Chicken Pot Pie Hand Pies are everything you love about a classic, hearty, homemade chicken pot pie in an easy-to-make hand-held version! The flakey crust is filled with the traditional savory pot pie filling for undeniable comfort food that is loved by all.
Savory Chicken Pot Pie Hand Pies
Say hello to your new favorite way to enjoy a classic chicken pot pie! These Chicken Pot Pie Hand Pies are the ultimate comfort food, made with a hearty filling and a flakey crust, just like a traditional pot pie. The only difference is that you can hold these ones in your hand!
These are the perfect thing for a busy weeknight at our house, especially during the cold winter months when school and activities seem to take over! They are quick and easy to make and the hearty, warm filling is extra delicious on a cold day.
Why We Love This Chicken Pot Pie Hand Pies Recipe
- Quick and easy to make – ready in just 45 minutes.
- Classic, savory flavors of a traditional pot pie.
- Hand-held mini version of a chicken pot pie.
- Crisp, flakey crust made using store-bought pie crust.
Ingredients / Shopping List
- Salted butter
- Yellow onion
- All-purpose flour
- Salt & pepper
- Whole milk
- Chicken broth
- Cream cheese
- Frozen peas and carrots
- Chicken -cooked and diced
- 2-pack pie crust -1 standard 14-oz refrigerated
- Egg yolk -mixed with water
Substitutions and Additions
- CHICKEN BROTH: You could use 1 cup of water and 1½ teaspoons of chicken bouillon mixed to create your own homemade chicken broth.
- CHICKEN: You can use a variety of chicken for this recipe. I love using a rotisserie chicken because it adds great flavor and keeps things super simple for me!
- VEGETARIAN POT PIE: If you’d like to make these pot pies vegetarian style, simply add in extra vegetables in place of the chicken and use Better Than Chicken Bouillion (no chicken base)!
Recommended Tools to Make this Recipe
- Rolling pin
- Brush for the egg wash
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How to Make Chicken Pot Pie Hand Pies
- Saute onions in melted butter.
- Add flour, salt, and pepper and cook.
- Slowly whisk chicken broth and whole milk into the mixture. Cook until it thickens slightly.
Pro-Tip: Be sure to stir constantly so that the milk does not burn. - Stir in cream cheese, frozen vegetables, and diced chicken.
- Unroll one pie crust and lightly flour it’s surface.
Pro-tip: Be sure you don’t roll the crust out too thin. If the crusts are too thin, the pie will split apart during baking. - Cut two circles from the dough. Gather the scraps and roll again to create additional circles.
- Place a scoop of filling into the center of the circle.
Pro-Tip: Only a couple tablespoons of filling mixture will fit in the pie. Do not overfill. - Brush a bit of egg around the edge of the circle.
- Fold the pie crust in half and pinch the edges together.
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 best seal, be sure that the filling and/or any excess flour is away from the edge of the dough. I found that pinching the crust edges provides a better seal than crimping with a fork; just make sure you squish the edges together well so that they seal. - Brush the entire hand pie with the egg wash and poke a few holes into the top.
- Bake in the oven at 450 degrees for 10-12 minutes.
Storage Tips
- To Store: While these are best when eaten right away, you can also keep the leftovers. Store them in an airtight container in the fridge for 2-3 days.
- To Freeze: I don’t recommend freezing your hand pies. The crust tends to get quite soggy as it thaws out.
- To Reheat: Reheat your hand pies in the oven for the best results. It keeps the pastry from becoming soggy. If you’re in a hurry you could pop them in the microwave as well.
Frequently Asked Questions
What to serve with Chicken Pot Pies?
These Chicken Pot Pie hand pies can be an entire meal simply served on their own. However, I like to serve them alongside a big, crunchy, green salad to add some extra veggies and a little bit of crunch to the meal!
How can I change up the filling of my Chicken Pot Pie?
You can add in different veggies or switch up the mixture of frozen vegetables that you are using in your filling. I have added mushrooms, green beans, and onions at times and they are all super delicious.
How to keep the crust of Chicken Pot Pie from getting soggy?
My top tips for keeping the bottom of your chicken pot pie hand pie from getting soggy are to make sure that you don’t let the bottom layer get too thin, and that you don’t overfill your hand pie! Doing both of these will help keep it nice and crispy.
Other Easy Chicken Recipes
- Easy Mozzarella Chicken
- Bruschetta Chicken Pasta
- Slow Cooker Teriyaki Chicken
- Asian Chicken Lettuce Wraps
- Easy Sesame Chicken
- One-Pot Chicken and Rice
- Crack Chicken Noodle Soup
Chicken Pot Pie Hand Pies
Serves — 8
Chicken Pot Pie Hand Pies are everything you love about a classic, hearty, homemade chicken pot pie in an easy-to-make hand-held version! The flakey crust is filled with the traditional savory pot pie filling for undeniable comfort food that is loved by all.
Prep Time 35 minutes
Cook Time 10 minutes
Ingredients
- 4 tbsp salted butter melted
- ½ cup diced yellow onion
- ¼ cup all-purpose flour
- ½ tsp salt
- ½ tsp black pepper
- 1¼ cups whole milk
- 1 cup chicken broth (or 1 cup water + 1 ½ teaspoons chicken bouillon)
- 2 oz cream cheese cut into pieces
- 1 cup frozen peas and carrots
- 2 cups diced cooked chicken
- 2 refrigerated rolled pie crusts (1 standard 14. Oz. 2-pack)
- 1 egg yolk + 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 (3-4 minutes).
- Add flour, salt, and pepper. Cook, stirring constantly, until flour mixture begins to brown (3-4 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 10-12 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.)
Jenn’s Notes
Storage:
- To Store: While these are best when eaten right away, you can also keep the leftovers. Store them in an airtight container in the fridge for 2-3 days.
- To Freeze: I don’t recommend freezing your hand pies. The crust tends to get quite soggy as it thaws out.
- To Reheat: Reheat your hand pies in the oven for the best results. It keeps the pastry from becoming soggy. If you’re in a hurry you could pop them in the microwave as well.
- Be sure you don’t roll the crust out too thin. If the crusts are too thin, the pie will split apart during baking.
- The egg yolk wash will give the hand pies a nice golden sheen. It is also really helpful to seal the edges together. For best seal, be sure that the filling and/or any excess flour is away from the edge of the dough.
- I found that pinching the crust edges provides a better seal than crimping with a fork; just make sure you squish the edges together well so that they seal.
Nutrition Info
Calories: 347kcal | Carbohydrates: 31g | Protein: 12g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 927mg | Potassium: 208mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1430IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 2mg
This filling for this recipe is by far the best I have found. I did add 1/4 cup of diced celery because we like celery. I used puff pastry for half of the filling. This is actually a better vessel for pie. Cooking these pies at 450 degrees is far too hot. I lowered the temp to 400 and they cooked more evenly. All in all this is a very tasty recipe and I will use it often for a freezer staple. Thank you for posting it!!
Am new to your site but reading your recipes makes me smile snd my mouth water! It’s after midnight now… still browsing your recipes. Can’t wait to start cooking/baking. Chicken hand held pot pies are first. Making turkey dinner this weekend, so will substitute turkey this time! Thank you for your great recipes …. I will browse your desserts and appetizers more fully before the holidays. Spotted some yummy ones I want to share with other guests! Happy Holidays!!!!
Hi Lois! Thank you so much for your sweet comment! I hope you find some recipes that you love!
Enjoy new ideas simple and good
Should you let the filling cool before putting it in the crust?
Really good and easy to make.
These sound yummy! How big are your circles?
Thanks