Ingredients
Filling
- 2 small yellow baby potatoes, diced
- 3½ tbsp butter, divided
- 1 chicken breast, boneless & skinless
- Sea salt and freshly cracked pepper, to taste
- ½ yellow onion, diced
- ½ cup carrot, peeled & diced
- ½ cup celery, diced
- 1 small sprig of fresh thyme, leaves only
- 3 tbsp flour
- 2 small cloves of garlic, minced
- 1¼ cup chicken broth
- ½ cup whole milk
- ¼ cup frozen peas
Dough and Assembly
- 1 box pre-made pie crusts (containing 2 pie crusts)
- 1 small egg, well-beaten (for egg wash)
Instructions
- Cook Potatoes: Boil the diced potatoes in a small saucepan of boiling water for 7-9 minutes or until fork-tender. Drain and transfer to a large bowl.
- Cook Chicken: Heat ½ tablespoon of butter in a large skillet over medium-high heat. Add the chicken breast, season with salt and freshly cracked pepper, and cook while stirring often for 3-4 minutes until fully cooked through. Remove from skillet, let cool, then dice and add to the bowl with the potatoes.
- Cook Vegetables: In the same skillet, heat the remaining butter. Add diced onion, carrot, celery, and thyme leaves. Season with salt and pepper. Cook, stirring often, for 3-4 minutes until the vegetables are softened.
- Add Flour and Garlic: Stir in the flour and cook constantly for 2 minutes. Add the minced garlic and cook, stirring constantly, for an additional 1 minute.
- Make Sauce: Slowly whisk in the chicken broth until smooth. Add milk and whisk to combine. Continue stirring constantly over heat until the mixture thickens, about 2 minutes.
- Combine Filling and Cool: Remove from heat and pour the creamy mixture into the bowl with chicken and potatoes. Mix well and adjust seasoning if needed. Allow filling to cool, then refrigerate for at least 15 minutes until completely chilled. Just before assembling, stir in frozen peas.
- Prep Oven and Dough: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Roll out the pie crusts on a lightly floured surface and cut into 4-inch rounds using a biscuit cutter or similar tool. Re-roll scraps to use all dough. You should have about 24 rounds.
- Assemble Hand Pies: Place a spoonful of filling onto half of the rounds. Top each with another round. Press edges firmly and crimp or roll edges to seal completely. Optionally, form crescent shapes using single rounds and folded filling.
- Apply Egg Wash and Vent: Brush the tops of each hand pie with the beaten egg wash. Cut a few slits in the top crust to allow steam to escape during baking.
- Bake: Arrange hand pies on the prepared baking sheet. Bake for 20-25 minutes, turning halfway through, until golden brown. Remove from oven and allow to cool slightly before serving. Enjoy!
Notes
- Cooling the filling completely before assembling makes the dough easier to handle and prevents sogginess.
- You can use a glass jar or any round cutter if you don’t have a biscuit cutter.
- Crescent-shaped hand pies can be made by folding one round of dough over the filling and sealing edges.
- Turn the hand pies halfway through baking to ensure even browning.
- Make sure to cut vents on top so steam can escape and prevent bursting.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
