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Chicken Pot Pie Hand Pies

A classic, hearty, homemade chicken pot pie made into a tasty hand-held version. Fun to make and tasty to eat!

Chicken Pot Pie Hand Pies

I surprised my kids with these cute little chicken pot pie hand pies for a recent lunch after I found a recipe on Spoon Fork Bacon that sounded delicious. My recipe was adapted to use the box of crusts I had in the fridge and I also quickly cooked up one chicken breast that I had on hand instead of using leftover cooked chicken. After preparing all of the hand pies, I had about 1 cup of filling left over so I rolled the last scraps of dough out and made one mini pot pie in a small baking dish. These little chicken pot pie hand pies were a fun and tasty lunch that we all enjoyed.

Chicken Pot Pie Hand Pies

How to Make Chicken Pot Pie Hand Pies

Cook the diced potatoes in a small saucepan of boiling water for 7-9 minutes, or until fork-tender; drain and place into a large bowl.

Heat 1/2 tablespoon of butter in a large skillet over medium-high heat. Add the chicken then season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, for 3-4 minutes or until cooked through. Remove the chicken from the skillet to the large bowl with the potatoes.

Heat the remaining butter in the same skillet. Add the onion, carrot, celery, and thyme leaves then season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, for 3-4 minutes or until softened.

Add the flour and cook, stirring constantly, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.

Slowly add the chicken broth and whisk until well combined.  Add the milk and whisk until combined then cook, stirring constantly, until thickened, about 2 minutes. Remove from the heat and pour into the bowl with the chicken & potatoes; mix well. Taste and re-season if needed. Set aside to cool. Once it has cooled, place it into the refrigerator for at least 15 minutes to cool completely. Once it has cooled completely, and right before you prepare the pies, add the frozen peas and mix until well combined. Side Note: Having the filling be nice and cold will make working with the pie dough much easier!

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Roll out both of the pie crusts on a lightly floured surface. Using a 4-inch biscuit or cookie cutter (a glass jar or anything round will also work). You’ll need to re-roll the dough to use it all up.

Place a spoonful of the cooled & thickened mixture in the center of 12 of the rounds. Top each round with another pie round and press the edges together very firmly. Roll and crimp the edges. Side Note: You can also make crescent-shaped pot pies with just one pie crust round if you prefer. 

Chicken Pot Pie Hand Pies

Brush some well-beaten egg wash on the top of each hand pie then cut a few slits in the top of the crust for venting. Place on the prepared baking sheet.

Chicken Pot Pie Hand Pies

Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool. Enjoy.

Chicken Pot Pie Hand Pies

Chicken Pot Pie Hand Pies

Chicken Pot Pie Hand Pies

Chicken Pot Pie Hand Pies

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Main
Cuisine: American
Author: Pam - For the Love of Cooking

Equipment

Ingredients

  • 2 small yellow baby potatoes, diced
  • tbsp butter, divided
  • 1 chicken breast, boneless & skinless
  • Sea salt and freshly cracked pepper, to taste
  • ½ yellow onion, diced
  • ½ cup carrot, peeled & diced
  • ½ cup celery, diced
  • 1 small sprig of fresh thyme, leaves only
  • 2 small cloves of garlic, minced
  • cup chicken broth
  • ½ cup whole milk
  • ¼ cup frozen peas
  • 1 box pre-made pie crusts (with 2 pie crusts)
  • 1 small egg, well-beaten

Instructions

  • Cook the diced potatoes in a small saucepan of boiling water for 7-9 minutes, or until fork-tender; drain and pour into a large bowl.  
  • Heat 1/2 tablespoon of butter in a large skillet over medium-high heat. Add the chicken then season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, for 3-4 minutes or until cooked through. Remove the chicken from the skillet to the large bowl with the potatoes. 
  • Heat the remaining butter in the same skillet. Add the onion, carrot, celery, and thyme leaves then season with sea salt and freshly cracked pepper, to taste. Cook, stirring often, for 3-4 minutes or until softened.
  • Add the flour and cook, stirring constantly, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
  • Slowly add the chicken broth and whisk until well combined.  Add the milk and whisk until combined then cook, stirring constantly, until thickened, about 2 minutes.
  • Remove from the heat and pour into the bowl with the chicken & potatoes; mix well. Taste and re-season if needed. Set aside to cool. Once it has cooled, place it into the refrigerator for at least 15 minutes to cool completely. Once completely cooled, and right before you prepare the pies, add the frozen peas and mix until well combined. Side Note: Having the filling be nice and cold will make working with the pie dough much easier!
  • Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. 
  • Roll out both of the pie crusts on a lightly floured surface. Using a 4-inch biscuit or cookie cutter (a glass jar or anything round will also work). You’ll need to re-roll the dough to use it all up.
  • Place a spoonful of the cooled & thickened mixture in the center of 12 of the rounds. Top each round with another pie round and press the edges together very firmly. Roll and crimp the edges. Side Note: You can also make crescent-shaped pot pies with just one pie crust round if you prefer. 
  • Brush some well-beaten egg wash on the top of each hand pie then cut a few slits in the top of the crust for venting. Place on the prepared baking sheet
  • Bake for 20-25 minutes, turning halfway through baking, until golden brown. Remove from the oven and allow to cool. Enjoy. 
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4 Comments

  1. I always admire your creativity and effort you will put in. These babies look great and I can almost taste that perfectly cooked, flaky crust.