Can I make Chicken Pot Pie Pumpkin Hand Pies ahead of time?

Yes. The easiest make-ahead option is to prepare the creamy chicken pot pie filling up to one day in advance. Let it cool completely, transfer it to an airtight container, and refrigerate it until you are ready to assemble the pastries. Keeping the filling chilled also makes assembly easier because a cool, thick filling is less likely to spread toward the edges of the pie crust. For the crispiest and flakiest results, assemble and bake the Chicken Pot Pie Pumpkin Hand Pies shortly before serving.

Can I use rotisserie chicken for these pumpkin hand pies?

Absolutely. Rotisserie chicken is a convenient shortcut and works especially well in Chicken Pot Pie Pumpkin Hand Pies. Remove the skin and bones, then dice or shred the meat before adding it to the creamy filling. You can also use leftover roasted, baked, or poached chicken. Just make sure the chicken is already fully cooked before adding it to the sauce. Both white and dark meat work well, so this recipe is a practical way to use leftovers.

How do I keep Chicken Pot Pie Pumpkin Hand Pies from opening?

Avoid rolling the pie crust too thin, and don't add too much filling. Leave a clean border around the pastry because sauce, flour, or pieces of vegetables along the edge can prevent the dough from sealing properly. Brush the border lightly with egg wash before pressing the pastry pieces together. Pinching the edges firmly with your fingers can create an especially secure seal. Finally, add small vents to the top of each hand pie so steam can escape instead of forcing the pastry apart.

Easy Chicken Pot Pie Pumpkin Hand Pies

Name: Chicken Pot Pie Pumpkin Hand Pies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: American
Ingredients: 4 tablespoons salted butter; 1/2 cup diced yellow onion; 1/4 cup all-purpose flour; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 1/4 cups whole milk; 1 cup chicken broth; 2 ounces cream cheese, cut into pieces; 1 cup frozen peas and carrots; 2 cups diced cooked chicken; 4 refrigerated rolled pie crusts; 2 egg yolks; 2 teaspoons water

Description

Chicken Pot Pie Pumpkin Hand Pies are festive, flaky savory pastries filled with tender cooked chicken, peas, carrots, onion, and a rich, creamy sauce. Shaped like pumpkins for a fun fall presentation, these easy chicken hand pies are perfect for cozy dinners, Halloween parties, autumn gatherings, and seasonal entertaining.

Ingredients

Scale

4 tablespoons salted butter
1/2 cup diced yellow onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups whole milk
1 cup chicken broth
2 ounces cream cheese, cut into pieces
1 cup frozen peas and carrots
2 cups diced cooked chicken
4 refrigerated rolled pie crusts
2 egg yolks
2 teaspoons water

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Instructions

Preheat the oven to 450°F and lightly coat a large baking sheet with nonstick cooking spray or line it with parchment paper.
Melt the butter in a medium saucepan over medium heat. Add the diced onion and sauté for 3 to 4 minutes, or until softened and translucent.
Add the flour, salt, and black pepper. Cook while stirring constantly for 3 to 4 minutes, until the flour mixture begins to turn lightly golden.
Slowly whisk in the chicken broth and whole milk, adding them gradually while stirring to create a smooth sauce.
Continue cooking over medium heat for about 5 minutes, stirring frequently, until the sauce begins to bubble and thicken slightly. Remove from the heat.
Stir in the cream cheese until incorporated. Add the frozen peas and carrots and cooked chicken, then stir until everything is evenly coated in the creamy sauce.
Unroll the refrigerated pie crusts on a lightly floured work surface. Keep the pastry relatively thick and cut matching pumpkin shapes with a large pumpkin cookie cutter. Alternatively, use approximately 5 1/2-inch circles.
Whisk the egg yolks with 2 teaspoons of water to prepare the egg wash.
Place approximately 3 tablespoons of chicken filling in the center of a pastry piece, leaving a clean border around the outside.
Brush the pastry border lightly with egg wash. Place a matching pastry piece over the filling and firmly pinch or crimp the edges to seal.
Transfer the hand pie to the prepared baking sheet. Brush the top with egg wash and cut or poke a few small vents in the pastry to allow steam to escape. Add shallow decorative lines if desired to create a pumpkin appearance.
Repeat with the remaining pastry and filling.
Bake for 10 to 12 minutes, or until the Chicken Pot Pie Pumpkin Hand Pies are crisp and golden brown.
Allow the hand pies to cool briefly before serving because the creamy chicken filling will be very hot.

Notes

Do not roll the pie crust too thin or the hand pies may split while baking.
Keep filling, flour, and sauce away from the pastry edges to create a stronger seal.
Do not overfill the hand pies; approximately 3 tablespoons of filling works well for a large hand pie.
Pinching the pastry edges firmly can create a stronger seal than lightly crimping them with a fork.
Cut small vents in the tops so steam can escape during baking.
Rotisserie chicken is an easy substitute for home-cooked chicken.
The chicken filling can be prepared up to one day ahead and refrigerated in an airtight container.
Store leftover hand pies in an airtight container in the refrigerator for 2 to 3 days.
Reheat leftovers in the oven for the crispiest pastry.
Freezing is not recommended because the pastry can become soggy after thawing.

Prep Time: 30 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 hand pie
Calories: 594 kcal
Sugar: 3 g
Sodium: 723 mg
Fat: 35 g
Saturated Fat: 14 g
Unsaturated Fat: 18 g
Trans Fat: 0.2 g
Carbohydrates: 51 g
Fiber: 3 g
Protein: 18 g
Cholesterol: 102 mg