Can I use homemade pastry instead of puff pastry for chicken pot pie hand pies?

Yes, you can use homemade pie crust or shortcrust pastry if you prefer, though puff pastry creates the signature flaky, crispy crust. If you do substitute, make sure to roll out the dough thin enough to allow for proper sealing.

How do I store leftover Chicken Pot Pie Hand Pies?

To store leftover hand pies, let them cool completely and place them in an airtight container. You can refrigerate them for up to 3 days. To reheat, bake them in the oven to restore the crispiness of the pastry.

Can I make Chicken Pot Pie Hand Pies ahead of time?

Absolutely! You can prepare the filling and store it in the fridge for up to 2 days before assembling the pies. You can also freeze the unbaked hand pies. Once ready to cook, simply bake from frozen.

Chicken Pot Pie Hand Pies – Delicious & Quick Recipe

Description

Chicken Pot Pie Hand Pies are a convenient and comforting twist on the classic chicken pot pie. These hand pies feature a creamy chicken and vegetable filling wrapped in a crispy puff pastry crust, offering all the flavors of the beloved dish in a portable format. Perfect for a cozy dinner or a tasty snack, they are easy to make and bake in less time than traditional pot pies.

Ingredients

Scale

3 tablespoons butter
1 onion, diced
2–3 cloves of garlic, minced
1/2 cup carrot, diced
1/4 cup celery, diced
1/2 cup frozen peas
1 tablespoon minced thyme
3 tablespoons all-purpose flour
1 cup chicken stock
1/2 cup milk
1 1/3 cups cooked and shredded chicken breast
Salt, to taste
Black pepper, to taste
2 puff pastry sheets
1 egg, beaten

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Instructions

Melt butter in a medium saucepan over medium-high heat.
Add minced garlic and cook until fragrant. Add onion, carrots, and celery, sautéing for 4-5 minutes until softened.
Season with salt, black pepper, and minced thyme.
Stir in the flour and cook for 2 minutes to thicken the mixture.
Pour in the peas, chicken stock, and milk, stirring until the mixture thickens.
Fold in the shredded chicken and adjust the seasoning. Let the mixture cool.
Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll out the puff pastry sheets and cut them into 8 equal rectangles.
Spoon 2 tablespoons of the chicken mixture onto the center of each rectangle.
Place another rectangle on top and seal the edges with a fork.
Brush the hand pies with the beaten egg wash.
Bake for 20-22 minutes until golden brown and crispy.
Cool for 10 minutes before serving.

Notes

You can prepare the filling ahead of time and store it in the fridge for up to 2 days.
The hand pies are freezer-friendly. Freeze unbaked pies on a baking sheet, then transfer them to an airtight container. Bake from frozen when ready to eat.
For a dairy-free version, use non-dairy milk and a dairy-free butter alternative.

Nutrition

Serving Size: 1 hand pie
Calories: 350 kcal
Sugar: 4g
Sodium: 400mg
Fat: 22g
Saturated Fat: 7g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 12g
Cholesterol: 45mg