Chicken Pot Hand Pies Recipes
SAVORY CHICKEN POCKET PIES
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 10 pocket pies
Number Of Ingredients 11
Steps:
- Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
- To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
- Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
- To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
- Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
EASY HAND-HELD CHICKEN POT PIES
Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.
Provided by Christina Salinas
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
- Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
- Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
- Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 29.3 g, Cholesterol 29.2 mg, Fat 12.3 g, Fiber 1.3 g, Protein 14.5 g, SaturatedFat 3.3 g, Sodium 923 mg, Sugar 4.8 g
TASTY HAND-HELD CHICKEN POT PIE POCKETS
Easy to make and eat, mini chicken hand pies are pockets made of refrigerated biscuit dough filled with boneless breast chunks, frozen veggies, gravy, and instant potatoes.
Provided by Roxbury-Brower
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h10m
Yield 16
Number Of Ingredients 12
Steps:
- Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
- Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
- Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
- Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
- Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
- Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
- Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.
Nutrition Facts : Calories 132.4 calories, Carbohydrate 22.4 g, Cholesterol 17 mg, Fat 1.9 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 477.2 mg, Sugar 1.5 g
EASY CURRY CHICKEN HAND PIES
These Curry Chicken Hand Pies are as easy as they are delicious! Game Day has never been more delicious than when you bring a batch of these Easy Chicken Curry Turnovers. These Curry Chicken Hand Pie are made with sliced chicken breast, frozen puff pastry dough, and a simple creamy chicken curry and vegetable filling; pleasing even the pickiest party guests. So much flavor!
Provided by Becky Hardin - The Cookie Rookie
Categories Appetizer
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F.
- Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
- Cook for approximately 5 minutes or until veggies are tender and fragrant.
- Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
- Stir in the sour cream and the sliced chicken breast. Set aside.
- Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
- Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
- and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
- Repeat with remaining dough.
- In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
- Bake for 18-20 minutes or until crisped and golden. Serve warm.
- Enjoy!
Nutrition Facts : ServingSize 3 hand pies, Calories 539 kcal, Carbohydrate 40 g, Protein 13 g, Fat 35 g, SaturatedFat 10 g, Cholesterol 53 mg, Sodium 347 mg, Fiber 1 g, Sugar 1 g
CHICKEN POT PIE POCKETS
These Mini Chicken Pot Pies are super easy to whip up and make a great appetizer or fun dinner. Everyone will fall in love with these.
Provided by Lisa Longley
Categories Main Course
Time 45m
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees. Like a rimmed baking sheet with parcment paper.
- In a medium bowl, use a hand mixer to combine the soup, cream cheese, and seasonings. Beat until smooth. Min in the frozen veggies, cheddar cheese, and chicken.
- Spread out the puff pastry sheets and cut each sheet into 9 squares. Place about 1 tablespoon of the filling mixture into the middle of each square. (You will have some filling left over.)
- Fold the square over on itself to make a triangle. Brush with the whisked egg.
- Bake for 20 to 25 minutes so that the tops are nice and golden brown.
- Let stand about 5 minutes before eating.
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Ratings 8Category Main DishesCuisine AmericanTotal Time 40 mins
EASY CHICKEN POT PIE HAND PIES - TWO HEALTHY KITCHENS
From twohealthykitchens.com
5/5 (9)Total Time 46 minsCategory Main DishesCalories 281 per serving
- In a medium saucepan, heat oil over medium heat and add onions, cooking until they begin to soften (about 2 minutes), stirring occasionally.
- Slowly add broth and milk, whisking continuously as you do so (to avoid lumps), until the mixture is smoothly combined. Increase heat to bring mixture to a boil. Once boiling, cook until slightly thickened (about 1-2 minutes), stirring occasionally.
CHICKEN POT PIE (THE BEST) - RICARDO
From ricardocuisine.com
5/5 (505)Category Main DishesServings 4-5Total Time 1 hr 30 mins
- In a food processor, combine the flour and salt. Add the butter and pulse a few seconds at a time until the butter is the size of peas. Add the water and vinegar, and pulse again until the dough just begins to form. Add more water, if needed. Remove the dough from the food processor and form into two discs with your hands. Refrigerate for 30 minutes.
CHICKEN POT PIE HAND PIES RECIPE - SCOTT HOCKER | FOOD & …
From foodandwine.com
Servings 4-8Total Time 1 hr
- In a large cast-iron or heavy skillet, heat the oil over medium high heat until hot, then stir in the onion, garlic, carrot, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until golden, 8 to 10 minutes. Stir in the flour and cook, until incorporated, about 2 minutes. Pour in the stock and bring to a boil, then stir in the chicken. Season the filling with salt and pepper to taste. Let the filling cool to warm.
- Preheat the oven to 375°F. Place the empanada disks on a work surface and divide the filling between the disks. Brush some of the egg around the outer edges of the disks, then fold the disks over the filling to form half-moons. Crimp the edges with a fork.
- Brush the tops of the hand pies with some of the egg then cut a steam vent in each. Place the hand pies on a baking sheet and bake until golden, 20 to 25 minutes. Serve warm.
CHICKEN POT PIE HAND PIES RECIPE - SOUTHERN LIVING
From southernliving.com
Servings 8Total Time 2 hrs
- 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.
HANDHELD CHICKEN POT PIES - THE PIONEER WOMAN
From thepioneerwoman.com
5/5 (2)Category Appetizers, SnackServings 8Total Time 1 hr 30 mins
- Saute until soft, about 15 minutes. Add the peas and diced chicken to the pot.Add the remaining 4 tablespoons butter to the softened vegetables, and let it melt completely.
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Reviews 3Estimated Reading Time 6 minsServings 20
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CHICKEN POTPIE RECIPE | EATINGWELL
From eatingwell.com
5/5 (19)Total Time 1 hr 5 minsCategory Healthy Chicken RecipesCalories 363 per serving
- To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
- To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
- Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
DEEP-FRIED CHICKEN POT PIES : 5 STEPS (WITH PICTURES ...
From instructables.com
Estimated Reading Time 7 mins
- Ingredients. This recipe is intended as a way to use up some leftovers. You really do NOT need a large amount of chicken and vegetables to make this and, as leftovers, they are already pre-cooked.
- Prepare the Crust. Next, prepare the crust. You can use your favorite family recipe or a box from the store. In my case the family recipe IS using the box from the store.
- Assemble. Actually making the pot-pie is very straight-forward - add the ingredients and then fold over the crust. Place pieces of chicken on ONE SIDE of the crust.
- Fry. Deep-frying is likely one of the most delicious, and dangerous, things you can do in the kitchen. As such, pay attention to your work, and never leave hot oil unattended.
- Eat. This recipe makes four (4) personal-sized deep-fried chicken pot-pies. I don't know exactly how many calories or grams of fat is in each serving, but if you are making deep-fried pies, YOU probably don't want to know either.
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From spoonforkbacon.com
Ratings 5Calories 280 per servingCategory Dinner, Lunch
- Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper. Reduce heat to medium and stir in flour and cook for 2 minutes. Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon. Fold in chicken and peas, adjust seasonings and set aside to allow mixture to cool.
- For dough: Place flour, baking powder and salt into a food processor and pulse 3 times. Add butter and cream cheese and continue to pulse until the mixture begins to come together. Add water and vinegar and continue to pulse until smooth dough forms. Divide dough into 2 flat discs, wrap in plastic wrap and refrigerate for 30 minutes.
EASY CHICKEN POT PIE HAND POCKETS - BLOGGHETTI
From blogghetti.com
2.5/5 (2)Estimated Reading Time 4 mins
- Combine the cream of chicken soup, frozen vegetables, garlic powder, shredded chicken and salt and pepper in a large skillet. Heat until hot and the vegetables are tender. Turn off heat and remove skillet from burner and let cool some while preparing the pie crust dough.*(see notes for an alternate method)
- Unwrap the pie crusts and cut off the round edges of each to create a square. Cut each square into quarters and then trim the edges to create rectangles.
- For each “pocket”: Put 1/4 cup of the chicken mixture in the center of 1 rectangle and brush the pastry with water around the perimeter. Top with another piece of pastry and use a fork to press down on the edges to completely seal closed.
BUTTER CHICKEN POT PIES - AHEAD OF THYME
From aheadofthyme.com
Cuisine IndianTotal Time 1 hr 50 minsCategory ChickenCalories 466 per serving
- Preheat oil in a large cooking pan over medium heat. Add butter chicken, potato, and carrots. Cover, and cook for 5 minutes. The potato should feel soft but not mashed.
- Add flour, butter, and salt into a food processor. Pulse mix on and off until mixture forms into small pieces of dough, approximately 1 minute. Drizzle ice water into the mixture (ice water is the key here). Close the lid and continue to pulse for another 1 minute, until the dough turns into a breadcrumb consistency.
- Take out one disc of dough at a time from the refrigerator and roll into 2 round circles, approximately 6-inches in diameter and 1/4-inch thick (One will be used for top crust and one for the bottom crust).
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- In a saucepan, melt the butter over medium-low heat. Add the flour, sage, salt and pepper and whisk until smooth. Stir in the chicken, chicken stock and vegetables. Cook and stir until the mixture is simmering. Reduce the heat to low and allow the mixture to simmer for 5.
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- Sprinkle flour on the counter before rolling out the dough. Roll out the dough on a floured surface. Use a heart cookie cutter that is at least 3" in diameter. Make about 24 hearts, or as many as you can get from the dough.
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