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Chicken Pot Pie Hand Pies Recipe

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4.1 from 10 reviews

These Chicken Pot Pie Hand Pies are a delightful twist on the classic comfort food, featuring a creamy chicken and vegetable filling wrapped in a flaky, tender cream cheese pie dough. Perfect as a handheld snack or meal, these savory pies are baked to golden perfection and sure to satisfy your craving for a cozy, homemade dish.

Ingredients

Chicken Pot Pie Filling

  • 4 tablespoons unsalted butter
  • ⅓ cup diced yellow onion
  • ¼ cup carrot, peeled and diced
  • ¼ cup celery, diced
  • 1 tablespoon minced thyme
  • 3 tablespoons all purpose flour
  • 1 ¼ cup chicken stock
  • ½ cup whole milk
  • 1 ⅓ heaping cup cooked and shredded chicken breast
  • ½ cup frozen peas
  • salt and pepper to taste

Cream Cheese Pie Dough

  • 2 cup all purpose flour
  • ¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup (1 ½ sticks) cold unsalted butter, cubed
  • 4 ounces cold cream cheese, cubed
  • 1 tablespoon ice water
  • 1 teaspoon apple cider vinegar
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 425˚F to prepare for baking the hand pies.
  2. Make the Filling: Melt butter in a medium saucepan over medium-high heat. Add diced onion, carrot, and celery, sautéing for 3 to 4 minutes until softened. Add minced thyme and season with salt and pepper. Reduce heat to medium, stir in flour, and cook for 2 minutes to form a roux. Gradually whisk in chicken stock and then milk, stirring constantly until the sauce thickens enough to coat the back of a wooden spoon. Fold in shredded cooked chicken and frozen peas. Adjust seasoning if needed and set the filling aside to cool.
  3. Prepare the Dough: In a food processor, combine all purpose flour, baking powder, and salt and pulse 3 times to mix. Add cold cubed butter and cream cheese, pulsing until the mixture begins to come together. Add ice water and apple cider vinegar, pulsing until a smooth dough forms. Divide the dough into two flat discs, wrap each in plastic wrap, and refrigerate for 30 minutes.
  4. Roll Out Dough: On a lightly floured surface, roll one disc of chilled dough into a 15” x 24” rectangle for easy cutting and assembly.
  5. Cut and Fill: Cut out three rectangles measuring 5” x 8” each. Brush the surface of each rectangle with beaten egg. Spoon about ¼ cup of the cooled chicken filling onto the bottom half of each rectangle, leaving a ¼ inch border around the edges.
  6. Seal the Hand Pies: Fold the top half of the dough over the filling and press gently to remove air pockets. Seal the edges by pressing with the back of a fork. Score the top gently and brush with the remaining egg wash for a golden finish. Place the hand pies on a parchment-lined baking sheet.
  7. Repeat: Repeat the rolling, cutting, filling, and sealing process with the remaining dough and filling.
  8. Bake: Bake the hand pies for 18 to 22 minutes, or until they turn golden brown and the dough is cooked through.
  9. Cool and Serve: Allow the hand pies to cool on a wire rack for about 10 minutes before serving to let the filling set and avoid burns.

Notes

  • Make sure the filling is cooled before assembling to prevent the dough from becoming soggy.
  • You can substitute cooked turkey for chicken if preferred.
  • The hand pies can be made ahead, frozen before baking, and baked directly from frozen with an added few minutes to the baking time.
  • Brush the tops well with egg wash for a shiny, golden crust.
  • For a dairy-free variation, substitute butter and cream cheese with plant-based alternatives and use a non-dairy milk.

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