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Chicken Pot Pie Hand Pies: 1 Portable Delight

Chicken Pot Pie Hand Pies
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Enjoy these delightful Chicken Pot Pie Hand Pies, a comforting classic made easy and portable. Perfect for picnics or a fun family meal.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion
  • 2 cups chopped cooked chicken
  • 1 cup frozen mixed vegetables (peas, carrots, corn)
  • 1/2 cup chicken broth
  • 1/4 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and black pepper to taste
  • 2 refrigerated pie crusts
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
  2. Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Stir in cooked chicken, frozen vegetables, chicken broth, heavy cream, and thyme. Bring to a simmer and cook for 5 minutes, or until slightly thickened. Season with salt and pepper. Let the filling cool slightly.
  4. Unroll the pie crusts. Using a 4-5 inch round cutter, cut out circles from each crust. You should get about 6-8 circles per crust.
  5. Spoon about 2 tablespoons of the chicken filling onto one half of each circle, leaving a small border.
  6. Fold the other half of the crust over the filling to create a half-moon shape. Crimp the edges with a fork to seal.
  7. Place the hand pies on the prepared baking sheets. Cut a small slit in the top of each pie to allow steam to escape.
  8. Brush the tops of the hand pies with the beaten egg wash.
  9. Bake for 15-20 minutes, or until golden brown and heated through.

Notes

  • You can use leftover cooked chicken or rotisserie chicken for this recipe.
  • Feel free to add other vegetables like celery or potatoes to the filling.
  • If you don’t have a round cutter, you can use a knife to cut squares or rectangles.

Nutrition

Find it online: https://tastytribune.com/chicken-pot-pie-hand-pies/