Puff pastries filled with shredded chicken and vegetables in a creamy sauce. These chicken pot pie hand pies are easy to make and so delicious.
Happy Sunday!
I hope you’re having a wonderful weekend. Mine is filled with lots of lunch and dinners catching up with friends I haven’t seen in awhile. Then I spent my Saturday morning trying to perfect my dumpling recipes and learning how to pleat and fold dumplings. Almost ready to share them with you!
But in the mean time, I’m super excited to share with you these chicken pot pie hand pies.
When we were kids, our mom would stock our freezer with individual sized chicken pot pie and turkey pot pie from Marie Callender. Or she would buy a chicken pot pie from KFC and we’d eat it as an after school snack. So these chicken pot pie hand pies bring back good memories.
I used puff pastry sheets to make the outer part of the hand pies. The butteriness, the flakiness of the puff pastries stuffed with the creamy filling of a classic chicken pot pie. The filling is made of shredded chicken, peas, onions, celery, carrots, and corn in a creamy thyme sauce. It’s soo good.
I love that these are individual serving sizes so that I can easily pack these with me as a snack. Or a light lunch. Plus, there’s a little extra filling leftover. Which I love too. Sometimes, I’m just in the mood to eat the chicken pot pie filling by the spoonful. Seriously, all the flavor and texture on one spoon.
In a medium sized skillet, add olive oil over medium heat. Allow the olive oil to heat for about a minute or two.
Once the olive oil is hot, add minced garlic. Cook the garlic until aromatic and lightly golden brown. Then add the onions, celery, and carrots. Cook these for several minutes until they have softened.
Use a whisk to stir in flour, which will serve as a thickener for the sauce. Add in fresh thyme and salt. Pour in the chicken broth. Stir to evenly incorporate the ingredients.
Once the chicken pot pie filling has thickened and the ingredients are softened to your liking, stir in the corn, peas, cooked chicken, and milk.
Remove the skillet from heat and allow the chicken pot pie to cool down.
Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside for now.
Take the puff pastry sheets out from fridge. Use a rolling pin to roll out the sheet to stretch it thin. Cut each of the puff pastry sheets into 9 squares.
Spoon the chicken pot pie filling into the center of the square, about 1-2 tablespoons. Place a second square on top of the filling. Use a fork to press down on the edges and seal the edges together.
In a small bowl, mix together egg and a tablespoon of milk to create an eggwash. Brush the eggwash over the top of the hand pies to help them brown.
Bake the chicken pot pie hand pies for about 10 minutes. Take the baking sheet out and brush the tops with more eggwash. And then bake for an additional 10 minutes.
Garnish with fresh chopped parsley.
Serve the chicken pot pie hand pies warm.
Enjoy!
- 2 tablespoons olive oil
- 2-3 cloves of garlic, minced
- ½ cup diced onions
- ½ cup diced celery
- ½ cup diced carrots
- ⅓ cup all purpose flour
- 1 sprig fresh thyme
- Salt to taste
- 1 cup chicken broth
- ½ cup milk, more as needed
- ½ cup corn, frozen or canned
- ½ cup frozen peas
- ½ pound cooked shredded chicken
- 2 puff pastry sheets, thawed but cold
- 1 large egg, beaten
- 1 tablespoon milk
- Parsley, finely chopped
- In a medium sized skillet, add olive oil over medium heat. Allow the olive oil to heat for about a minute or two.
- Once the olive oil is hot, add minced garlic. Cook the garlic until aromatic and lightly golden brown. Then add the onions, celery, and carrots. Cook these for several minutes until they have softened.
- Use a whisk to stir in flour, which will serve as a thickener for the sauce. Add in fresh thyme and salt. Pour in the chicken broth. Stir to evenly incorporate the ingredients.
- Once the chicken pot pie filling has thickened and the ingredients are softened to your liking, stir in the corn, peas, cooked chicken, and milk. Add more milk as needed if the filling is too thick.
- Remove the skillet from heat and allow the chicken pot pie to cool down.
- Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside for now.
- Take the puff pastry sheets out from fridge. Use a rolling pin to roll out the sheet to stretch it thin. Cut each of the puff pastry sheets into 9 squares.
- Spoon the chicken pot pie filling into the center of the square, about 1-2 tablespoons. Place a second square on top of the filling. Use a fork to press down on the edges and seal the edges together.
- In a small bowl, mix together egg and a tablespoon of milk to create an eggwash. Brush the eggwash over the top of the hand pies to help them brown.
- Bake the chicken pot pie hand pies for about 10 minutes. Take the baking sheet out and brush the tops with more eggwash. And then bake for an additional 10 minutes.
- Garnish with fresh chopped parsley.
- Serve the chicken pot pie hand pies warm.
Hi Andrea, What size are the squares? Nine seems like an odd number – Should we be making 8 or 10 squares?
Thank You and hope to hear back, J.
I roll out two puff pastry sheets and cut each one into 3 rows and 3 columns each. So they come out to be 9 squares/rectangles each. When you put them together it comes out to 9 hand pies. Hope that helps!
My kids love pot pies – I can’t wait to try these! Thanks for sharing the recipe
I hope you’ll like this version!