Chicken Pot Hand Pies
Golden brown, savory pot pies in a portable puff pastry container, stuffed full with a creamy chicken and vegetable stew. It is a pot pie, real meal on the go.
Equipment
- Saucepan
- Sautee Pan
- Sheet Pan
- Parchment Paper
- Pastry Brush
- Rolling Pin
- ruler
Ingredients
- 4 cups low-sodium chicken broth
- 8 oz boneless chicken breast
- 2 tbsp unsalted butter
- 1 medium leek -or- yellow onion
- 1 stalk celery, diced
- 1 carrot, peeled & diced
- 1 garlic clove, minced
- 2 tbsp all-purpose flour
- ½ cup frozen peas
- ¼ cup Parmigiano-Reggiano cheese, grated
- 2 tbsp finely chopped parsley
- 2 tbsp sour cream
- 1 large egg
- 1 14-16 oz package puff pastry thaw according to package directions
- 1 tbsp water
- Kosher salt and black pepper
Instructions
Stew Filling
- Pour chicken broth into medium saucepan and add chicken breast. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove the pot from the heat, cover with lid and let sit for 15 minutes, or until chicken is cooked through. Remove chicken from broth, set aside to rest.
- Reserve 1½ cups of chicken broth for later. The remainder can be cooled and kept in the refrigerator for another recipe, if desired. Use within 2 days.
- Place large skillet over medium heat. Add the butter to melt, then add leek or onion, celery and carrot. Season with salt and pepper and cook until softened and lightly golden (about 5-6 minutes). Stir in garlic and cook for another minute.
- Stir in the flour and toast for 1 minute. Switch to a whisk and slowly add in 1 cup of the reserved chicken broth. Using two forks, shred the chicken and add to pan, along with peas, parsley, Parmigiano-Reggiano and sour cream. Season with salt and pepper, bring to a simmer and cook until thickened. Set aside to cool completely.
Prep Oven
- Arrange oven rack to lowest position and heat oven to 425℉. Line a sheet pan with parchment paper and set aside.
Prepare Puff Pastry
- If your puff pastry comes in 2 sheets, roll each one out to a 9x14 inch rectangle and cut into six squares, roughly 4½ inches each. If your pastry comes in one large sheet, roll it out to a 14x18 inch rectangle and cut into 12 squares.
- Divide stew evenly in the center of each square, fold over into triangles. Press seams down to seal and then use a fork to seal around edges and add a classic design flair. Transfer to parchment lined sheet pan. (May need two sheet pans to fit.)
- Beat egg with the 1 tbsp of water to make an egg wash. Brush tops of each pie with wash to add a shine to the finished pies and for a golden crust.
- Cut small slit in the top of each pie to allow steam to escape (VERY important so your pies don't explode in the oven).
- Bake for 20 minutes, until crisp and golden. Allow to cool to touch, serve and enjoy!