These portable chicken pot pie hand pies offer a creamy, hearty filling encased in a golden, flaky crust. They are an ideal solution for handheld lunches or party appetizers that satisfy comfort food cravings.
List of ingredients
- 2 small yellow baby potatoes, diced – provides a starchy base
- 3½ tbsp butter, divided – used for sautéing and thickening
- 1 chicken breast, boneless & skinless – the primary protein
- Sea salt and freshly cracked pepper, to taste – for seasoning
- ½ yellow onion, diced – adds aromatic sweetness
- ½ cup carrot, peeled & diced – adds color and sweetness
- ½ cup celery, diced – provides a classic pot pie flavor
- 1 small sprig of fresh thyme, leaves only – adds an earthy herbal note
- 3 tbsp flour – acts as the thickening agent
- 2 small cloves of garlic, minced – enhances the savory depth
- 1¼ cup chicken broth – creates the savory sauce base
- ½ cup whole milk – adds creaminess to the filling
- ¼ cup frozen peas – adds a pop of color and sweetness
- 1 box pre-made pie crusts (with 2 pie crusts) – for the handheld shell
- 1 small egg, well-beaten – used as an egg wash for golden color
step-by-step instructions
- Prepare Potatoes: Cook the diced potatoes in a small saucepan of boiling water for 7-9 minutes, or until fork-tender; drain and transfer to a large bowl.
- Cook Chicken: Heat ½ 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 the meat is cooked through. Remove the chicken from the skillet and, once cooled, dice the chicken and add it to the large bowl with the potatoes.
- Sauté Aromatics: 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.
- Thicken Base: Add the flour and cook, stirring constantly, for 2 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.
- Create Sauce: Slowly add the chicken broth and whisk until well combined. Add the milk and whisk until combined. Cook, stirring constantly, until mixture thickens, about 2 minutes.
- Combine and Chill: 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, add frozen peas just before preparing hand pies, and mix until well combined.
- Prepare Oven: Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Cut Dough: Roll out both of the pie crusts on a lightly floured surface. Use a 4-inch biscuit or cookie cutter (a glass jar or anything round will also work). Re-roll the dough to use it all up to make approximately 24 rounds.
- Assemble Pies: 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.
- Finish and Bake: Brush 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 cooking, until golden brown. Remove from the oven and allow to cool.
Filling Optimization Techniques
Ensuring Filling Temperature
Chilling the filling in the refrigerator for at least 15 minutes is critical. Cold filling prevents the pie crust from melting or becoming soggy during the assembly process.
Controlling Sauce Thickness
Cook the flour and butter mixture for a full two minutes to remove the raw flour taste. Ensure the sauce is thick enough to hold its shape so it does not leak through the crust.
Uniform Vegetable Dicing
Dice the carrots, celery, and potatoes into very small, uniform pieces. Smaller pieces ensure that the filling distributes evenly within the small diameter of a hand pie.
Preventing Filling Separation
Whisk the chicken broth and milk slowly into the roux. Constant stirring prevents lumps and ensures a smooth, emulsified sauce that stays creamy after baking.
Crust Handling and Assembly
Avoiding Dough Overworking
Roll the pre-made crusts quickly on a lightly floured surface. Overworking the dough can lead to a tough crust rather than a flaky one.
Creating a Secure Seal
Press the edges of the two dough rounds firmly together using your fingers. Use a fork to crimp the edges, which creates a physical barrier that prevents filling from escaping.
Using Alternative Cutters
If a biscuit cutter is unavailable, a wide-mouth glass jar or a large drinking glass works well. Ensure the rim is sharp and clean to avoid tearing the dough.
Managing Dough Scraps
Carefully re-roll the scraps without stretching them too much. If the dough becomes too warm, chill it for 5 minutes before rolling it out again.
Ingredient Substitutions and Variations
Protein Alternatives
You can use pre-cooked rotisserie chicken to save time. Simply dice the meat and add it to the bowl after the potato cooking stage.
Vegetable Swaps
Substitute the frozen peas with corn or edamame for a different flavor profile. Parsnips can also be used in place of carrots for a slightly nuttier taste.
Dairy-Free Options
Replace whole milk with unsweetened almond or soy milk. Use a plant-based butter substitute in the skillet and for the roux to make the filling dairy-free.
Enhancing the Herb Profile
While thyme is classic, adding a pinch of sage or parsley provides extra depth. Freshly chopped parsley added at the very end keeps the flavor bright.
Baking and Finishing Secrets
Achieving Optimal Color
The egg wash is essential for a professional, golden-brown finish. For an extra shiny crust, you can add a teaspoon of water or milk to the beaten egg.
Proper Steam Venting
Cut 2-3 small slits in the top of each pie. This allows steam to escape, preventing the crust from puffing up and separating from the filling.
Baking Sheet Preparation
Using parchment paper prevents the bottoms of the pies from sticking to the pan. It also ensures an even heat distribution across the base of the pastry.
Rotating the Pan
Turn the baking sheet 180 degrees halfway through the cooking time. This accounts for oven hot spots and ensures every hand pie browns evenly.
Storage and Preservation
Short-Term Refrigeration
Store baked hand pies in an airtight container in the refrigerator for up to 3 days. Keep them in a single layer to prevent the crusts from pressing against each other.
Freezing Unbaked Pies
Place assembled, unbaked pies on a tray and freeze until solid. Once frozen, transfer them to a freezer-safe bag for storage up to 2 months.
Freezing Baked Pies
Wrap individual baked pies in foil and place them in a freezer bag. They can be stored for up to 3 months and reheated directly from the freezer.
Managing Condensation
Allow pies to cool completely on a wire rack before storing. This prevents steam from being trapped in the container, which would make the crust soft.
Reheating Instructions
Oven Reheating Method
Heat the oven to 350 degrees and bake the pies for 10-15 minutes. This is the best method to restore the original crispiness of the crust.
Air Fryer Reheating
Place the pies in the air fryer at 325 degrees for 3-5 minutes. This provides a quick way to get a crunchy exterior without heating the whole oven.
Microwave Reheating Caution
Microwaving is the fastest method but often results in a soggy crust. If using a microwave, heat on medium power in short bursts to avoid overcooking the filling.
Reheating Frozen Pies
For frozen unbaked pies, bake at 375 degrees for 25-30 minutes. For frozen baked pies, use the oven method for about 20 minutes until heated through.
Troubleshooting Common Issues
Filling Leaking During Baking
Leaks usually occur if the edges were not crimped firmly or if the filling was too hot during assembly. Ensure the filling is cold and the seal is tight.
Crust Remaining Pale
A pale crust often means the oven temperature was too low or the egg wash was skipped. Verify the oven temperature with a thermometer if this persists.
Bottom Crust Feeling Soggy
Soggy bottoms can happen if the filling has too much liquid. Ensure the sauce is simmered until thick and the vegetables are well-drained.
Tough or Chewy Pastry
Over-handling the dough or rolling it too many times can develop too much gluten. Handle the pie crusts as little as possible to maintain flakiness.
Serving Suggestions
Complementary Dipping Sauces
Serve these pies with a side of cranberry sauce or a light gravy. A spicy aioli can also provide a modern contrast to the creamy filling.
Side Dish Pairings
Pair the hand pies with a crisp garden salad or a fruit medley. The acidity of a vinaigrette helps balance the richness of the butter and milk.
Meal Planning Integration
These pies work well for school lunches or office meals. Pack them with a piece of fruit and a beverage for a complete, portable meal.
Presentation Tips
Dust the tops with a tiny bit of paprika or dried parsley before serving. Arrange them on a platter with napkins for easy guest access at parties.
Frequently Asked Questions
Can I use frozen chicken?
Yes, but ensure it is fully thawed and patted dry before cooking to prevent excess moisture in the skillet.
Do I need to pre-cook the vegetables?
Potatoes must be pre-cooked as they take longer than other vegetables. Carrots and celery are cooked in the skillet to ensure they are tender.
How do I keep the crust flaky?
Keep the dough cold and avoid overworking it. Use a lightly floured surface to prevent the dough from sticking and stretching.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use a certified gluten-free pie crust.
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Savory Chicken Pot Pie Hand Pies
- Total Time: 50 minutes
- Yield: 12 hand pies 1x
- Diet: General
Description
A classic, hearty, homemade chicken pot pie made into a tasty hand-held version. Fun to make and delicious to eat!
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
- Step: Cook the diced potatoes in a small saucepan of boiling water for 7-9 minutes, or until fork-tender; drain and transfer to a large bowl.
- Step: Heat ½ tablespoon of butter in a large skillet over medium-high heat; add chicken, season with sea salt and freshly cracked pepper, cook 3-4 minutes until cooked through, then dice and add to the bowl with potatoes.
- Step: Heat the remaining butter in the same skillet; add onion, carrot, celery, and thyme leaves, season with sea salt and freshly cracked pepper, and cook 3-4 minutes or until softened.
- Step: Add the flour and cook, stirring constantly, for 2 minutes.
- Step: Add the minced garlic and cook, stirring constantly, for 1 minute.
- Step: Slowly add the chicken broth and whisk until combined; add the milk and whisk, then cook until mixture thickens, about 2 minutes.
- Step: Remove from heat, pour into the bowl with chicken and potatoes, mix well, cool in the refrigerator for at least 15 minutes, and then stir in frozen peas.
- Step: Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Step: Roll out both pie crusts on a lightly floured surface and use a 4-inch cutter to create 24 rounds.
- Step: Place a spoonful of filling in 12 of the rounds, top with the remaining rounds, press edges together firmly, and crimp.
- Step: Brush well-beaten egg wash on the top of each hand pie and cut a few slits in the crust for venting.
- Step: Bake for 20-25 minutes, turning halfway through, until golden brown.
Notes
Keeping the filling cold makes working with the pie dough much easier. You can also make crescent-shaped pot pies using a single round of crust.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg