Chicken Pot Pie Hand Pies
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 9 servings
 
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.
Ingredients
  • 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
Eggwash
  • 1 large egg, beaten
  • 1 tablespoon milk
Garnish
  • Parsley, finely chopped
Directions:
  1. In a medium sized skillet, add olive oil over medium heat. Allow the olive oil to heat for about a minute or two.
  2. 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.
  3. 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.
  4. 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.
  5. Remove the skillet from heat and allow the chicken pot pie to cool down.
  6. Preheat the oven to 400F. Line a baking sheet with parchment paper and set aside for now.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. Garnish with fresh chopped parsley.
  12. Serve the chicken pot pie hand pies warm.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2020/03/01/chicken-pot-pie-hand-pies/