Description
Comforting classic American chicken pot pie hand pies pack hearty flavors into portable pastry parcels perfect for casual dining. Home cooks can enjoy these delectable mini pockets filled with creamy chicken and vegetables, crisp on the outside and satisfying within.
Ingredients
Scale
- 2 puff pastry sheets
- 1 ⅓ cups (320 ml) cooked and shredded chicken breast
- 1 egg, beaten
- 3 tbsps (45 g) butter
- 1 cup (240 ml) chicken stock
- ½ cup (120 ml) milk
- 3 tbsps (23 g) all-purpose flour
- 1 onion, diced
- 2–3 cloves garlic, minced
- ½ cup (65 g) carrot, diced
- ¼ cup (30 g) celery, diced
- ½ cup (75 g) frozen peas
- 1 tbsp minced thyme
- Salt, to taste
- Black pepper, to taste
Instructions
- Aromatic Base: Melt butter in a saucepan over medium heat, then sauté minced garlic, onions, carrots, and celery until softened and translucent.
- Seasoning Fusion: Introduce thyme, salt, and black pepper, stirring to distribute evenly. Dust with flour, creating a smooth roux to thicken the filling.
- Liquid Integration: Gradually whisk in chicken stock and milk, developing a creamy sauce free of lumps. Fold in green peas and shredded chicken, allowing flavors to harmonize.
- Cooling Phase: Remove filling from heat and let cool completely to maintain pastry integrity.
- Pastry Preparation: Preheat oven and line a baking sheet with parchment paper. Roll out puff pastry and slice into precise rectangles.
- Assembly Technique: Distribute cooled chicken filling onto pastry rectangles, leaving a small border. Layer a second pastry rectangle on top, crimping edges with a fork to seal thoroughly.
- Finishing Touch: Brush hand pies with beaten egg for a lustrous, golden exterior. Bake until pastry achieves a rich, amber-brown color and flaky texture.
- Resting Period: Transfer hand pies to a wire rack, allowing filling to set and preventing potential burns before serving.
Notes
- Prevent Soggy Bottoms: Cool the filling completely before assembling hand pies to avoid moisture seeping into the pastry.
- Master the Seal: Use a fork’s tines to firmly crimp pastry edges, ensuring no filling leaks during baking.
- Temperature Tricks: Ensure puff pastry is cold but pliable when handling to maintain its signature flaky layers.
- Egg Wash Magic: Apply a thin, even layer of beaten egg for a professional, golden-brown crust that looks bakery-perfect.
- Prep Time: 15 minutes
- Cook Time: 20-22 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 70 mg