Oh, chicken pot pie hand pies—my absolute favorite way to turn comfort food into portable perfection! Picture this: flaky, buttery crust wrapped around a creamy, savory chicken and veggie filling, all in a cute little package you can hold in one hand. I started making these years ago when my kids needed quick lunches, and now they’re a family staple. Whether you’re packing lunch, needing a freezer-friendly meal, or just craving that classic pot pie flavor without the fuss, these hand pies are your answer. Trust me, once you try them, you’ll never look at pot pie the same way again!
Why You’ll Love These Chicken Pot Pie Hand Pies
Let me count the ways these little hand pies will steal your heart (and your appetite!):
- Quick magic: Ready in under an hour – perfect for those “what’s for dinner?!” emergencies
- Pocket-sized comfort: All the coziness of pot pie, no plate or fork required
- Endless options: Swap veggies, use turkey instead of chicken, or add your favorite herbs
- Kid-approved: My picky eaters go crazy for these – they think they’re getting a “pastry treat”
- Freezer hero: Make a double batch and stash them for future hungry-you
Seriously, they’re like little edible hugs – warm, comforting, and oh-so-satisfying!
Ingredients for Chicken Pot Pie Hand Pies
Here’s what you’ll need to make these little pockets of joy – I promise they’re all simple, everyday ingredients that come together magically:
- 2 cups cooked chicken, shredded (leftover rotisserie chicken works beautifully here, or just boil some breasts)
- 1 cup frozen mixed veggies – my usual mix is peas, carrots and corn, but use what your family likes
- 1/2 cup diced potatoes – little cubes about the size of your pinky nail
- 1/4 cup diced onions – they should practically disappear into the filling when cooked
- 1/4 cup butter – real butter please, none of that margarine business!
- 1/4 cup all-purpose flour – this makes our luscious, thick sauce
- 1 cup chicken broth – for extra flavor, use the broth from boiling your chicken
- 1/2 cup milk – whole milk makes it richest, but 2% works too
- 1 tsp salt – taste as you go, you might need a pinch more
- 1/2 tsp black pepper – freshly ground if you have it
- 1 package refrigerated pie crusts (or homemade if you’re feeling fancy)
- 1 egg, beaten – this gives our hand pies that gorgeous golden shine
See? Nothing fancy – just honest ingredients that make magic happen!
How to Make Chicken Pot Pie Hand Pies
Okay, let’s turn these ingredients into little pockets of heaven! I’ve made this recipe so many times I could do it in my sleep, but I’ll walk you through each step carefully. The key is not to rush – especially when making that beautiful, creamy filling.
Step 1: Prepare the Filling
First, grab your favorite deep skillet – you’ll want one with plenty of room to stir. Melt that butter over medium heat until it’s just starting to bubble, then toss in your onions. Oh, that sizzle! You’ll know they’re ready when they turn translucent and smell amazing – about 3 minutes should do it. Now sprinkle in the flour and whisk like crazy to make your roux. This is the secret to that thick, velvety sauce, so don’t skip it! Slowly pour in your chicken broth and milk, whisking constantly until it thickens up nice and smooth. When it coats the back of a spoon, you’re golden. Stir in the chicken, veggies, potatoes, salt and pepper, and let it bubble away for another 2 minutes. Careful, it’ll be hot – I always burn my tongue taste-testing!
Step 2: Assemble the Hand Pies
Now for the fun part! Roll out your pie crust on a lightly floured surface – don’t go too thin or they’ll tear. I use a big round cookie cutter (about 4 inches across), but a bowl works too. Spoon about 2 tablespoons of filling onto one half of each circle, leaving a good edge for sealing. Here’s my pro tip: dip your finger in water and run it around the edge before folding – it helps the crust stick together. Press the edges with a fork to seal them tight – you don’t want any filling escapes! Brush each one with your beaten egg for that gorgeous golden shine, and don’t forget to poke a few steam holes on top.
Step 3: Bake to Perfection
Preheat your oven to 375°F (190°C) while you’re assembling – a hot oven is key for flaky crust. Line your baking sheet with parchment paper (trust me, cleanup is so much easier!). Bake those little beauties for 20-25 minutes until they’re golden brown and you can see the filling bubbling through the steam holes. Your kitchen will smell like heaven! Let them cool for just a minute or two – I know it’s hard to wait, but that filling is like molten lava when they first come out.
Tips for Perfect Chicken Pot Pie Hand Pies
After years of making these (and a few “learning experiences”), here are my can’t-live-without tips:
- Rotisserie shortcut: That pre-cooked grocery store chicken? Total time-saver! Just shred it while warm.
- Freezer magic: Assemble but don’t bake – freeze on a tray first, then bag. Bake straight from frozen, adding 5 extra minutes.
- Crust protector: Let your filling cool slightly before assembling – hot filling makes soggy bottoms.
- Seal tight: Press edges with a fork dipped in flour to prevent leaks – no one wants filling explosions!
- Golden trick: For extra shine, mix a pinch of sugar into your egg wash.
Follow these, and you’ll be the hand pie hero of your kitchen!
Ingredient Substitutions & Variations
One of my favorite things about these hand pies is how easily you can mix them up! Out of onions? Try shallots or a pinch of onion powder instead. Need dairy-free? Swap the butter for olive oil and use almond milk. Feeling fancy? Throw in some fresh thyme or rosemary – just a teaspoon will make them sing. For veggie lovers, mushrooms or sweet potatoes work beautifully. And if you’re feeling adventurous, a handful of shredded cheddar in the filling takes these to next-level deliciousness! If you are looking for other ways to use up leftover chicken, check out this creamy broccoli chicken crescent bake.
Serving Suggestions for Chicken Pot Pie Hand Pies
These hand pies are perfect all by themselves, but oh boy do they shine with the right sides! My family loves them with a crisp green salad – the fresh crunch balances that rich filling beautifully. On chilly days, dunk them in creamy tomato soup for ultimate comfort. For parties, set out little bowls of dipping sauces – honey mustard, ranch, or even cranberry sauce make fun pairings. And don’t forget – they’re fantastic cold too, tucked into lunchboxes with some carrot sticks! For another great side dish idea, consider a marinated cucumber salad.
Storage & Reheating Instructions
Here’s how to keep your hand pies tasting fresh and delicious whenever you need them! Let them cool completely, then store in the fridge for 3 days – just pop them in an airtight container. For longer storage, freeze them flat on a tray first, then transfer to freezer bags (they’ll keep for 3 months this way). When you’re ready to eat, reheat in a 350°F oven for 10-12 minutes (15 if frozen) until warmed through and crispy again. Trust me, the oven’s better than the microwave – it keeps that crust perfect instead of soggy! Understanding proper food storage temperatures is key to food safety, especially with poultry fillings according to the FDA.
Nutritional Information
Okay, let’s talk numbers – but remember, these are just estimates since your ingredients might vary slightly from mine! Each hand pie (if you make 8 from this recipe) comes out to roughly:
- 280 calories – perfect little meal or hearty snack
- 15g fat (6g saturated) – that buttery crust does its thing
- 25g carbs with 2g fiber – not too shabby for comfort food!
- 12g protein – thanks to that chicken filling
- 450mg sodium – you can reduce this with low-sodium broth
- 2g sugar – just the natural sweetness from the veggies
Important note: These values change if you use different brands, adjust ingredients, or make your pies bigger/smaller. I always say – enjoy them first, count later! After all, homemade food is about love, not just numbers.
FAQs About Chicken Pot Pie Hand Pies
Q1. Can I use store-bought crust for this recipe?
Absolutely! I use refrigerated pie crusts all the time when I’m in a hurry – they work perfectly. Just make sure to let them come to room temperature before rolling out, or they might crack. Homemade crust is wonderful too if you’ve got the time, but don’t let that stop you from making these delicious hand pies!
Q2. How long do chicken pot pie hand pies last in the freezer?
These little beauties freeze like champs! Fully baked, they’ll keep for 2-3 months in the freezer. Unbaked, they’re best within 1 month. Either way, store them in airtight freezer bags with parchment between layers. Pro tip: write the date on the bag with a sharpie – frozen food amnesia is real in my house!
Q3. Can I make these vegetarian?
You bet! Just swap the chicken for extra veggies like mushrooms or more potatoes, and use vegetable broth instead of chicken broth. I’ve even used cooked lentils with great success – they give that same hearty texture. The filling possibilities are endless!
Q4. Why did my hand pies leak filling?
Oh no! Usually this happens if the edges aren’t sealed well enough (that egg wash trick really helps) or if you overfill them. Also, make sure your filling isn’t too watery – it should be thick like a stew. Next time, try using slightly less filling and really press those edges together firmly.
Q5. Can I air fry these instead of baking?
Yes! Air fry at 375°F for about 12-15 minutes until golden brown. You might need to work in batches depending on your air fryer size. They come out extra crispy this way – just keep an eye on them as cook times vary between models.
Did you make these chicken pot pie hand pies? I’d love to hear how they turned out! Rate this recipe below and tell me about your hand pie adventures in the comments.
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Irresistible Chicken Pot Pie Hand Pies in Just 45 Minutes
- Total Time: 45 mins
- Yield: 8 hand pies
- Diet: Low Lactose
Description
Delicious and easy-to-make chicken pot pie hand pies, perfect for a quick meal or snack.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup frozen mixed vegetables
- 1/2 cup diced potatoes
- 1/4 cup diced onions
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 cup chicken broth
- 1/2 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1 package refrigerated pie crusts (or homemade)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, melt butter and sauté onions until soft.
- Add flour, stir to make a roux.
- Slowly add chicken broth and milk, stirring until thickened.
- Add chicken, vegetables, potatoes, salt, and pepper. Mix well.
- Roll out pie crusts and cut into circles.
- Spoon filling onto half of each circle, fold over, and seal edges with a fork.
- Brush with egg wash and cut slits on top.
- Bake for 20-25 minutes or until golden brown.
Notes
- Use leftover rotisserie chicken for convenience.
- Customize vegetables to your preference.
- Freeze unbaked hand pies for later use.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American