Name: Chicken Pot Pie Hand Pies Recipe
Total time: 120 min
Ingredients: 2 tablespoons salted butter; 1 cup chopped yellow onion (from 1 large onion); 1/2 cup chopped carrots (from 2 medium carrots); 1/2 cup chopped celery (from 1 large celery stalk); 2 teaspoons minced fresh garlic; 2 teaspoons chopped fresh sage; 2 teaspoons chopped fresh rosemary; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper; 2 tablespoons all-purpse flour; 1 1/2 cups chicken broth; 1 1/2 cups chopped skinless, boneless rotisserie chicken; 1 tablespoon heavy cream; 1 (8-oz.) pkg. cream cheese; 1/2 cup (4 oz.) salted butter, at room temperature; 1/4 cup heavy cream; 1 1/2 cups (about 6 3/8 oz.) all-purpose flour, plus more for work surface; 2 teaspoons chopped fresh thyme; 1 large egg, lightly beaten; 1 tablespoons water

Active Time:

45 mins

Total Time:

2 hrs

Yield:

Serves 8 (serving size: 1 hand pie)

Ingredients

Filling

2 tablespoons salted butter
1 cup chopped yellow onion (from 1 large onion)
1/2 cup chopped carrots (from 2 medium carrots)
1/2 cup chopped celery (from 1 large celery stalk)
2 teaspoons minced fresh garlic
2 teaspoons chopped fresh sage
2 teaspoons chopped fresh rosemary
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons all-purpse flour
1 1/2 cups chicken broth
1 1/2 cups chopped skinless, boneless rotisserie chicken
1 tablespoon heavy cream

Thyme-Cream Cheese Pastry

1 (8-oz.) pkg. cream cheese
1/2 cup (4 oz.) salted butter, at room temperature
1/4 cup heavy cream
1 1/2 cups (about 6 3/8 oz.) all-purpose flour, plus more for work surface
2 teaspoons chopped fresh thyme
1 large egg, lightly beaten
1 tablespoons water

Directions

Prepare the Filling: Melt butter in a large skillet over medium. Add onion, carrots, and celery to skillet; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, sage, rosemary, salt, and pepper; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in flour; cook, stirring constantly, until vegetables are coated, about 1 minute. Add chicken broth; cook, stirring occasionally, until thickened, about 2 minutes. Stir in chicken and cream; remove from heat. Cool until ready to use.
Prepare the Thyme-Cream Cheese Pastry: Process cream cheese, butter, and cream in a food processor until thoroughly combined, about 10 seconds. Add flour and thyme; pulse until dough forms a ball, about 7 times. Turn dough out onto a lightly floured surface, and divide into 8 portions. Flatten each portion into a disk, and wrap each disk in plastic wrap; chill until cold, about 30 minutes.
Preheat oven to 375°F. Using a floured rolling pin, roll each dough disk to a 5-inch circle on a lightly floured surface. Spoon 1/4 cup filling on half of each dough circle. Moisten edges of dough with water, and fold dough in half over filling. Pinch edges of dough together, and crimp with a fork.
Place hand pies on a rimmed baking sheet lined with parchment paper. Combine egg and 1 tablespoon water; brush over dough, and prick hand pies with a fork. Bake in preheated oven until thoroughly heated and pastry is golden brown, about 25 minutes. Let cool at least 5 minutes before serving.

TO FREEZE

Freeze after brushing with egg wash in Step 4. Once frozen, transfer to an airtight container, and freeze for up to 6 months. To Bake: Preheat oven to 375°F. Bake frozen hand pies until golden brown and cooked through, about 30 minutes.

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