Ingredients

3 tablespoons Butter

3 tablespoons All-Purpose Flour

1 1/4 cups Chicken Broth or Stock

1 teaspoon Garlic Powder

1 teaspoon Onion Powder

1/2 teaspoon Dried Thyme

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1 cup Rotisserie Chicken, shredded

1 cup Frozen Mixed Vegetables

2 Puff Pastry Sheets (thawed)

1 Large Egg

1 tablespoon Water

Instructions

Step 1: Preheat the oven to 400℉. Line a baking sheet with parchment paper or a silicone baking mat.

Step 2: In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.

Step 3: Slowly whisk in the chicken broth until smooth and fully combined.

Step 4: Stir in garlic powder, onion powder, dried thyme, salt, and black pepper. Cook for 2–3 minutes until the mixture thickens to a gravy consistency.

Step 5: Add the shredded chicken and frozen mixed vegetables to the pot. Stir to combine and heat through.

Step 6: On a lightly floured surface, roll out each puff pastry sheet and cut 6 rectangles from each sheet — 12 total.

Step 7: Spoon 2–3 tablespoons of the chicken filling onto the center of 6 rectangles. Top each with a cut rectangle, then use a fork to crimp and seal the edges.

Step 8: Cut small slits on the top of each hand pie to let steam escape. In a small bowl, beat the egg with water and brush the mixture over the tops.

Step 9: Bake for 22–25 minutes, until the hand pies are golden brown and the bottoms are cooked through. If edges curl during baking, gently press the corners down.

Tips & Variations

For extra flavor, add a teaspoon of fresh herbs like rosemary or sage to the filling mixture.

Use fresh vegetables instead of frozen for a crunchier texture—carrots, peas, and corn work well.

Swap rotisserie chicken for shredded cooked turkey or leftover chicken for convenience.

Make smaller hand pies by cutting the pastry into more pieces, adjusting filling amounts accordingly.

Storage

Store cooled hand pies in an airtight container in the refrigerator for up to 3 days. To reheat, bake at 350℉ for 10–15 minutes or until warmed through and the pastry regains crispness. These also freeze well—wrap individually and freeze up to 1 month, reheating from frozen at 350℉ for 20–25 minutes.

FAQs

Can I use homemade pie crust instead of puff pastry?

Yes, homemade pie crust can be used, but expect a different texture. Puff pastry creates a flakier, lighter crust while pie crust will be more crumbly and buttery.

Can I prepare the filling in advance?

Absolutely! The filling can be made a day ahead and refrigerated. Assemble the hand pies just before baking for the best results.