Chicken Pot Pie Hand Pies Recipe


A classic comfort food gets a handheld makeover. 

Chicken Pot Pie Hand Pies
Active Time:
45 mins
Total Time:
2 hrs
Serves 8 (serving size: 1 hand pie)



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.


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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