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Chicken Pot Pie Hand Pies

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 12 hand pies

Ingredients
  

  • Filling:
  • 2 tablespoons butter
  • ½ cup onion finely diced
  • 2 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 1½ cups chicken broth
  • ½ cup whole milk
  • 2 cups cooked chicken diced
  • 1 cup frozen mixed vegetables
  • 1 teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • Pastry:
  • 2 packages refrigerated pie crust 4 crusts
  • 1 egg beaten
  • 1 tablespoon water
  • Coarse salt optional

Instructions
 

  • Make filling: Melt butter, cook onion 4-5 minutes. Add garlic, cook 30 seconds.
  • Create sauce: Add flour, stir 1-2 minutes. Slowly add broth and milk, whisking constantly.
  • Thicken: Simmer 3-4 minutes until thick and creamy.
  • Add ingredients: Stir in chicken, vegetables, and all seasonings. Cook 3-4 minutes.
  • Cool: Transfer to bowl, cool completely (20 minutes minimum).
  • Prep: Preheat oven to 400°F. Line baking sheets with parchment.
  • Cut circles: Roll out crusts, cut 24 circles with 4-inch cutter.
  • Fill: Place 2-3 tablespoons filling on 12 circles, leaving ½-inch border.
  • Seal: Brush edges with water, top with remaining circles. Press and crimp with fork.
  • Prepare: Place on baking sheets, cut steam vents. Brush with egg wash, sprinkle with salt.
  • Bake: Bake 20-25 minutes until golden brown. Cool 5 minutes before serving.

Notes

  • Cool filling completely—prevents soggy pastry
  • Don't overfill—2-3 tablespoons maximum
  • Seal edges well—press firmly and crimp
  • Cut vents—essential for steam release
  • Egg wash creates a golden color
  • Freeze unbaked or baked—up to 3 months
  • Bake from frozen—add 5-10 minutes
  • Reheat in oven—350°F for 10-15 minutes