and adjust seasoning as needed. Remove from heat and let it cool slightly.
Step 5: Roll Out the Dough
- Take the ready-made pie crusts and gently roll them out on a lightly floured surface. Use a cookie cutter or a small bowl to cut out circles about 5 inches in diameter. You should get around 8-10 circles from the dough.
Step 6: Fill the Hand Pies
- Place a generous spoonful of the filling onto one half of each circle. Be sure not to overfill; otherwise, you’ll have a mess on your hands! Fold the other half over and crimp the edges with a fork to seal. Don’t forget to make a couple of slits on top for steam to escape.
Step 7: Preheat and Bake
- Preheat your oven to 425°F (220°C). Place the prepared hand pies on a parchment-lined baking sheet. Brush each pie with the beaten egg for a glossy finish.
Step 8: Bake to Perfection
- Bake for 20-25 minutes or until they are golden brown and flaky. The aroma wafting through your kitchen will be irresistible—trust me!
Step 9: Cool and Serve
- Let the hand pies cool for a few minutes before serving. They can be enjoyed hot, warm, or even at room temperature!
Notes
- Use high-quality chicken: Fresh or organic chicken can make a huge difference in flavor.
- Experiment with spices: Try adding a pinch of nutmeg or paprika to the filling for an interesting twist.
- Chill your crusts: If your dough gets too warm, the crust may not be as flaky. Let it chill before rolling.
- Sealing is key: Ensure the edges are sealed tightly to prevent leaks during baking.
- Serve with a sauce: A drizzle of gravy or a side of ranch dressing takes these hand pies to the next level!
Nutrition
Serving: 69gCalories: 126kcalCarbohydrates: 16gProtein: 2gFat: 6.4gSaturated Fat: 2.2gCholesterol: 17mgSodium: 93mgFiber: 1gSugar: 7g
Tried this recipe?Let us know how it was!