Hand pies have been a cherished part of various cuisines for centuries, offering a convenient and delicious way to enjoy a portable meal. The Easy Chicken Hand Pies recipe is a modern take on this classic dish, perfect for busy individuals who need a hearty snack on the go. This dish was inspired by my husband, Bruce, a hardworking builder who is often on the run between job sites, errands, and home. Given his love for traditional chicken pot pies, I wanted to create a more convenient, hand-held version that could be easily eaten while he’s on the move.
Hand pies differ from their pot pie counterparts mainly in texture and construction. Unlike pot pies, which are typically filled with a creamy and saucy mixture inside a deep dish crust, hand pies need to have a drier consistency while maintaining a flavorful filling. This ensures that they don’t leak, making them easy to carry and eat without creating a mess. The warm, golden pastry encases a delicious blend of ground chicken, vegetables, and cheese, resulting in a perfectly balanced savory treat.
One of the key ingredients that set this recipe apart is puff pastry dough. While not a staple in every kitchen, I highly recommend keeping a box on hand, as it can be used in countless sweet and savory applications. Puff pastry’s light, flaky texture pairs beautifully with the robust and well-seasoned chicken filling, creating a contrast that enhances each bite.
This recipe is also highly adaptable. While I generally use ground chicken, you can easily swap it with turkey, beef, or even a vegetarian alternative like lentils or mushrooms. The vegetables can also be customized based on personal preference or seasonal availability. The addition of cheddar cheese provides a subtle creaminess while helping to bind the ingredients together. Fresh parsley adds a mild herbal touch, complementing the savory components of the filling.
One noteworthy step in this recipe is ensuring that the filling is free of excess moisture. Any residual liquid from the cooked vegetables or chicken should be drained before assembling the hand pies. This prevents the puff pastry from becoming soggy and ensures a crisp, golden crust. Another essential tip is sealing the edges properly—pressing them with a fork not only prevents leaks but also gives the pies a decorative finish.
These Easy Chicken Hand Pies bake to perfection in about 20 minutes, developing a beautifully golden crust. If you’re preparing them for someone on the go, they can be cooled slightly and wrapped in parchment or wax paper for easy transport. If enjoying them at home, they pair wonderfully with roasted vegetables or a light salad.
Ultimately, these hand pies embody convenience without compromising flavor. Whether you’re making them for a quick lunch, a picnic, or a busy work schedule, they are sure to become a household favorite. The combination of a flaky crust filled with savory, cheesy chicken makes for a delicious, portable meal that satisfies every time.
Easy Chicken Hand Pies
Ingredients
½ pound ground chicken (minced chicken)
½ small onion - chopped
1 stalk celery - chopped
1 small carrot - grated
¼ cup cheddar cheese - grated
2 teaspoons parsley - chopped
1 pinch salt - to taste
1 pinch ground black pepper - to taste- 1 pinch season salt
1 medium egg white- 1-2 sheets puff pastry dough - thawed
Instructions
- Preheat the oven to 400°F. I like to use a pizza stone so that the pizza stone would be preheating in there, too. If no stone, use a cookie sheet. It works just fine.
- In a frying pan, brown the chicken in about one tablespoon of olive oil. Add salt and pepper to taste.
- When meat is thoroughly cooked, transfer to a bowl. Retain any oil or add a bit more to cook the vegetables. Again, add salt and pepper to taste. When the vegetables are tender, remove any liquids from both the meat and the vegetables.
- Combine the meat and vegetables in the still-warm frying pan—taste to determine if you want to add salt or seasoning. Add the cheese and parsley and mix well. The cheese should melt nicely and help the whole mixture stick together. Let it cool in the pan.
- On a lightly floured board, place a sheet of pastry dough unfolded (do not roll it out any thinner). Cut the pastry dough into four squares. This way, you can fold it into a rectangle or a triangle. Make sure you are working with cold dough.
- Place 2 to 3 tablespoons of meat and vegetables on one half of the square. You will need to leave about 1/2 inch around the cut sides to seal it with a fork. Be careful not to overfill because if you have to stretch the dough, there’ll be too much filling.
- Working with 1/2 of a sheet, I added two large scoops of mixture with no leaking. Fold the dough over the filling side and match up the edges. Gently press down to hold the seam in place. Using 1/4″ of the end of a fork, press into the dough to crimp the seal. Don’t go all the way to the board. Just make sure you have pressed the two sides together.
- Place the finished hand pies on a parchment-lined baking sheet and pop them in the frig. They will be so much easier to handle if you are transferring to a stone. Use the 15 or 20 minutes they are cooling in there to clean up.
- Now, with a pastry brush, coat the tops of the hand pies. It will help the seal and give it a beautiful tan as it cooks.
- Place the pies on the sheet in the oven for about 20 minutes. The tops will become a beautiful golden brown. If you are staying home, serve hot with roasted sweet potatoes (or whatever you like). If it’s for someone on the run, let them cool a bit and wrap them in wax paper, ready for the trip ahead.
