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Crispy Savory Chicken Pot Pie Hand Pies Recipe Easy Homemade with Herbed Cream Sauce

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These crispy savory chicken pot pie hand pies feature a flaky puff pastry crust filled with a creamy, herbed chicken and vegetable filling, topped with a flavorful herbed cream sauce. Perfect for quick, comforting handheld meals.

Ingredients

Scale
  • 2 cups cooked chicken breast, shredded (about 280g) – rotisserie chicken works great
  • 1 cup frozen mixed vegetables (peas, carrots, corn), thawed (about 150g)
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons unsalted butter (28g) – for sautéing and richness
  • 3 tablespoons all-purpose flour (24g) – to thicken the filling
  • 1 cup low sodium chicken broth (240ml)
  • 1/2 cup whole milk (120ml)
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 2 sheets frozen puff pastry, thawed (about 8 oz / 225g each)
  • 1 large egg, beaten – for egg wash
  • 1/2 cup heavy cream (120ml) – for herbed cream sauce
  • 2 tablespoons fresh parsley, finely chopped
  • 1 teaspoon fresh thyme leaves (or dried if fresh not available)
  • Salt and pepper, to taste (for sauce)
  • Optional: 1 teaspoon fresh lemon juice (for brightness in sauce)

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Heat butter in a medium skillet over medium heat. Sauté diced onion for about 3 minutes until translucent, then add minced garlic and cook another minute until fragrant.
  3. Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste; the mixture will thicken slightly.
  4. Slowly whisk in the chicken broth and milk, stirring to avoid lumps. Cook until the mixture thickens, about 3-5 minutes, until creamy and coats the back of a spoon.
  5. Stir in the thawed mixed vegetables, shredded chicken, thyme, parsley, salt, and pepper. Cook for another 2 minutes to combine flavors. Remove from heat and let cool slightly.
  6. On a lightly floured surface, roll each puff pastry sheet into a roughly 12×12 inch (30×30 cm) square. Cut each sheet into 6 equal squares (about 4×4 inches or 10×10 cm).
  7. Spoon about 2 tablespoons of filling onto the center of each square. Brush edges with beaten egg, then fold the pastry over to form a triangle or rectangle. Seal edges by pressing with a fork.
  8. Brush the tops of each hand pie with the beaten egg to get a shiny golden finish.
  9. Place pies on the baking sheet with space between them. Bake for 20-25 minutes until puffed, golden, and crispy.
  10. While pies bake, warm the heavy cream in a small saucepan over low heat. Stir in fresh parsley, thyme, salt, pepper, and optional lemon juice. Keep warm but do not boil.
  11. Drizzle the warm herbed cream sauce over the hand pies or serve alongside for dipping.

Notes

Keep puff pastry cold until assembly to prevent stickiness. Do not overfill pies to avoid leaking. Rotate baking tray halfway through for even browning. If filling is too wet, add more flour or cook longer to thicken. Egg wash gives a golden sheen; milk or cream can substitute but with less color.

Nutrition

Keywords: chicken pot pie, hand pies, savory hand pies, puff pastry, herbed cream sauce, comfort food, easy dinner, quick recipe

Find it online: https://fuzzyforker.com/crispy-savory-chicken-pot-pie-hand-pies-recipe-easy-homemade-with-herbed-cream-sauce/