Chicken Pot Pie Hand Pies
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
- 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.
Nutrition
Calories: 627kcalCarbohydrates: 45gProtein: 20gFat: 41gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 20gTrans Fat: 0.2gCholesterol: 80mgSodium: 619mgPotassium: 183mgFiber: 3gSugar: 1gVitamin A: 1759IUVitamin C: 3mgCalcium: 28mgIron: 3mg