How do I store leftover Chicken Pot Pie Hand Pies?

Allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or toaster oven at 180°C (350°F) for 8–10 minutes. Avoid the microwave as it will soften the pastry.

Can I freeze Chicken Pot Pie Hand Pies before baking?

Absolutely! Assemble the pies, place them on a baking sheet lined with parchment, and freeze until solid. Then wrap them in foil or plastic wrap and store in a freezer-safe container or bag for up to 2 months. Bake directly from frozen at 200°C (392°F) for 25–28 minutes, or until golden and heated through.

What type of chicken works best in this recipe?

Cooked and shredded chicken breast is the most common, but rotisserie chicken or leftover roast chicken works great too. For a juicier filling, a mix of light and dark meat adds extra flavor and texture.

Chicken Pot Pie Hand Pies – Best Easy Recipe

Name: Chicken Pot Pie Hand Pies
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Cuisine: American
Ingredients: 3 tablespoons butter: for sautéing vegetables and adding richness; 1 onion, diced: adds sweetness and depth; 2-3 cloves garlic, minced: adds aromatic base; 1/2 cup carrot, diced: for color and natural sweetness; 1/4 cup celery, diced: adds texture and earthiness; 1/2 cup frozen peas: for color and a touch of sweetness; 1 tablespoon minced thyme: for herbal flavor; 3 tablespoons all-purpose flour: acts as a thickener; 1 cup chicken stock: forms the savory base of the sauce; 1/2 cup milk: adds creaminess; 1 1/3 cups cooked and shredded chicken breast: the main protein; Salt, to taste: enhances all flavors; Black pepper, to taste: for mild heat and seasoning; 2 puff pastry sheets: forms the flaky hand pie shell; 1 egg, beaten: for brushing on top for a golden finish

Description

These Chicken Pot Pie Hand Pies are the perfect blend of comfort and convenience. Packed with a creamy chicken and vegetable filling and wrapped in golden puff pastry, they’re an easy, cozy meal or snack you can make ahead or freeze. Ideal for chilly evenings or meal prepping!

Ingredients

Scale

3 tablespoons butter: for sautéing vegetables and adding richness
1 onion, diced: adds sweetness and depth
2-3 cloves garlic, minced: adds aromatic base
1/2 cup carrot, diced: for color and natural sweetness
1/4 cup celery, diced: adds texture and earthiness
1/2 cup frozen peas: for color and a touch of sweetness
1 tablespoon minced thyme: for herbal flavor
3 tablespoons all-purpose flour: acts as a thickener
1 cup chicken stock: forms the savory base of the sauce
1/2 cup milk: adds creaminess
1 1/3 cups cooked and shredded chicken breast: the main protein
Salt, to taste: enhances all flavors
Black pepper, to taste: for mild heat and seasoning
2 puff pastry sheets: forms the flaky hand pie shell
1 egg, beaten: for brushing on top for a golden finish

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Instructions

Melt butter in a medium saucepan over medium-high heat.
Add garlic and cook until fragrant, about 30 seconds.
Stir in onion, carrot, and celery. Sauté for 4–5 minutes until softened.
Season with salt, pepper, and thyme.
Lower heat to medium and stir in flour. Cook for 2 minutes, stirring constantly.
Gradually add chicken stock and milk, stirring until thickened.
Stir in frozen peas and shredded chicken. Adjust seasoning and let the mixture cool.
Preheat oven to 200°C (392°F). Line a baking sheet with parchment paper.
Roll out puff pastry and cut each sheet into 8 equal rectangles.
Spoon 2 tablespoons of filling onto half of the pastry pieces.
Top with the remaining pastry pieces and crimp edges with a fork to seal.
Brush tops with beaten egg.
Bake for 20–22 minutes until golden brown.
Cool on a wire rack for 10 minutes before serving.

Notes

Filling can be made ahead and stored in the fridge for 1–2 days.
Freeze assembled hand pies before baking for up to 2 months.
Reheat baked hand pies in the oven to maintain crispiness—avoid microwaving.
Use rotisserie chicken for a quicker prep option.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Dinner, Appetizer, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 350 kcal
Sugar: 2 g
Sodium: 420 mg
Fat: 21 g
Saturated Fat: 7 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 13 g
Cholesterol: 55 mg