Chicken hand pies are a delightful and hearty snack that’s packed with flavor. They are easy to make and perfect for any occasion, from a cozy dinner at home to a picnic in the park. With tender chicken and fresh vegetables wrapped in a flaky crust, these hand-held treats are sure to please everyone.
Why Make This Recipe
Making chicken hand pies is a fantastic way to use leftover chicken. They are simple to prepare, making them ideal for weeknight dinners or when you want to impress guests without spending hours in the kitchen. Plus, they are portable, making them a great option for lunchboxes or appetizers at parties.
How to Make Chicken Hand Pies
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mixed vegetables (e.g., peas, carrots, corn)
- 1 cup cream of chicken soup
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 package refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Directions
- Preheat oven to 400°F (200°C).
- In a bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, onion powder, garlic powder, and season with salt and pepper.
- Roll out the pie crusts on a floured surface and cut into circles (about 6 inches in diameter).
- Place a spoonful of the chicken filling in the center of each circle.
- Fold the dough over to create a pocket and crimp the edges with a fork to seal.
- Brush the tops with beaten egg.
- Place on a baking sheet and bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.
How to Serve Chicken Hand Pies
Serve chicken hand pies warm or at room temperature. They pair nicely with dipping sauces like ranch, barbecue, or a simple gravy. They can also be served alongside a fresh salad for a more balanced meal.
How to Store Chicken Hand Pies
To store chicken hand pies, let them cool completely, then place them in an airtight container. You can keep them in the refrigerator for up to three days. For longer storage, freeze them in a single layer on a baking sheet before transferring them to a freezer bag. They can last up to three months in the freezer.
Tips to Make Chicken Hand Pies
- Use leftover chicken or rotisserie chicken to save time.
- Feel free to customize the filling with different vegetables or spices based on your preferences.
- Ensure the edges are sealed well to prevent the filling from leaking out during baking.
Variation
You can make these hand pies even more interesting by adding cheese or herbs like thyme or rosemary to the filling. Try different types of pie crusts, like puff pastry, for a unique twist.
FAQs
Can I make chicken hand pies ahead of time?
Yes, you can prepare the pies and freeze them before baking. Just bake them straight from the freezer, adding a few more minutes to the baking time.
What can I substitute for cream of chicken soup?
You can use homemade cream sauce or a different type of canned soup, such as cream of mushroom, if you prefer.
Can I bake the hand pies instead of frying them?
Absolutely! The recipe provided is for baking, which is healthier and still results in delicious hand pies.
Chicken Hand Pies
Ingredients
For the filling
- 2 cups cooked chicken, shredded Use leftover or rotisserie chicken for convenience.
- 1 cup mixed vegetables (e.g., peas, carrots, corn) Feel free to customize based on preference.
- 1 cup cream of chicken soup Can be substituted with cream of mushroom or homemade cream sauce.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- to taste Salt and pepper
For the crust
- 1 package refrigerated pie crusts Alternatively, puff pastry or homemade pie crust can be used.
- 1 large egg, beaten For egg wash.
Instructions
Preparation
- Preheat oven to 400°F (200°C).
- In a bowl, mix together the shredded chicken, mixed vegetables, cream of chicken soup, onion powder, garlic powder, and season with salt and pepper.
- Roll out the pie crusts on a floured surface and cut into circles (about 6 inches in diameter).
- Place a spoonful of the chicken filling in the center of each circle.
- Fold the dough over to create a pocket and crimp the edges with a fork to seal.
- Brush the tops with beaten egg.
Baking
- Place on a baking sheet and bake for 25-30 minutes or until golden brown.
- Let cool slightly before serving.