Go Back
Print
Chicken and Vegetable Hand Pies

Chicken and Vegetable Hand Pies

These Chicken and Vegetable Hand Pies are perfect mini appetizers perfect for a large gathering! 

Course Appetizer, Entree
Cuisine American
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 14 pies

Ingredients

  • 3 tbsp unsalted butter divided
  • ½ tbsp olive oil
  • 1 small yellow onion chopped about 1 cup in total
  • 1 ½ tsp kosher salt divided
  • 1 bay leaf
  • 1 cup chopped carrots
  • 1 cup chopped parsnips
  • 2 garlic cloves peeled and sliced
  • ¼ cup all purpose flour
  • 1 cup low sodium or homemade chicken stock
  • ½ cup milk 2%
  • 1 large bunch thyme leaves
  • ½ tsp lemon juice
  • ¼ tsp black pepper
  • 1 cup cooked shredded chicken
  • 2 sheets puff pastry thawed
  • 1 large egg beaten

Instructions

  1. Start by shredding chicken and chopping the onions, carrots, and parsnips, and in a large saute pan, melt ½ tbsp butter and ½ tbsp olive oil.

  2. Add the onions, bay leaf, and ½ tsp kosher salt to the pan, then saute over medium heat for 5 minutes. After 5 minutes, add the onion and parsnips and saute and additional 5-7 minutes.

  3. Add the remaining 2 ½ tbsp butter to the pan along with the garlic. Stir until the butter is melted, then add the flour and stir well to coat everything. Cook for 2-3 minutes.

  4. Add the chicken stock and milk to the pan. Start with about half the liquid incorporating it well, then add the rest. Add the thyme leaves. Simmer on medium low heat for 15 minutes, stirring frequently until the vegetables are tender and the sauce has thickened.

  5. Remove the mixture from heat, and remove the bay leaf and thyme leaves. Season with salt and pepper. The amount of salt and pepper you'll use will depend on how salty your chicken broth was.
  6. While the filling cools, prep the dough for the hand pies. Roll out each sheet of puff pastry in a 12x12 inch square, and use the opening of a drinking glass to cut circles in the puff pastry

  7. Combine the leftovers dough from the edges and roll it out onto a floured surface to stretch the number of rounds you're able to make. 2 sheets of puff pastry made 28 rounds

  8. Preheat the oven to 400 and lightly grease two large baking sheets. Place individual rounds on the baking sheets, being careful not to overcrowd them. 

  9. Brush the egg wash onto the edges of the rounds so that they seal when you place the top rounds on. Top each with a large heap of the pie filling.

  10. Add the top rounds over each pie and press the edges sealed.  Use a fork to crimp the edges and brush the tops with the remaining egg so they get nice and golden when baked in the oven.

  11. Before baking, let the hand pies chill in the refrigerator for 5-10 minutes. After they chill, bake in a 400 degree oven for 20-25 minutes or until golden brown.