Few dishes capture the warmth and nostalgia of home-cooked comfort like chicken pot pie—that creamy filling tucked under a buttery crust, packed with tender chicken and hearty vegetables. But what if you could enjoy that same rich, savory flavor in a handheld version—perfectly portable, individually portioned, and irresistibly flaky? Enter Chicken Pot Pie Hand Pies, a modern twist on a timeless classic.
These golden parcels of goodness deliver everything you love about traditional pot pie—velvety filling, tender chicken, and aromatic vegetables—wrapped in crisp puff pastry that shatters beautifully with every bite. Whether you’re preparing a cozy family dinner, a picnic treat, or a freezer-friendly meal for busy days, these hand pies strike the perfect balance between comfort and convenience.
Their compact size makes them ideal for sharing (or not sharing at all), and the recipe easily adapts to your preferences—use turkey, swap in different veggies, or even make them vegetarian. Let’s walk through how to create these flaky, delicious hand pies that are sure to become a new household favorite.
Recipe Overview
Chicken Pot Pie Hand Pies are buttery, golden pastries filled with a creamy mixture of chicken, vegetables, and herbs. They combine the rich flavor of classic chicken pot pie with the ease of handheld convenience. Perfect for lunch, dinner, or meal prep, these little pies offer a warm, hearty experience in every bite.
Ingredients & Instructions
Here’s everything you’ll need to make these comforting hand pies—and a few tips to make them absolutely perfect.
Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 2–3 cloves garlic, minced
- ½ cup carrot, diced
- ¼ cup celery, diced
- ½ cup frozen peas
- 1 tablespoon minced thyme
- 3 tablespoons all-purpose flour
- 1 cup chicken stock
- ½ cup milk
- 1 ⅓ cups cooked and shredded chicken breast
- Salt and black pepper, to taste
- 2 puff pastry sheets (thawed but still cold)
- 1 egg, beaten (for brushing)
Step-by-Step Instructions
1. Prepare the Filling
Melt butter in a medium saucepan over medium-high heat. Add minced garlic and cook until fragrant, about 30 seconds. Stir in the onion, carrots, and celery, and sauté for 4–5 minutes until softened.
Season with salt, pepper, and minced thyme. The thyme brings a comforting aroma and a touch of earthy sweetness that enhances the creamy filling.
2. Make the Creamy Sauce
Reduce the heat to medium. Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for about a minute to eliminate the raw flour taste.
Slowly pour in the chicken stock, stirring constantly to avoid lumps. Then add the milk and continue to stir until the mixture thickens into a smooth, creamy sauce.
Add the frozen peas and shredded chicken, folding gently to combine. Taste and adjust seasoning as needed. Remove from the heat and let the filling cool for about 10–15 minutes—this step ensures the pastry stays crisp during baking.
3. Prepare the Pastry
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Unroll the puff pastry sheets on a lightly floured surface. If they’re too stiff, let them sit at room temperature for a few minutes. Cut each sheet into 8 equal rectangles (you’ll get 16 total for 8 pies).
4. Assemble the Hand Pies
Place a generous spoonful of the cooled chicken mixture in the center of 8 pastry rectangles, leaving a small border around the edges.
Top each with another rectangle of pastry. Use a fork to press and seal the edges firmly, ensuring no filling leaks during baking.
For a polished look, make small decorative slits on top to allow steam to escape. Brush each pie with beaten egg for that golden, glossy finish.
5. Bake to Perfection
Arrange the hand pies on the prepared baking sheet, leaving space between them. Bake for 20–25 minutes, or until golden brown and puffed.
Remove from the oven and let them cool slightly on a wire rack before serving. The aroma alone will make it hard to wait!
Pro Tips for Success
- Cool the filling: Warm filling will melt the butter in your pastry, preventing that perfect flake.
- Seal the edges well: A firm fork crimp keeps the creamy filling inside.
- Egg wash: Don’t skip it—it creates that beautiful, bakery-style shine.
- Extra flavor: Add a sprinkle of Parmesan or everything bagel seasoning on top before baking for a fun twist.
Cooking Tips & Variations
One of the best parts about Chicken Pot Pie Hand Pies is their versatility. You can tailor them to your taste, dietary preferences, or even the ingredients you already have on hand.
1. Protein Variations
- Turkey: Perfect for using up leftovers after the holidays.
- Rotisserie chicken: Saves time without sacrificing flavor.
- Vegetarian option: Skip the meat and add mushrooms, potatoes, or chickpeas for a hearty, meat-free filling.
2. Flavor Boosts
- Add a dash of white wine or lemon juice to the filling for brightness.
- Mix in herbs like parsley or rosemary for extra depth.
- For a touch of richness, stir in a tablespoon of cream cheese or heavy cream before cooling the filling.
3. Pastry Alternatives
- Substitute pie dough for a traditional pot pie flavor.
- Use phyllo pastry for a lighter, crispier texture.
- Mini versions made with premade biscuit dough are great for kids’ lunches or snacks.
4. Make-Ahead & Freezer Tips
You can easily prep these ahead for future meals:
- To refrigerate: Assemble and refrigerate unbaked hand pies for up to 24 hours. Bake straight from the fridge, adding a few minutes to the bake time.
- To freeze: Arrange unbaked pies on a baking sheet, freeze until solid, then transfer to a freezer bag. Bake from frozen at 200°C (400°F) for 30–35 minutes.
Storage & Serving Suggestions
Storage
- Refrigerate: Store baked hand pies in an airtight container for up to 4 days.
- Reheat: Warm in a 180°C (350°F) oven for 10–12 minutes or in an air fryer for 5–7 minutes. Avoid microwaving to maintain crispiness.
- Freeze: Freeze baked or unbaked hand pies for up to 3 months.
Serving Ideas
Serve your Chicken Pot Pie Hand Pies with a fresh green salad, roasted vegetables, or a bowl of tomato soup for a balanced meal. They also make excellent on-the-go lunches or picnic treats—portable, satisfying, and mess-free.
For a cozy dinner, pair them with mashed potatoes or a side of buttered corn for the ultimate comfort combo.
Golden, buttery, and filled with creamy goodness, Chicken Pot Pie Hand Pies are everything you love about traditional pot pie, made even better in a portable form. Each flaky bite offers a burst of savory flavor—from the tender chicken and hearty vegetables to the aromatic thyme and buttery sauce.
Whether you’re serving them fresh from the oven for dinner, packing them for lunch, or storing a batch in the freezer for busy nights, these hand pies deliver pure comfort every single time. Simple to make yet impressively delicious, they’re proof that classic flavors never go out of style—they just evolve into new favorites.
FAQs
1. Can I use rotisserie chicken?
Yes! It’s a quick and flavorful option that saves time while keeping the filling deliciously tender.
2. Can I make these ahead of time?
Absolutely. You can assemble the hand pies, refrigerate, or freeze them before baking for easy future meals.
3. What’s the best way to reheat them?
Use an oven or air fryer to restore that perfect flaky texture—avoid microwaving if possible.
4. Can I make them vegetarian?
Yes. Replace the chicken with mushrooms, potatoes, or lentils and use vegetable broth instead of chicken stock.
5. How can I prevent the filling from leaking out?
Seal the edges tightly with a fork and make small slits on top to release steam during baking.
Chicken Pot Pie Hand Pies feature a creamy chicken and vegetable filling wrapped in flaky puff pastry. Easy to make, freezer-friendly, and perfect for cozy meals!
