Creamy Chicken Hand Pies
Creamy Chicken Hand Pies
This creamy chicken hand pies recipe delivers incredible flavors with simple ingredients. Reliable, delicious, and ready faster than you’d expect.
Why This Recipe Works
- Simple ingredients — nothing exotic
- Quick prep — minimal effort
- Tested and reliable — consistent results
- Versatile — weeknight dinners, meal prep, or entertaining
Tips for Best Results
- Prep all ingredients before cooking
- Season as you go and taste before serving
- Don’t overcrowd your pan
- Use a meat thermometer for proteins
Serving & Storage
- Serve immediately for best texture
- Store leftovers 3–4 days in the fridge
- Reheat in a skillet or low oven
Frequently Asked Questions
Can I make this ahead?
Yes — prep 1–2 days ahead, cook when ready.
Can I substitute ingredients?
Most proteins and vegetables are interchangeable. Adjust cooking times accordingly.
Is this freezer-friendly?
Cooked proteins and sauces freeze well up to 3 months.
How to adjust spice level?
Start with half, double for more heat.
Good for meal prep?
Yes — portion and refrigerate up to 4 days.
What sides pair well?
Rice, mashed potatoes, roasted vegetables, or crusty bread.
How many servings?
4–6 servings. Double for larger gatherings.
Can I make this healthier?
Use lean proteins, reduce oil, add extra vegetables.
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Creamy Chicken Hand Pies
Golden, flaky pastry filled with tender chicken, creamy sauce, and optional vegetables, providing a comforting and convenient meal perfect for any occasion.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh herbs (such as thyme and parsley), chopped
- 2 sheets puff pastry
- 1 egg (for egg wash)
- Optional: Vegetables (such as peas and carrots)
Directions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, melt butter over medium heat. Add diced onion and minced garlic, cooking until softened.
- Stir in flour to create a roux, then gradually whisk in chicken broth and heavy cream until a thick sauce forms.
- Add cooked chicken, fresh herbs, salt, and pepper to the sauce, along with any optional vegetables. Simmer until the filling is heated through.
- Roll out the puff pastry sheets and cut into squares or circles, depending on your preference.
- Spoon the chicken filling onto one half of each pastry piece, then fold over and crimp the edges to seal.
- Brush the hand pies with egg wash for a golden finish, then bake for 20-25 minutes until the pastry is puffed and golden.
- Serve hot and enjoy these creamy chicken hand pies!
