Are you craving a comforting and savory treat perfect for any occasion? Look no further than these delightful homemade chicken hand pies. These golden, flaky pastries are filled with a rich and creamy chicken mixture that is sure to satisfy your taste buds.
With tender chicken, vibrant vegetables, and a luscious gravy all encased in buttery puff pastry, each bite is a burst of flavor. Follow this simple recipe to create a batch of these irresistible hand pies and enjoy the warm, cozy goodness they bring to your table.
Yield: 8-10 pie pastries
Equipment:
Large Pot
Baking Sheet
Parchment Paper
Prep Time: 20 minutes
Bake Time: 25 minutes
Idle Time: 30 minutes
Ingredients:
- 1 refrigerated box of puff pastry sheets, thawed
- 1 egg, for egg wash
- Filling
- 2 cups shredded chicken
- 3 tablespoons unsalted butter
- ½ yellow onion, diced
- 1 medium carrot, diced
- 1 garlic clove, minced
- 3 tablespoons all purpose flour
- 1 cup chicken stock
- ¼ cup heavy cream
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon thyme
- ½ cup frozen peas
Directions:
In a large pot over medium heat, melt the butter. Add the diced onions, carrots and garlic. Saute together for about 5 minutes, until the vegetables become tender.
Coat the vegetables with the flour and stir constantly for 1 minute
Add the chicken stock and heavy cream. Heat until it begins to bubble and thicken into a gravy consistency.
Add all the seasonings to the pot and mix in. Be sure to taste after mixing thoroughly to see if you want to add any more salt, pepper or other seasonings to your personal taste.
Now add the shredded chicken and peas. Stir and fold these ingredients together until combined. Remove from the heat.
Preheat the oven to 375 degrees Fahrenheit. Prepare a baking sheet with parchment paper.
Cut out circles with the cookie cutter on the thawed puff pastry sheets.
Place 6 halves on the baking sheet. Fill the center with the cooled filling with only a bit of the edge uncovered.
Top with another round of puff pastry and seal the edges with a fork. Use a paring knife to create three slits in the center. Repeat with the rest of the pastry dough and filling.
Brush the tops of each handheld pie with the egg wash and sprinkle with some extra salt, pepper and thyme.
Place in the oven and bake for 15-20 minutes or until the puff pastries are golden brown on top and puffy.
Remove from the oven and let cool for at least 5 minutes. Serve and enjoy while warm!
