Description
Comforting chicken pot pie hand pies bring classic American comfort to a portable, crispy package. Flaky pastry embraces tender chicken, hearty vegetables, and creamy sauce, offering you a delicious handheld meal that satisfies deeply.
Ingredients
Scale
Proteins:
- 1 ⅓ cup cooked and shredded chicken breast
- 1 egg, beaten
Vegetables and Aromatics:
- 1 onion, diced
- 2–3 cloves of garlic, minced
- ½ cup carrot, diced
- ¼ cup celery, diced
- ½ cup frozen peas
- 1 tablespoon minced thyme
Dairy, Flour, and Liquid Ingredients:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- ½ cup milk
- Salt, to taste
- Black pepper, to taste
- 2 puff pastry sheets
Instructions
- Create a flavorful base by melting butter in a saucepan over medium heat, releasing its rich aroma.
- Infuse the butter with minced garlic, then introduce diced onions, carrots, and celery. Sauté the vegetables until they soften and become translucent, developing a deep, savory foundation.
- Enhance the mixture with fragrant thyme, salt, and black pepper, stirring to distribute the seasonings evenly.
- Sprinkle flour into the vegetable medley, stirring continuously to create a smooth roux that will thicken the filling.
- Pour in chicken stock and milk, whisking constantly to prevent lumps and create a creamy, velvety sauce.
- Incorporate sweet green peas and tender shredded chicken into the sauce, allowing the flavors to meld together.
- Remove the filling from heat and let it cool completely, which helps prevent soggy pastry.
- Preheat the oven and prepare a baking sheet with parchment paper for easy cleanup.
- Gently roll out puff pastry sheets and slice into precise rectangles, ensuring uniform hand pies.
- Spoon the cooled chicken filling onto pastry rectangles, leaving a small border around the edges.
- Carefully layer a second pastry rectangle on top, pressing and crimping the edges with a fork to seal completely.
- Brush the hand pies with beaten egg, creating a golden, glossy exterior that will crisp beautifully during baking.
- Bake until the pastry transforms into a stunning, amber-colored crust with a delicate, flaky texture.
- Allow the hand pies to rest briefly on a wire rack, letting the filling set and preventing potential burns.
Notes
- Prep ahead by chopping vegetables and cooking chicken in advance to streamline the hand pie assembly process.
- Keep puff pastry chilled until ready to use, ensuring a flaky and crisp texture when baked.
- Use a fork’s tines to create a tight seal around the edges, preventing filling from leaking during baking.
- Customize the filling by adding herbs like rosemary or swapping vegetables based on seasonal availability.
- If freezing, wrap unbaked hand pies individually in plastic wrap and store in a freezer-safe container for up to one month.
- Room temperature ingredients blend more smoothly, so let chicken stock and milk sit out briefly before combining.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 370
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 70 mg