CHICKEN POT PIE HANDPIE
Not really sure what inspired me to make my chicken pot pie recipe a handheld version but I am so glad I did. Another perfect recipe that's comforting but quick and on the go. Easy to keep frozen or make for a crowd. I have a feeling I'll make these in a batch next time and keep them frozen for a fall "treat"
This recipe is following the same sort of steps as the Homemade Chicken Pot Pie but obviously instead of one big pie its individuals. I did alter the recipe a tiny bit as well so the filling has a little less liquid.
INGREDIENTS
makes ~6 hand pies
1 lb. Chicken Breast, cut into small cubes*
2 tbs. Butter, for cooking the chicken
Salt and pepper, to taste
½ tsp. Garlic Powder
½ tsp. Onion Powder
2 tbs. Butter
1 Shallot, finely diced
1 tbs. Garlic, minced
1½ cups Frozen Vegetables
2 tbs. Butter
2 tbs. All-Purpose Flour
¾ tsp. Dried Rosemary
¾ tsp. Dried Thyme
Pinch of Nutmeg
1¼ cups Chicken Bouillon
⅓ cup Heavy Whipping Cream
1 Egg, beaten, for egg wash
*or Finely Shredded Rotisserie Chicken and don't worry about the butter 2 tbs. of butter to cook down the chicken. This is a perfect swap if you want to make the recipe less step intensive. Of course, a store bought pie dough would also cut down the steps. (Make sure to use pie dough and not puff pastry).
INSTRUCTIONS
Prepare your crusts by doubling pie dough recipe linked above. Keep in fridge until ready to assemble.
Add 2 tbs. of butter to your skillet and cook cubed chicken. Season with salt, pepper, garlic powder, and onion powder. Once browned and cooked through, set aside in a clean bowl.
Next, add another 2 tbs. of butter and cook down your shallots and garlic. Once translucent add the frozen veggies. Once softened, remove from the skillet and add to cooked chicken.
Add 2 tbs of butter to the skillet, once foaming add 2 tbs. of sifted flour, stirring continuously. Add rosemary, thyme, nutmeg, chicken broth, and heavy cream. Let simmer on low for 10 minutes, taste one more time. Add any seasoning as necessary.
Add chicken and veggies back to the skillet.
Let the filling cool completely, then refrigerate until cold. It should be thick, not runny.
Preheat the oven to 400°F. Roll out the pie crust so you can make 6 hand pies. You dont want the dough too thick. Add roughly ⅓ cup* filling to one half of the dough, leaving a border. Fold over, press the edges closed, and crimp with a fork. Cut a small vent in each top.
Refrigerate the assembled pies for 15 minutes. Brush with beaten egg.
Bake for 25–35 minutes, until golden brown and crisp (especially the bottoms! no soggy bottom!!). Rest for 5–10 minutes before serving.
Tip: Start with ¼ cup filling per pie and add a little more if the crust closes comfortably. The exact amount will depend on how large you cut your rectangles. You may have a little filling left over, which is better than overstuffing and having the pies leak!
Prepare your crusts by doubling pie dough recipe linked above. Keep in fridge until ready to assemble.
Add 2 tbs. of butter to your skillet and cook cubed chicken. Season with salt, pepper, garlic powder, and onion powder. Once browned and cooked through, set aside in a clean bowl.
Next, add another 2 tbs. of butter and cook down your shallots and garlic.
Once translucent add the frozen veggies. Once softened, remove from the skillet and add to cooked chicken.
Add 2 tbs of butter to the skillet, once foaming add 2 tbs. of sifted flour, stirring continuously.
Add rosemary, thyme, nutmeg, chicken broth, and heavy cream. Let simmer on low for 10 minutes, taste one more time. Add any seasoning as necessary.
Add chicken and veggies back to the skillet.
Let the filling cool completely, then refrigerate until cold. It should be thick, not runny.
Preheat the oven to 400°F. Roll out the pie crust so you can make 6 hand pies. You dont want the dough too thick. Add roughly ⅓ cup* filling to one half of the dough, leaving a border.
Fold over, press the edges closed, and crimp with a fork. Cut a small vent in each top.
Refrigerate the assembled pies for 15 minutes. Brush with beaten egg.
Bake for 30–35 minutes, until golden brown and crisp (especially the bottoms! no soggy bottom!!). Rest for 5–10 minutes before serving.
Tip: Start with ¼ cup filling per pie and add a little more if the crust closes comfortably. The exact amount will depend on how large you cut your rectangles. You may have a little filling left over, which is better than overstuffing and having the pies leak!
Make sure the bottoms have a crisp to them as well as the top! I repeat, no soggy bottom!!
I also went above and beyond and added a little sprinkle of flaky salt over the top as well.
If you have filling leftover an easy use is the premade biscuit dough or crescent rolls. Just bake in a dish and throw some dough over it. Bake according to the dough packaging.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
A video is up on my Pinterest and Instagram of the recipe in full.
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