Treat yourself to bites of pure comfort with chicken pot hand pies! Warm, savory, and oh-so-comforting, they are packed with a mix of creamy filling and tender chicken wrapped in a golden, flaky crust. These little pockets of deliciousness make for the perfect lunch, snack, or appetizer option that everyone will love!
Chicken is hands down one of the most versatile proteins out there. From delicious dinner recipes to hearty soups and flavorful lunch options, you can’t go wrong with it!
Today, I’m sharing another recipe you’ll love: chicken pot hand pies! The combination of flavorful filling, tender shredded chicken, and crispy puff pastry makes every bite incredibly comforting and satisfying.
I make these at home a few times a month when I’m craving something rich and savory. They’re always a hit with my family. Plus, these pies are a perfect option when you’re on the go!
Why You’ll Love This Recipe
Ingredients Needed For Easy Chicken Pot Pie Hand Pies
- 2 sheets puff pastry, thawed
- 2 cups cooked diced chicken
- 1 ½ cups frozen or canned mixed vegetables, drained
- ½ cup cream of chicken soup
- ½ cup cream of mushroom soup
- ½ tsp salt
- ¼ tsp paprika
- ¼ tsp garlic powder
- 1 egg, beaten (for egg wash)
Step-by-Step Instructions With Pictures
1. Preheat the oven to 375° F (190° C), then line a baking sheet with parchment paper.
2. Combine the cream of chicken soup with the cream of mushroom soup together in a large bowl.
3. Add the diced chicken, mixed vegetables, paprika, salt, and garlic powder.
4. Stir until the ingredients are evenly combined.
5. Prepare the puff pastry by unfolding the two puff pastry sheets on a lightly floured surface. Cut each sheet into six rectangles for a total of 12.
6. Cut two small slits in the center of six rectangles, which will be the tops of the pastries. These cuts will allow steam to escape during baking.
7. Start assembling the hand pies by placing about ¼ cups of chicken filling onto each uncut puff pastry piece. Leave a small border around the edges, which you’ll lightly brush with water to help seal the pies.
8. Place one pastry rectangle with the cut in the middle over the filling, and press the edges together.
9. Use a fork to crimp and seal the edges of the puff pastry.
10. Brush the tops of individual pastries with the egg wash to give them a golden, glossy finish.
11. Arrange the chicken pot hand pies on the lined baking sheet and bake for 25 minutes or until the puff pastries appear golden brown and crisp.
12. Let the chicken hand pies cool for a bit before serving. Enjoy!
Pro Tips For Irresistible Chicken Pot Mini Pies
- Swap Them Out: You can use the following substitutes to make a healthier chicken mini pie:
- Frozen Mixed Veggies: Use fresh peas, carrots, potatoes, and celery.
- Cream of Mushroom Soup and/or Cream of Chicken Soup: Use coconut milk, Greek yogurt, mashed potatoes blended with chicken broth, or a roux-based sauce made from butter, all-purpose flour, chicken broth, and milk or heavy cream.
- Make It Creamier: Add a splash of cream or milk when making the chicken filling.
- Don’t Overfill: Just add enough chicken filling to the pastry. Don’t overstuff, or the pastry might burst open while baking.
- Just Chill: If you have extra time, chill the mini pies in the fridge for about 15 minutes before baking them. This additional step may help give them a flakier crust.
- Lovely Leftovers: This is a great recipe to use any leftover rotisserie or roast chicken you have around.
Creative Ways To Serve
Whether there are guests or it’s just the family eating these pies, try these suggestions for a more appetizing presentation:
- Salad Pairing: For a balanced meal, serve the pie with a tasty salad or simple mixed greens with vinaigrette.
- Snack Board Set Up: Include small slices of hand pies in a snack board or as part of a spread with other finger goods.
- Pack Them Up: Place each hand pie in small containers, then add some fruit, cheese, and crackers for a tasty outdoor meal.
- Dip Them Up: Serve the pies with a tasty sauce (like cranberry or cheese) on the side for dipping.
- Food and Drink: Pair the pies with coffee, tea, or milk for a cozy breakfast or afternoon snack.
Flavorful Spins On Chicken Pot Hand Pies
Looking to make this recipe extra tasty and flavorful? Here are some ideas:
- Make Them Herby: Mix herbs like fresh thyme, rosemary, or parsley into the chicken filling.
- Add Some Cheese Goodness: You can add shredded cheese to the chicken pot pie filling or on top of the pastry before baking — or even both!
- Veggie Option: Skip the shredded chicken and use veggies like mushrooms, sweet potatoes, onions, peppers, or zucchini. For the cream of chicken soup, use full-fat Greek yogurt with a little vegetable broth.
- Add More Meat: Add crumbled bacon bits to the filling for a salty, flavorful addition.
- Buffalo Chicken Pot Pies: Add buffalo sauce and cream cheese to the chicken filling for a spicy, cheesy taste.
Storage And Reheating
Store: Any leftover mini hand pies should be placed in an airtight container and stored in the fridge. They’ll be good to eat for up to three days.
Freeze: You can also freeze these pies for longer storage. Place the chicken pot hind pies in a freezer-safe container and store them in the freezer for up to three months.
Reheat: You can reheat the chicken pot hand pies in the oven (about 10-15 minutes until heated through) or microwave (about 1-2 minutes). However, the crust may lose some crispiness if you reheat it in the microwave. If you’re only heating a few pieces, you can heat them up in an oven toaster or air fryer.
One Last Thing
Rich, savory, and filling – these chicken pot hand pies have it all! They work great as a lunch, snack, or appetizer option, whether you’re at home or on the go.
You can enjoy the recipe as is or make some variations to give it the flavors you want. Best of all, it’s pretty simple to make and will surely be a hit with family and friends!
So, if you’re ready to expand your list of chicken recipes, then this is one dish you shouldn’t miss!
Your Turn
If you make these chicken pot hand pies, please take a moment to let me know how you liked them by leaving a rating and a comment below on the recipe card. Follow me on Pinterest and Facebook for more easy and tasty recipes!
More Easy Chicken Recipes To Try
Chicken Pot Hand Pies: Savory, Portable Treats You’ll Love
Equipment
- Mixing bowl
- Parchment Paper
- brush
Ingredients
- 2 sheets puff pastry thawed
- 2 cups cooked diced chicken
- 1 ½ cups frozen or canned mixed vegetables drained
- ½ cup cream of chicken soup
- ½ cup cream of mushroom soup
- ½ tsp salt
- ¼ tsp paprika
- ¼ tsp garlic powder
- 1 egg beaten (for egg wash)
Instructions
- Preheat the oven to 375° F (190° C), then line a baking sheet with parchment paper.
- Combine the cream of chicken soup with the cream of mushroom soup together in a large bowl.½ cup cream of chicken soup, ½ cup cream of mushroom soup
- Add the diced chicken, mixed vegetables, paprika, salt, and garlic powder.2 cups cooked diced chicken, 1 ½ cups frozen or canned mixed vegetables, ½ tsp salt, ¼ tsp paprika, ¼ tsp garlic powder
- Stir until the ingredients are evenly combined.
- Prepare the puff pastry by unfolding the two puff pastry sheets on a lightly floured surface. Cut each sheet into six rectangles, for a total of 12.2 sheets puff pastry
- Cut two small slits in the center of six rectangles, which will be the tops of the pastries. These cuts will allow steam to escape during baking.
- Start assembling the hand pies by placing about ¼ cups of chicken filling onto each uncut puff pastry piece. Leave a small border around the edges, which you’ll then lightly brush with water to help seal the pies.
- Place one pastry rectangle with the cut in the middle over the filling the press the edges together.
- Use a fork to crimp and seal the edges of the puff pastry.
- Brush the tops of individual pastries with the egg wash to give them a golden, glossy finish.1 egg
- Arrange the chicken pot hand pies on the lined baking sheet and bake for 25 minutes, or until the puff pastries appear golden brown and crisp.
- Let the chicken hand pies cool for a bit before serving. Enjoy!
Notes
- Swap Them Out: You can use the following substitutes to make a healthier chicken mini pie:
– Frozen Mixed Veggies: Use fresh peas, carrots, potatoes, and celery.
– Cream of Mushroom Soup and/or Cream of Chicken Soup: Use coconut milk, Greek yogurt, mashed potatoes blended with chicken broth, or a roux-based sauce made from butter, all-purpose flour, chicken broth, and milk or heavy cream. - Make It Creamier: Add a splash of cream or milk when making the chicken filling.
- Don’t Overfill: Just add enough chicken filling to the pastry. Don’t overstuff – the pastry might end up bursting open while baking.
- Just Chill: If you have extra time, you can chill the mini pies in the fridge for about 15 minutes before baking them. This extra step may help give them a flakier crust.
- Lovely Leftovers: This is a great recipe to use any leftover rotisserie or roast chicken you have around.
Nutrition
Tamara Tsaturyan is the owner and writer of Thriving In Parenting, a website focused on providing simple tips for busy parents — easy and healthy recipes, home decor and organization ideas and all things P A R E N T I N G.
Comments & Reviews
Anna says
Now this is comfort food. So awesome. Thank u for the recipe.
Tamara Tsaturyan says
Thank you, Anna! I’m so glad you liked it.