Chicken Pot Pie Hand Pies Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the pastry:</li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">225g cold unsalted butter, cubed</li> <li class="ingredients-single-item">1 tsp salt</li> <li class="ingredients-single-item">1 tbsp granulated sugar</li> <li class="ingredients-single-item">120ml ice-cold water</li> <li class="ingredients-single-item">1 egg, beaten (for egg wash)</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">2 tbsp unsalted butter</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">1 medium carrot, diced into small cubes</li> <li class="ingredients-single-item">1 celery stalk, finely diced</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">250g cooked chicken, diced into small pieces</li> <li class="ingredients-single-item">80g frozen peas</li> <li class="ingredients-single-item">2 tbsp all-purpose flour</li> <li class="ingredients-single-item">240ml chicken stock</li> <li class="ingredients-single-item">60ml heavy cream</li> <li class="ingredients-single-item">1 tbsp fresh thyme leaves (or 1 tsp dried thyme)</li> <li class="ingredients-single-item">1 tbsp fresh parsley, chopped</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp black pepper</li> <li class="ingredients-single-item">1/4 tsp ground sage (or dried rubbed sage)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">10cm (4-inch) round cookie cutter or bowl</li> <li class="equipment-single-item">Baking sheets</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Make the pastry: In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial for creating flaky layers in your pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork or add too much water, as this will make your pastry tough rather than flaky. The dough should hold together when pinched but look somewhat shaggy. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Divide the dough in half, shape each portion into a disc, wrap in cling film, and refrigerate for at least 1 hour or up to 2 days. Cold dough is essential for maintaining those flaky layers as the butter needs to remain solid until it hits the hot oven. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the dough chills, prepare the filling. Melt the butter in a large saucepan over medium heat. Add the onion, carrot, and celery, cooking until softened, about 5-7 minutes. Add garlic and cook for another 30 seconds until fragrant. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to create a roux, which will thicken your filling. This cooking step is important to eliminate any raw flour taste in the final product. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Gradually add the chicken stock while stirring constantly to prevent lumps. Bring to a gentle simmer and cook until the sauce begins to thicken, about 3-4 minutes. The mixture should coat the back of a spoon but still be pourable. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Stir in the heavy cream, diced chicken, frozen peas, thyme, parsley, salt, pepper, and sage. Simmer for another 2-3 minutes until well combined and the peas are bright green. Remove from heat and allow the filling to cool completely before assembling the pies. Warm filling will melt the butter in your pastry prematurely and prevent proper rising. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Preheat your oven to 200°C (400°F) and line two baking sheets with parchment paper. Remove one disc of dough from the refrigerator and roll out on a lightly floured surface to about 3mm (1/8 inch) thickness. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Using a 10cm (4-inch) round cutter or small bowl as a guide, cut as many circles as possible from the dough. Re-roll scraps once to cut additional circles. You should get approximately 16 circles in total from both dough discs. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place a heaping tablespoon of the cooled filling in the center of half of the pastry circles, leaving a 1cm border around the edge. Be careful not to overfill, as this can cause the pies to burst during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Brush the edges lightly with beaten egg, then top with the remaining pastry circles. Press the edges firmly with your fingers to seal, then crimp with a fork to ensure a tight seal. The egg acts as glue here, helping to prevent filling leakage. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Transfer the hand pies to the prepared baking sheets, spacing them about 5cm apart. Cut a small vent in the top of each pie to allow steam to escape during baking (this prevents the pastry from becoming soggy). Brush the tops generously with beaten egg for a golden, glossy finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Bake for 25-30 minutes, rotating the pans halfway through, until the pies are deeply golden brown. The deep color indicates properly cooked pastry with maximum flakiness – don't be tempted to remove them too early! </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Allow the hand pies to cool on the baking sheets for 5 minutes before transferring to a wire rack. These pies are delicious warm or at room temperature. Let them rest at least 15 minutes before serving to allow the filling to set slightly, which makes them easier to handle. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 160°C (325°F) oven for 10-15 minutes until warmed through. These pies also freeze beautifully for up to 3 months – simply bake from frozen at 180°C (350°F) for about 20-25 minutes. </li> </ol>