Chicken Pot Pie Hand Pies

4.88 from 8 votes

Chicken hand pies are packed with a creamy chicken and vegetable filling tucked inside a golden, flaky crust. They make an easy, handheld dinner that’s perfect for busy weeknights or cozy family meals.

Prep Time35

Cook Time10

Course: Dinner

Cuisine: American

Servings:

Calories: 594kcal

Author: Jennifer Fishkind

Ingredients

4 tablespoons salted butter melted
½ cup diced yellow onion
¼ cup all-purpose flour
½ teaspoon salt
½ teaspoon black pepper
1¼ cups whole milk
1 cup chicken broth (or 1 cup water + 1 ½ teaspoons chicken bouillon)
2 ounces cream cheese cut into pieces
1 cup frozen peas and carrots
2 cups diced, cooked chicken
4 refrigerated rolled pie crusts (2 standard 14-ounce 2-pack)
2 egg yolk beaten
2 teaspoons water

Instructions

Preheat the oven to 450°F. Sprayed a large baking sheet with non-stick cooking spray and set aside.
In a medium saucepan, melt butter over medium heat. Add diced onions and saute until onion is translucent (3-4 minutes).
4 tablespoons salted butter, ½ cup diced yellow onion
Add flour, salt, and pepper. Cook, stirring constantly, until the flour mixture begins to brown (3-4 minutes).
¼ cup all-purpose flour, ½ teaspoon salt, ½ teaspoon black pepper
Slowly stir or whisk chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.
1¼ cups whole milk, 1 cup chicken broth
Continue cooking over medium heat, stirring constantly to ensure milk does not burn on the bottom of the pan. Cook until mixture begins to bubble and thicken slightly (about 5 minutes). Remove from heat.
Stir in cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly.
2 ounces cream cheese, 1 cup frozen peas and carrots, 2 cups diced, cooked chicken
Prepare pie crusts by removing pie crust from packaging. Unroll one crust on a lightly floured surface. It is important to keep the crusts thick enough to hold the pie filling, so I did not roll the crusts out any thinner than they came in the package. Use a bowl, placed upside down, to cut out two circles from the dough ((I used a 5 1/2 inch bowl to cut my circles.). Gently gather together the scraps, roll out just enough to cut two additional circles (you may even need to do one at a time).
4 refrigerated rolled pie crusts
Use a fork to beat the egg yolks with water.
2 egg yolk, 2 teaspoons water
Place three crust circles onto a plate or a piece of parchment paper.
Place approximately 3 tablespoons of filling into the center of the circle.
Brush a bit of the egg yolk wash around the edge of the circle to help the sides seal. Now, fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges. Place the hand pie on the prepared baking sheet.
Brush the whole hand pie with the egg wash. Use a fork to poke a few holes in the top of the pies.
Place the hand pies on the baking sheet and repeat steps 8 through 12 until all hand pies are made.
Bake for 10-12 minutes or until the pies are golden brown and the crust is crispy. (The filling is already cooked so we’re really just cooking the crust here.)

Notes

Storage:

To Store: While these are best when eaten right away, you can also keep the leftovers. Store them in an airtight container in the fridge for 2-3 days.
To Freeze: I don’t recommend freezing your hand pies. The crust tends to get quite soggy as it thaws out.
To Reheat: Reheat your hand pies in the oven for the best results. It keeps the pastry from becoming soggy. If you’re in a hurry you could pop them in the microwave as well.

Tips:

Be sure you don’t roll the crust out too thin. If the crusts are too thin, the pie will split apart during baking.
The egg yolk wash will give the hand pies a nice golden sheen. It is also really helpful to seal the edges together. For best seal, be sure that the filling and/or any excess flour is away from the edge of the dough.
I found that pinching the crust edges provides a better seal than crimping with a fork; just make sure you squish the edges together well so that they seal.

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