Chicken Pot Hand Pies Recipe

There’s just something undeniably comforting about a warm, savory chicken pot pie. The flaky crust, the creamy, flavorful filling packed with tender chicken and vegetables – it’s a dish that evokes feelings of home and cozy evenings. But sometimes, you want that pot pie goodness in a more convenient, perfectly portioned package. That’s where these Chicken Pot Hand Pies come in. My family absolutely adores these little pockets of deliciousness. They’re perfect for a weeknight dinner, a fun weekend lunch, or even as a delightful appetizer for gatherings. The individual servings make them incredibly easy to manage, and honestly, there’s something extra satisfying about having your own personal pot pie, crust and all! The aroma that fills the kitchen as these bake is simply irresistible, and the smiles on everyone’s faces when they take that first bite are priceless. These hand pies are not just a meal; they’re a warm hug on a plate, and I can’t wait for you to experience the joy of making and sharing them.

Ingredients

To create these delectable Chicken Pot Hand Pies, you’ll need a collection of fresh, flavorful ingredients that come together to form the perfect savory filling and flaky crust. High-quality ingredients truly make a difference in the final taste and texture, so let’s break down what you’ll need:

For the Filling:

• 2 tablespoons olive oil or butter: This forms the base for sautéing your vegetables and adds richness to the filling. Butter will lend a richer, more traditional flavor, while olive oil provides a lighter, healthier option.
• 1 large onion, chopped: Onion is a foundational flavor builder, providing a savory base note to the filling. Yellow or white onions work best for their mild, versatile flavor.
• 2 carrots, peeled and diced: Carrots add sweetness, color, and a pleasant texture to the pot pie filling. Dicing them ensures they cook evenly and are bite-sized in the hand pies.
• 2 celery stalks, diced: Celery provides an aromatic depth and subtle savory flavor that complements the other vegetables and chicken.
• 8 ounces cremini mushrooms, sliced: Mushrooms contribute an earthy, umami flavor and a meaty texture to the filling. Cremini mushrooms, also known as baby bellas, have a richer flavor than white button mushrooms, but either will work.
• 1 pound boneless, skinless chicken breasts, cooked and shredded or diced: Chicken is the star protein of this dish. You can use leftover cooked chicken, rotisserie chicken for convenience, or poach or bake chicken breasts specifically for this recipe. Shredding or dicing ensures even distribution throughout the filling.
• 1 cup frozen peas: Peas add a burst of sweetness, color, and freshness. Frozen peas are convenient and readily available. Add them towards the end of cooking to maintain their vibrant green color and prevent them from becoming mushy.
• 1 cup frozen corn kernels: Corn provides sweetness and a satisfying pop of texture. Like peas, frozen corn is a convenient and flavorful option.
• 1/2 cup all-purpose flour: Flour acts as a thickening agent for the creamy sauce. It helps to create a luscious, cohesive filling that doesn’t become watery.
• 3 cups chicken broth: Chicken broth forms the liquid base of the sauce and adds depth of chicken flavor. Use low-sodium broth to control the salt content.
• 1 cup heavy cream or half-and-half: Cream adds richness and a velvety texture to the sauce. Heavy cream will create a richer, more decadent sauce, while half-and-half offers a slightly lighter option. For a dairy-free alternative, consider using full-fat coconut milk for a similar creamy texture.
• 1 teaspoon dried thyme: Thyme is a classic herb that pairs beautifully with chicken and vegetables, adding a warm, earthy, and slightly peppery note.
• 1/2 teaspoon dried rosemary: Rosemary adds a piney, aromatic depth that complements thyme and enhances the savory profile of the filling. Use dried rosemary sparingly as its flavor can be quite potent.
• 1/4 teaspoon ground nutmeg: Nutmeg provides a subtle warmth and spice that enhances the creamy sauce without being overpowering. A little goes a long way.
• Salt and freshly ground black pepper to taste: Seasoning is crucial to bring out the flavors of all the ingredients. Adjust salt and pepper to your preference throughout the cooking process.

For the Crust:

• 1 box (14.1 ounces) refrigerated pie crusts (2 crusts): Refrigerated pie crusts offer convenience and consistent results. Look for all-butter crusts for the best flavor and flakiness. You can also make your own homemade pie crust if you prefer for a truly from-scratch experience.
• 1 egg, beaten (for egg wash): Egg wash brushed over the crust before baking creates a beautiful golden brown color and adds a slight sheen.
• Optional: Sesame seeds or poppy seeds for sprinkling: Seeds add a decorative touch and a subtle nutty flavor and texture to the top of the hand pies.

Instructions

Creating these Chicken Pot Hand Pies is a rewarding process, broken down into manageable steps that lead to delicious results. Follow these instructions carefully to ensure perfectly baked, flavorful hand pies every time:

Step 1: Prepare the Vegetables

1. Sauté Aromatics: Heat olive oil or butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning. The onions should become fragrant and slightly golden.
2. Add Hearty Vegetables: Add the diced carrots and celery to the skillet. Cook for another 5-7 minutes, stirring occasionally, until they begin to soften slightly. Cooking these vegetables first helps to release their sweetness and ensures they are tender in the final hand pies.
3. Sauté Mushrooms: Add the sliced cremini mushrooms to the skillet. Cook until they release their moisture and begin to brown, about 8-10 minutes. Stir occasionally. Mushrooms add depth of flavor and a meaty texture, so don’t rush this step. Allow them to brown slightly for richer flavor.

Step 2: Create the Creamy Sauce

1. Add Flour: Sprinkle the all-purpose flour over the vegetables in the skillet. Cook for 1 minute, stirring constantly, to create a roux. Cooking the flour briefly helps to eliminate any raw flour taste and ensures it thickens the sauce effectively.
2. Gradually Add Broth: Gradually pour in the chicken broth, whisking constantly to prevent lumps from forming. Continue whisking until the sauce is smooth and begins to thicken. Adding the broth gradually and whisking diligently is key to achieving a lump-free sauce.
3. Stir in Cream and Seasonings: Stir in the heavy cream or half-and-half, dried thyme, dried rosemary, and ground nutmeg. Season with salt and freshly ground black pepper to taste. Bring the sauce to a simmer, then reduce heat to low and cook for 5-7 minutes, or until the sauce has thickened slightly. Simmering allows the flavors to meld and deepen, and the sauce to reach the desired consistency. Taste and adjust seasonings as needed.

Step 3: Incorporate Chicken and Frozen Vegetables

1. Add Chicken: Stir in the cooked, shredded or diced chicken to the sauce. Ensure the chicken is evenly distributed throughout the sauce.
2. Add Frozen Vegetables: Stir in the frozen peas and frozen corn kernels. Cook for another 2-3 minutes, or until the frozen vegetables are heated through and the sauce is heated through. Adding frozen vegetables at the end prevents them from becoming overcooked and mushy.

Step 4: Assemble the Hand Pies

1. Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and makes cleanup easier.
2. Roll Out Pie Crusts: Gently unroll the refrigerated pie crusts. On a lightly floured surface, use a rolling pin to slightly roll out each crust to make them slightly larger, about 12 inches in diameter. This will give you more crust to work with and ensure you have enough to enclose the filling.
3. Cut Circles: Use a round cookie cutter (about 4-5 inches in diameter) or a bowl and knife to cut out circles from the pie crusts. You should get about 6-8 circles from each crust, depending on the size of your cutter and how efficiently you cut. Re-roll scraps to get as many circles as possible.
4. Fill the Circles: Place a spoonful of the chicken pot pie filling (about 1/4 – 1/3 cup) in the center of each pie crust circle. Do not overfill, as this can make them difficult to seal and cause the filling to leak out during baking.
5. Fold and Seal: Fold one side of the pie crust circle over the filling to create a half-moon shape. Crimp the edges with a fork to seal tightly. Ensure the edges are well-sealed to prevent filling leakage. You can also use your fingers to crimp and create a decorative edge.

Step 5: Bake the Hand Pies

1. Place on Baking Sheet: Arrange the assembled hand pies on the prepared baking sheet, leaving some space between each hand pie.
2. Egg Wash and Score: Brush the tops of the hand pies with the beaten egg wash. This will give them a golden brown color and a nice sheen. Use a sharp knife or kitchen shears to cut a small slit or X on the top of each hand pie. This allows steam to escape during baking and prevents the crust from bursting.
3. Optional: Sprinkle Seeds: If desired, sprinkle sesame seeds or poppy seeds over the egg-washed hand pies for added flavor and visual appeal.
4. Bake: Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown and the filling is bubbly. The crust should be golden brown and flaky, and the filling should be visibly bubbling at the slits.
5. Cool Slightly: Let the hand pies cool on the baking sheet for a few minutes before serving. This allows the filling to set slightly and prevents burning your mouth.

Step 6: Serve and Enjoy!

Carefully transfer the Chicken Pot Hand Pies to plates and serve warm. These are best enjoyed fresh out of the oven when the crust is at its flakiest and the filling is hot and creamy.

Nutrition Facts

(Estimated per serving, based on 6 servings)

• Servings: 6
• Calories: Approximately 550-650 calories per serving (This is an estimate and can vary based on specific ingredients and portion sizes. Using all-butter crust and heavy cream will increase calorie count. Using half-and-half and olive oil will slightly reduce it.)

Approximate Breakdown (per serving):

• Protein: 25-30g
• Fat: 30-40g (Varies with cream and crust type)
• Carbohydrates: 40-50g
• Fiber: 3-5g

Important Note: These are estimates and can vary depending on the specific brands and types of ingredients used. For precise nutritional information, it is recommended to use a nutrition calculator and input the exact ingredients and quantities used in your recipe. This recipe contains dairy, gluten, and may contain other allergens depending on ingredient sourcing.

Preparation Time

• Prep Time: 30-40 minutes (includes vegetable chopping, sauce making, and filling preparation)
• Cook Time: 20-25 minutes (baking time)
• Total Time: Approximately 50-65 minutes

This recipe is achievable within an hour, making it a great option for a satisfying weeknight meal or a weekend baking project. The prep time can be reduced by using pre-chopped vegetables or pre-cooked rotisserie chicken.

How to Serve

Chicken Pot Hand Pies are incredibly versatile and can be served in various ways to create a complete and satisfying meal. Here are some serving suggestions:

• As a Main Course:
  • Simple Salad: Serve with a fresh green salad dressed with a light vinaigrette to balance the richness of the hand pies. A simple side salad provides a refreshing contrast.
  • Roasted Vegetables: Pair with roasted vegetables like broccoli, Brussels sprouts, asparagus, or green beans for a heartier and more nutritious meal. Roasting vegetables brings out their natural sweetness and complements the savory hand pies.
  • Steamed Vegetables: For a lighter option, serve alongside steamed vegetables such as green beans, peas, or carrots.
  • Soup: A light soup like tomato soup or a clear broth-based soup can be a comforting accompaniment, especially during colder months.
• As an Appetizer or Snack:
  • Mini Hand Pies: For appetizer portions, make smaller hand pies using a smaller cookie cutter. These bite-sized versions are perfect for parties and gatherings.
  • Dipping Sauce: Offer a side of creamy ranch dressing, honey mustard, or a simple gravy for dipping.
  • Party Platter: Arrange mini hand pies on a platter with other appetizers for a diverse and appealing spread.
• For Special Occasions:
  • Holiday Meal: Chicken Pot Hand Pies can be a delightful addition to a holiday buffet or a less traditional holiday dinner. They are individual portions which make serving easier for a crowd.
  • Potlucks and Gatherings: These hand pies are easy to transport and serve, making them perfect for potlucks, picnics, and casual gatherings.
  • Comfort Food Night: Make hand pies the centerpiece of a comfort food-themed dinner night, paired with mashed potatoes or creamy polenta for extra indulgence.
• Presentation Ideas:
  • Garnish: Garnish the serving plates with fresh herbs like parsley or thyme sprigs for a pop of color and aroma.
  • Dusting: Lightly dust the hand pies with paprika or a sprinkle of flaky sea salt before serving for added visual appeal.
  • Individual Plates: Serve each hand pie on its own plate for an elegant presentation.

Additional Tips for Perfect Chicken Pot Hand Pies

To ensure your Chicken Pot Hand Pies are a resounding success, here are five essential tips to keep in mind:

1. Don’t Overfill the Hand Pies: Resist the urge to pack too much filling into each hand pie. Overfilling makes them difficult to seal properly, leading to filling leakage during baking and potentially soggy crusts. Stick to about 1/4 to 1/3 cup of filling per hand pie, depending on the size of your crust circles. It’s better to have slightly less filling and a well-sealed, crispy crust than an overflowing, messy hand pie.
2. Keep the Pie Crust Cold: Cold pie crust is crucial for achieving a flaky, tender texture. Work quickly with the pie crust and keep it chilled until you are ready to assemble the hand pies. If the crust becomes too warm, it will be sticky and difficult to handle, and the resulting hand pies may be tough rather than flaky. If you notice the crust getting warm, place it back in the refrigerator for a few minutes to firm up.
3. Ensure the Filling is Not Too Hot: While the filling needs to be cooked through and hot, allow it to cool slightly before filling the hand pies. If the filling is too hot, it can melt the butter in the pie crust, resulting in a tougher crust and potential leakage. Let the filling cool for about 10-15 minutes after cooking before assembling the hand pies. It should be warm but not steaming hot.
4. Get Creative with Crust Designs: Beyond a simple fork crimp, you can get creative with your crust edges for a more decorative look. Try twisting the edges, using decorative crimpers, or even cutting out small shapes from leftover crust to place on top of the hand pies. This adds a personal touch and makes them visually appealing. You can also use different cookie cutters to create fun shapes like stars or leaves, especially for themed occasions.
5. Make Ahead and Freeze for Convenience: Chicken Pot Hand Pies are excellent make-ahead meals. You can assemble the hand pies completely, then freeze them unbaked on a baking sheet until solid. Once frozen, transfer them to a freezer-safe bag or container. To bake from frozen, simply add about 10-15 minutes to the baking time. Baking from frozen is a fantastic time-saver for busy weeknights or when you want to have a homemade meal ready at a moment’s notice. They also bake up beautifully from frozen, maintaining their flaky crust and delicious filling.

FAQ Section

Here are some frequently asked questions about making Chicken Pot Hand Pies to help you troubleshoot and achieve perfect results:

Q1: Can I use a different type of crust?
A: Absolutely! While refrigerated pie crusts are convenient and work wonderfully, you can definitely use other types of crust. Puff pastry would create incredibly flaky and buttery hand pies. You could also use homemade pie crust for a truly from-scratch experience. For a slightly different texture, consider using a savory shortcrust pastry. Experimenting with different crusts can add unique flavors and textures to your hand pies.

Q2: Can I substitute the vegetables?
A: Yes, feel free to customize the vegetables to your liking or what you have on hand. Good substitutions or additions include potatoes (diced and cooked until tender), green beans (cut into bite-sized pieces), parsnips, sweet potatoes, or even different types of mushrooms like shiitake or oyster mushrooms. Just ensure that any root vegetables are diced small enough to cook through in the filling. Seasonal vegetables can also be incorporated to create variations throughout the year.

Q3: Can I make these vegetarian?
A: Yes, you can easily adapt this recipe to be vegetarian. Simply omit the chicken and replace it with another protein source like cooked lentils, chickpeas, or white beans. You could also add more vegetables like diced butternut squash or zucchini to make it heartier. Using vegetable broth instead of chicken broth will also ensure it’s vegetarian-friendly. Mushroom pot hand pies are a delicious vegetarian variation.

Q4: How do I prevent the bottom crust from getting soggy?
A: To prevent a soggy bottom crust, ensure you don’t overfill the hand pies and that the filling is not too liquidy. Also, baking the hand pies on a baking sheet lined with parchment paper helps to lift them slightly and promote air circulation underneath. Make sure your oven is preheated to the correct temperature. Baking at the right temperature ensures the crust cooks through and becomes crispy. Don’t overcrowd the baking sheet, as this can trap steam and lead to soggy bottoms.

Q5: How long do leftover Chicken Pot Hand Pies last and how do I reheat them?
A: Leftover Chicken Pot Hand Pies can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and the crust is crispy again. You can also reheat them in an air fryer for a quicker method, which will also help to crisp up the crust. Microwaving is possible, but the crust may become softer and less crispy. For best results, oven or air fryer reheating is recommended to maintain the texture of the crust.

Ingredients

Let’s reiterate the full ingredient list for your convenience, ensuring you have everything you need to create these comforting Chicken Pot Hand Pies:

For the Filling:

• 2 tablespoons olive oil or butter
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 1 pound boneless, skinless chicken breasts, cooked and shredded or diced
• 1 cup frozen peas
• 1 cup frozen corn kernels
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1 cup heavy cream or half-and-half
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper to taste

For the Crust:

• 1 box (14.1 ounces) refrigerated pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)
• Optional: Sesame seeds or poppy seeds for sprinkling

With this comprehensive guide and ingredient list, you’re now well-equipped to bake a batch of delightful Chicken Pot Hand Pies that will surely become a family favorite. Enjoy the process, savor the aroma, and most importantly, relish every delicious bite!

Print