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Chicken Pot Pie Hand Pies

Chicken Pot Pie Hand Pies
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These Chicken Pot Pie Hand Pies offer all the creamy, comforting flavors of a traditional chicken pot pie in a convenient handheld form. Wrapped in golden puff pastry and filled with tender chicken and vegetables, they’re perfect for a cozy dinner, lunch, or appetizer.

Ingredients

  • 3 tablespoons butter
  • 1 onion, diced
  • 2–3 cloves garlic, minced
  • 1/2 cup carrot, diced
  • 1/4 cup celery, diced
  • 1/2 cup frozen peas
  • 1 tablespoon minced thyme
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1/2 cup milk
  • 1 1/3 cups cooked and shredded chicken breast
  • Salt, to taste
  • Black pepper, to taste
  • 2 puff pastry sheets
  • 1 egg, beaten

Instructions

  1. Melt butter in a medium saucepan over medium-high heat.
  2. Add garlic and cook until fragrant.
  3. Add onion, carrot, and celery and sauté for 4 to 5 minutes until soft.
  4. Add salt, pepper, and minced thyme.
  5. Reduce heat to medium, stir in flour, and cook for 2 minutes.
  6. Add peas, chicken stock, and milk, stirring until the mixture thickens.
  7. Fold in shredded chicken and adjust seasonings. Allow the mixture to cool down.
  8. Preheat oven to 200°C (392°F) and line a baking sheet with parchment paper.
  9. Roll out puff pastry sheets and cut into 8 equal rectangles.
  10. Spoon 2 tablespoons of filling onto half of the rectangles. Top each with another rectangle.
  11. Seal edges with a fork and brush tops with beaten egg.
  12. Bake for 22 minutes until golden brown.
  13. Cool on a wire rack for 10 minutes before serving.

Notes

  • The filling can be made ahead and stored in the fridge for 2 days.
  • Hand pies can be frozen unbaked and baked directly from frozen.
  • Do not microwave when reheating, as it makes the pastry soggy—use an oven for best results.

Find it online: https://www.cookwithbenchi.com/chicken-pot-pie-hand-pies/