Chicken Pot Hand Pies

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chicken pot hand pies hot comforting victoria gourmet recipe

I created these mini chicken pot pies for days that you need a hot and comforting meal but have no time.  However don't think that because these are not traditional, they are not just as delicious or as comforting. 

Ingredients

6 tablespoons unsalted butter, divided
1 cup onion, diced
1 cup celery, diced
1 cup carrot, diced
1 cup potato, peeled and diced
1/2 teaspoon kosher salt
1 cup frozen peas (no need to thaw)
2 cups cooked chicken, chopped
1/2 cup all-purpose flour
3 cups chicken stock
2 packages refrigerated pie crust
1 egg lightly beaten + 1 tablespoon water, for egg wash

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
30 minutes
Cook Time: 
1 hour
Refrigeration Time: 
2 hours or overnight
Total Time: 
3 hours, 30 minutes
Serving size: 
8

Directions

1. Make the filling - in a large saucepan over medium-high heat melt 2 tablespoons of butter. Stir in the onion, celery, carrot, potato, salt and Herbes de Provence seasoning. Saute for 15 minutes or until vegetables are tender.
2. Stir in the peas and chicken.
3. Add the remaining 4 tablespoons butter to the pan. Once melted sprinkle the flour over the chicken mixture and stir to combine. Cook for 2 minutes.
4. Pour in the stock and bring to a boil. Then simmer for 5 minutes or until the filling has thickened.
5. Allow the filling to cool completely, then refrigerate for 2 hours or overnight.
6. Preheat oven to 400º degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper.
7. Roll out the pie crusts to 1/8 inch thick and cut out eight 6 inch circles. ( I always trace a plate). Reroll scraps as needed but not more than once.
8. Add 3-4 tablespoons of the filling to the middle of each circle, fold the dough in half and crimp the edges to seal with your fingertips or use the tines of a fork. At this point the pies can be frozen. Thaw overnight in the refrigerator, then follow the remaining instructions to bake.
9. Transfer to the prepared pan. Cut a slit in the middle of each pie to allow steam to vent. Brush with egg wash. Repeat with remaining pie dough and filling.
10. Bake for 25-30 minutes or until the crust is golden brown. Cool for 5-10 minutes before serving.

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Recipe Tip:
Rotisserie or leftover chicken is perfect for this recipe. These make a nice rotation in lunchboxes.
herbes de provence seasoning seven herbs victoria taylor