Description
These Chicken Pot Pie Hand Pies are a delightful twist on a classic comfort food, featuring a creamy chicken and vegetable filling wrapped in flaky puff pastry. Perfectly portioned as individual hand pies, they are easy to make and bake to golden perfection for a satisfying meal or snack.
Ingredients
Scale
Filling
- 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
Dough and Egg Wash
- 2 Puff Pastry Sheets (thawed)
- 1 Large Egg
- 1 tablespoon Water
Instructions
- Preheat Oven: Preheat the oven to 400℉ (200℃). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure easy cleanup.
- Make the Roux: In a large pot, melt the butter over medium heat. Whisk in the all-purpose flour and cook for 1 minute to remove the raw flour taste while stirring to prevent burning.
- Add Broth and Seasonings: Slowly whisk in the chicken broth until the mixture is smooth and fully combined. Add garlic powder, onion powder, dried thyme, salt, and black pepper. Continue cooking the mixture for 2 to 3 minutes until it thickens to a gravy-like consistency.
- Add Chicken and Vegetables: Stir in the shredded rotisserie chicken and frozen mixed vegetables until evenly mixed and heated through.
- Prepare Puff Pastry: Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 6 rectangles for a total of 12 rectangles.
- Fill and Assemble Pies: Spoon 2 to 3 tablespoons of the chicken filling onto the center of 6 puff pastry rectangles. Place the remaining 6 rectangles on top of the filled ones. Use a fork to crimp and seal the edges securely.
- Vent and Egg Wash: Cut small slits on the top of each hand pie to let steam escape during baking. In a small bowl, whisk the large egg with 1 tablespoon of water to create an egg wash. Brush the tops of the pies with the egg wash for a golden, glossy finish.
- Bake: Place the prepared hand pies on the lined baking sheet and bake in the preheated oven for 22 to 25 minutes, or until the tops are golden brown and the bottoms are cooked through. If the edges curl up during baking, gently press them down to maintain the shape.
Notes
- Use thawed puff pastry for easier handling and better texture.
- Rotisserie chicken is a convenient shortcut but you can also use cooked, shredded chicken breast or thighs.
- Feel free to customize the filling with your favorite vegetables like peas, carrots, or corn.
- Make sure to vent the pies by cutting slits to prevent soggy interiors.
- Serve warm for the best flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Chicken pot pie, hand pies, puff pastry, comfort food, chicken recipe, savory hand pie, easy dinner
