Chicken Pot Pie Hand Pies Recipe
Prep Time:
1 hour, 40 minutes
Cook Time:
1 hour
Servings:
20 Pieces
Ingredients
  • 4 slices thick-cut bacon, cut into ½-inch strips
  • 1 pound boneless, skinless chicken thighs
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 carrots, peeled and diced
  • 2 celery ribs, diced
  • ½ yellow onion, peeled and diced
  • 5 ounces mushrooms, diced
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups chicken stock
  • ⅓ cup frozen peas
  • 1 tablespoon chopped parsley leaves
  • 1 teaspoon thyme leaves
  • ¼ cup half-and-half or heavy cream
  • 2 ½ cups all-purpose flour, plus additional for rolling
  • 1 teaspoon granulated sugar
  • ¾ teaspoon kosher salt
  • 1 cup cold unsalted butter, cubed
  • ½ cup cold water
  • ¼ cup roughly chopped fresh parsley and sage leaves
  • 1 large egg
Directions
  1. Add the sliced bacon to a pan over medium heat. Cook until fat renders and the bacon is crisp. Transfer to a paper towel-lined plate, reserving drippings in the pan.
  2. Season the chicken thighs generously with salt and pepper.
  3. Add chicken to pan with reserved bacon drippings over medium heat and cook on first side until browned.
  4. Flip and cook the chicken on the other side, until deeply browned and cooked through.
  5. Transfer the chicken thighs to a cutting board to rest.
  6. Add the carrots, celery, onion, and mushrooms to the saucepan. Season generously with salt and pepper and cook over medium heat, stirring occasionally, until tender.
  7. Add garlic and cook an additional minute. Optionally add white wine and cook, stirring, until mostly evaporated.
  8. Stir in the flour, fully coating the veggies.
  9. Pour in stock slowly, stirring up browned bits from the bottom of the pan. Bring to a simmer and continue to cook, stirring occasionally, until the sauce is slightly thickened.
  10. Add peas and herbs, stirring to combine.
  11. Chop the rested chicken thighs and add to the pan, along with the bacon and cream.
  12. Cool the filling and transfer to the refrigerator until ready to use.
  13. Prepare the pie crust: In a food processor, pulse to combine flour, sugar, and salt.
  14. Add the butter and pulse to pea-sized bits.
  15. Transfer mixture to a bowl and toss in water using your fingertips.
  16. Transfer to a clean surface and knead very gently just until the dough holds together.
  17. Shape dough into two disks, wrap each with plastic wrap, and refrigerate for 30 minutes.
  18. Lightly dust your surface with flour. Unwrap and place one disk on the surface, and press in half the herbs to coat.
  19. Roll, moving the dough often, until ⅛- to ¼-inch thick.
  20. Use a 5-inch cutter to cut out dough rounds. Lightly stack scraps and re-roll to create additional rounds.
  21. Repeat the process with remaining disk of dough and herbs, rolling it out and using a 5-inch cutter to cut out rounds. You should end up with about 20 total dough rounds.
  22. Top each round of dough with a heaping spoonful of cooled chicken filling.
  23. Use your fingertips to fold each round in half, pinching the edges to seal.
  24. Use a floured fork to seal edges.
  25. Transfer prepared hand pies to two parchment-lined baking sheets. Chill until ready to bake.
  26. Preheat the oven to 400 F.
  27. Whisk egg with a splash of water for egg wash.
  28. Brush the egg wash all over the hand pies.
  29. Bake the hand pies in the preheated oven for 28-30 minutes, or until deep golden brown.
  30. Serve the hand pies right away.