Crispy, golden chicken pot pie hand pies are filled with a savory, seasoned mix of tender chicken, mixed vegetables, and baked in a puff pastry crust.
Ingredients
- Butter
- All-Purpose Flour
- Chicken Broth or Stock
- Garlic Powder
- Onion Powder
- Dried Thyme
- Salt
- Black Pepper
- Shredded Rotisserie Chicken
- Frozen Mixed Vegetables
- Puff Pastry Sheets
- Large Egg
- Water
How to Make Chicken Pot Pie Hand Pies
- Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large pot, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth until fully combined.
- Add garlic powder, onion powder, thyme, salt, and black pepper. Cook for 2-3 minutes until it has thickened to a gravy consistency.
- Add shredded chicken and frozen vegetables.
- Roll out the puff pastry sheets and cut 6 rectangles from each sheet to make 12 in total.
- Add 2-3 tablespoons of filling to the center of 6 rectangles. Place the remaining rectangles on top of the filled sheets. Use a fork to crimp the edges.
- Cut small slits in the tops of each hand pie to allow steam to escape. In a small bowl, scramble egg and water. Brush the tops of each hand pie with egg wash.
- Bake in the oven for 22-25 minutes until the tops are golden and the bottoms are no longer doughy. Sometimes the edges curl up as they bake; if so, press the corners down.
Tips
Thicken the filling. Make sure your sauce (gravy) is thick enough to hold together. If it's too runny, it'll run off the edges of the puff pastry before even crimping them closed.
Cool the filling before assembling. Hot filling can make the pies soggy or hard to seal by softening the puff pastry too much.
Use cold puff pastry. Keep it chilled until right before baking so the butter stays solid - this gives you that beautiful, flaky crust.
Seal the edges tightly. Use a fork or crimp the edges with your fingers to keep the filling from leaking.
Vent the tops. Cut small slits on the top puff pastry so steam can escape, which prevents bursting.
Recommended Recipes
- Beef Wellington Turnovers
- Cherry Puff Pastry Turnovers
- Chicken Pot Pie Soup
- Crock Pot Chicken Pot Pie
- Puff Pastry Chicken Pot Pie Casserole Dish
- Pumpkin Hand Pies
- Slow Cooker Chicken and Noodles
Chicken Pot Pie Hand Pies
Ingredients
- 3 tablespoons Butter
- 3 tablespoons All-Purpose Flour
- 1 ¼ cups Chicken Broth or Stock
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Dried Thyme
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 1 cup Rotisserie Chicken
- 1 cup Frozen Mixed Vegetables
- 2 Puff Pastry Sheets thawed
- 1 Large Egg
- 1 tablespoon Water
Instructions
- Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large pot, melt butter. Whisk in flour and cook 1 minute. Slowly whisk in chicken broth until fully combined.
- Add garlic powder, onion powder, thyme, salt, and black pepper. Cook for 2-3 minutes until it has thickened to a gravy consistency.
- Add shredded chicken and frozen vegetables.
- Roll out the puff pastry sheets and cut 6 rectangles from each sheet to make 12 in total.
- Add 2-3 tablespoons of filling to the center of 6 rectangles. Place the remaining rectangles on top of the filled sheets. Use a fork to crimp the edges.
- Cut small slits in the tops of each hand pie to allow steam to escape. In a small bowl, scramble egg and water. Brush the tops of each hand pie with egg wash.
- Bake in the oven for 22-25 minutes until the tops are golden and the bottoms are no longer doughy. Sometimes the edges curl up as they bake; if so, press the corners down.
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