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!
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.
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. Dice the chicken once it has cooled.
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. I was able to make 24 rounds.
Place a spoonful of the cooled & thickened mixture in the center of 12 (half) 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.
Equipment
- 4-inch Biscuit Cutter (or glass jar)
Ingredients
- 2 small yellow baby potatoes, diced
- 3½ 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
- 3 tbsp flour
- 2 small cloves of garlic, minced
- 1¼ 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. I was able to make 24 rounds.
- Place a spoonful of the cooled & thickened mixture in the center of 12 (half) 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.
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.
I need a couple of them for my soup 🙂 They look so good!
What a fun recipe! Neat take on a classic dish — THESE should become the new classic. Very creative — thanks.
I would love these mini pies. They look scrumptious.
Wow – they all look delicious but being the pie crust fan that I am, the hand pies look especially appealing. Fall is my favorite time of year period as it’s the end of a long hot summer.
Can these be assembled, frozen and then baked later? If so how do you bake?
Karen,
I’ve never tried freezing them so I’m not certain how long they would take to bake from frozen. Please let me know how they turn out if you give it a try!
-Pam