Chicken Pot Hand Pies: Savory, Portable Treats You’ll Love
These deliciously flaky chicken pot hand pies are the perfect portable treat for on the go snacking. Serve them as an appetizer for parties, lunch or quick and easy dinner!
Servings: 6 hand pies
Calories: 571kcal
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
Calories: 571kcal | Carbohydrates: 40g | Protein: 20g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 65mg | Sodium: 739mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 0.02mg | Calcium: 22mg | Iron: 3mg