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Chicken Hand Pies

close up overhead shot of Chicken Hand Pies on a wooden board
Chicken hand pies are stuff full of delicious pot pie filling and are a fun finger food for busy weeknights.
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Table of Contents
  1. CHICKEN HAND PIES INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN HAND PIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Handheld pies make meals fun for big and little kids alike, and these chicken hand pies are the perfect savory pie in portable form. Stuffed full of tender chicken and veggies in a creamy sauce and wrapped in a flaky pastry crust, you’ll have a tasty meal on the go or at home.

Check out two more of our tasty chicken recipes. Our chicken and dumplings are the ideal comfort food, and our chicken pot pie noodles take a traditional dish and put a different spin on it.

CHICKEN HAND PIES INGREDIENTS

You’ll need:

  • 4 tablespoons salted butter, melted
  • ½ cup diced yellow onion
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1¼ cups whole milk
  • 1 cup chicken broth (or 1 cup water + 1½ teaspoons chicken bouillon)
  • 2 ounces cream cheese, cut into pieces
  • 1 cup frozen peas and carrots
  • 2 cups diced, cooked chicken
  • 2 refrigerated rolled pie crusts (1 standard 14-ounce 2-pack)
  • 1 egg yolk + 1 teaspoon water, beaten

SUBSTITUTIONS AND ADDITIONS

CHICKEN: You can either use a rotisserie chicken from the grocery store, or you can prepare a chicken breast and cut it up into small pieces.

CHEESE: You could add cheddar cheese or parmesan cheese to your filling for a melty addition to these yummy portable hand pies.

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HOW TO MAKE THIS CHICKEN HAND PIES RECIPE

STEP ONE: Preheat the oven to 450°F. Spray a baking sheet with non-stick cooking spray and line with parchment paper.  

STEP TWO: In a medium saucepan, melt butter over medium heat. Add diced onions and saute until the onion is translucent (3 to 4 minutes).

STEP THREE: Add flour, salt, and pepper. Cook, constantly stirring until the flour mixture begins to brown (3 to 4 minutes).

STEP FOUR: Slowly stir or whisk chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.  

STEP FIVE: Continue cooking over medium heat, constantly stirring to ensure milk does not burn on the bottom of the pan. Cook until the mixture begins to bubble and thicken slightly (about 5 minutes). Remove from heat.

STEP SIX: Stir in cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly.

STEP SEVEN: Prepare pie crusts by removing pie dough from packaging. Unroll one crust on a lightly floured surface. It is important to keep the crusts thick enough to hold the pie filling, so I did not roll the crusts out any thinner than they came in the package. Use an overturned bowl or round cookie cutter to cut out two circles from the piece of dough. Gently gather together the dough scraps, roll out just enough to cut two additional circles (you may even need to do one at a time).

PRO TIP:

If the crusts are too thin, the pie will split apart during baking.  

STEP EIGHT: Place three crust circles onto the prepared baking sheet.

STEP NINE: Place a scoop of chicken pot pie filling into the center of each circle.

PRO TIP:

Only a couple of tablespoons of the filling mixture will fit in the pie. Do not overfill.

STEP TEN: In a small bowl, use a fork to beat the egg yolk with cold water. 

PRO TIP:

The egg yolk wash will give the hand pies a nice golden sheen. It is also really helpful to seal the edges together. For the best seal, be sure that the filling and/or any excess flour is away from the edge of the dough. 

STEP ELEVEN: Brush a bit of the egg yolk wash around the edge of the circle to help the sides seal. Now, fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges. Using a pastry brush, brush the whole hand pie with the egg wash. Use a fork to poke a few holes in the top of the pies.

PRO TIP:

I found that pinching the edges of the dough provides a better seal than crimping with the tines of a fork; just make sure you press edges together well so that they seal.

STEP TWELVE: Bake for 10 to 12 minutes or until the pies are golden brown and the crust is crispy. (The filling is already cooked, so we’re really just cooking the crust here.)

HOW TO SERVE

Enjoy these chicken pot pie hand pies as a quick and easy meal when you are busy running to various activities on school nights, or serve them at home alongside a Caesar salad for a complete meal.

STORAGE

IN THE FRIDGE: These chicken and vegetable hand pies are best if eaten right away. Leftover hand pies can be stored in an airtight container in the refrigerator for 2 to 3 days. Reheat in the oven for best results.

IN THE FREEZER: These chicken pocket pies can be frozen before baking. Keep in an airtight container with each pie separated by wax paper. Thaw and pop in the oven as needed.

These savory hand pies are stuffed full of goodies. They taste just like a traditional pot pie but in a much more convenient form. They are perfect for taking with you to work, school, or eating at home, and the whole family will love the finger food factor.

FREQUENTLY ASKED QUESTIONS

Can I make these pies ahead of time?

This easy recipe could be made ahead of time in a larger batch and then frozen until you are ready to bake them. Let them thaw and bake as needed.

Can I use my own pie crust?

You could substitute your own pie crust if you have a preferred recipe. Or, check out our simple pie crust recipe.

Can I customize the fillings based on my family’s preferences?

You can add or remove any of the filling ingredients for a custom filling inside your hand pies.

MORE RECIPES YOU’LL LOVE

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close up overhead shot of Chicken Hand Pies on a wooden board

Chicken Hand Pies

5 from 1 vote
Chicken hand pies are stuff full of delicious pot pie filling and are a fun finger food for busy weeknights.
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings 8

Ingredients
  

  • 4 tablespoons salted butter melted
  • ½ cup yellow onion diced
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • cups whole milk
  • 1 cup chicken broth or 1 cup water + 1 ½ teaspoons chicken bouillon
  • 2 ounces cream cheese cut into pieces
  • 1 cup frozen peas and carrots
  • 2 cups chicken cooked and diced
  • 2 refrigerated rolled pie crusts 1 standard 14-ounce 2-pack
  • 1 egg yolk plus 1 teaspoon water, beaten

Instructions
 

  • Preheat the oven to 450°F.
  • In a medium saucepan, melt butter over medium heat. Add diced onions and saute until onion is translucent (3 to 4 minutes).
  • Add flour, salt, and pepper. Cook, stirring constantly, until the flour mixture begins to brown (3 to 4 minutes).
  • Slowly stir or whisk chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.
  • Continue cooking over medium heat, stirring constantly to ensure milk does not burn on the bottom of the pan. Cook until mixture begins to bubble and thicken slightly (about 5 minutes). Remove from heat.
  • Stir in cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly.
  • Prepare pie crusts by removing pie crust from packaging. Unroll one crust on a lightly floured surface. It is important to keep the crusts thick enough to hold the pie filling, so I did not roll the crusts out any thinner than they came in the package. Use a bowl, placed upside down, to cut out two circles from the dough. Gently gather together the scraps, roll out just enough to cut two additional circles (you may even need to do one at a time).
  • Place three crust circles onto a baking sheet sprayed with non-stick cooking spray.
  • Place a scoop of filling into the center of the circle.
  • Use a fork to beat the egg yolk with water.
  • Brush a bit of the egg yolk wash around the edge of the circle to help the sides seal. Now, fold the pie crust in half to form a crescent shape. Press down (work from the outer edge in) and then crimp with your fingers or a fork to seal the edges. Brush the whole hand pie with the egg wash. Use a fork to poke a few holes in the top of the pies.
  • Bake for 10 to 12 minutes or until the pies are golden brown and the crust is crispy. The filling is already cooked so we’re really just cooking the crust here.

Notes

PRO TIP: If the crusts are too thin, the pie will split apart during baking.  
 
PRO TIP: Only a couple of tablespoons of the filling mixture will fit in the pie. Do not overfill.
 
PRO TIP: The egg yolk wash will give the hand pies a nice golden sheen. It is also really helpful to seal the edges together. For the best seal, be sure that the filling and/or any excess flour is away from the edge of the dough. 
 
PRO TIP: I found that pinching the edges of the dough provides a better seal than crimping with the tines of a fork; just make sure you press edges together well so that they seal.

Nutrition

Calories: 358kcal | Carbohydrates: 29g | Protein: 8g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 541mg | Potassium: 209mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2047IU | Vitamin C: 5mg | Calcium: 74mg | Iron: 2mg
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