Chicken Pot Pie Hand Pies
These Chicken Pot Pie Hand Pies turn classic comfort into a fun, handheld meal. Each golden crust is filled with creamy chicken and veggies, wrapped in buttery pastry, and baked to perfection. They’re cozy, satisfying, and freezer-friendly — ideal for family dinners, quick lunches, or on-the-go comfort anytime.
Ingredients
- For the Filling:
- 2 cups cooked shredded chicken rotisserie works great
- 1 cup mixed vegetables peas, carrots, corn, green beans
- 1 small onion finely chopped
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- ½ cup cream or milk
- ½ tsp thyme
- Salt and pepper to taste
- For the Crust:
- 2 pie crusts homemade or store-bought
- 1 egg beaten (for egg wash)
- Pro Tip:
- Let the filling cool completely before assembling — it prevents soggy crusts and helps the pies bake evenly.
Instructions
- Step 1 – Make the Filling
- Melt butter in a skillet over medium heat. Add onions and cook until translucent. Stir in flour to form a roux, then slowly whisk in broth and cream. Once thickened, stir in chicken, veggies, thyme, salt, and pepper. Simmer gently for 5 minutes, then let cool completely.
- Step 2 – Assemble the Pies
- Roll out pie crust and cut circles (about 4–5 inches wide). Spoon a bit of filling onto one side, fold over, and seal the edges with a fork. Brush with beaten egg for a golden finish.
- Step 3 – Bake
- Arrange on a parchment-lined sheet and bake at 400°F (200°C) for 20–25 minutes, until golden and crisp. Let cool slightly before serving.
Notes
- Cool the filling before assembling.
- Avoid overfilling to prevent leaks.
- Use an egg wash for shine and crispness.
- Freeze unbaked pies for later — bake straight from frozen, adding 5–7 minutes to cook time.