Description

These Chicken Pot Pie Hand Pies are the ultimate comfort food in a handheld form. Flaky golden crusts are filled with creamy chicken and veggie filling, making them perfect for cozy dinners, packed lunches, or a make-ahead freezer meal. Quick, hearty, and kid-friendly, this recipe is an easy twist on the classic chicken pot pie.

Ingredients

Scale

2 cups cooked chicken, shredded or cubed (rotisserie works great)
2 refrigerated pie crusts (or homemade)
1 cup frozen mixed vegetables (peas, carrots, and corn)
1/2 cup onion, diced
2 cloves garlic, minced
3 tablespoons butter
3 tablespoons flour
1 cup chicken broth
1/2 cup milk (or half-and-half for creamier filling)
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 egg, beaten (for egg wash)

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Instructions

Cook the Base: Melt butter in a skillet over medium heat. Add onion and garlic, cook until softened, about 3 minutes.
Make the Sauce: Stir in flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth and milk until thickened.
Add Filling: Stir in chicken, vegetables, thyme, salt, and pepper. Remove from heat and let cool slightly.
Prepare the Crust: Roll out pie crust and cut into 4–5 inch circles (or rectangles for hand pies).
Fill and Seal: Spoon 2–3 tablespoons of filling onto one half of each circle. Fold over and crimp edges with a fork. Cut small slits in the top to vent.
Bake: Brush with egg wash and place on a parchment-lined baking sheet. Bake at 375°F (190°C) for 25–30 minutes, or until golden brown.
Serve: Let cool for 5 minutes before serving. Perfect warm or packed for later!

Notes

For extra flakiness, use puff pastry instead of pie crust. Cool the filling before assembling to prevent soggy bottoms. These pies freeze beautifully—bake straight from frozen at 375°F for about 35–40 minutes.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Baking
Cuisine: American Comfort Food

Nutrition

Serving Size: 1 hand pie
Calories: 320
Sugar: 2g
Sodium: 540mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 14g
Cholesterol: 55mg