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
How to Make It
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.
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.