I made these adorable hand pies while I was home last week. I wanted my mom to have something homemade to bring on the plane with her (she flew to Chicago to celebrate her birthday!). They turned out WONDERFUL if I do say so myself *smug face*. But I mean really, how can you go wrong with chicken pot pies that are portable?! I think my addition of fennel added a unique flavor to the mix, and I would actually just use a whole bulb next time. These were both comforting and hearty (plus super cute), and would make a great addition to any picnic basket. Also, these are a much better alternative to Hot Pockets for kids (for instance you actually know what ingredients these hold)!
I had a bit of trouble with the dough, but only because the food processor that I had to make it in only held 3 cups, ha ha. Also, I had a TON of leftover filling,which is excellent just served in a bowl topped with a biscuit, but I would recommend at least doubling the dough recipe for the amount of filling this makes.
Chicken Hand Pies
recipe slightly adapted from here
makes 6 hand pies with lots of leftover filling
- 1 potato, peeled and diced
- 1 tbsp olive oil
- 2 large carrots, diced
- 1 stalk of celery, diced
- 1/2 small fennel bulb, sliced
- 1 small onion, diced
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 14 ounces chicken stock
- 1 tsp bouillon powder (or 1 bouillon cube)
- 2 boneless skinless chicken breasts, cut into small bite-sized pieces
- salt and pepper, to taste
- pastry dough (recipe below)
- 1 egg + 1 tsp water, beaten
- Place the potato chunks in a small saucepan and cover with water. Bring to a boil and cook until fork-tender. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add in the onions, carrots, celery, and fennel and cook until the onions are very tender, about 15 minutes.
- Melt the butter into the veggie mixture and stir in the flour to create a roux. Let cook for around 2 minutes to cook out the flour taste. Add in about half of the chicken stock and the bouillon and let simmer for a few minutes. Then, taste and adjust seasonings.
- Add the chicken pieces to the pan and add the chicken stock in until you have reached your desired consistency (more than likely you will use all of it). Cook until the chicken is cooked through. Store mixture in the fridge until ready to use (the pies are easier to assemble when the filling is cold).
- Line a baking sheet with parchment paper. Set aside.
- Roll out the pastry dough on a lightly floured surface into about an 18 X 22 inch rectangle. Cut in half, and then cut each half into thirds to make 6 small rectangles.
- Scoop 1/4 cup of the filling onto each pastry rectangle, a bit off center. Wet the edges of the dough with a pastry brush and water. Fold the longer end of the pastry up and over the filling. Press down the sides to seal it, and then crimp the edges with the tines of a fork. Place the prepared pastries on the lined baking sheet. With a sharp knife, create two incisions on the top of each pastry. Brush the tops of each with the egg/water. Refrigerate the pastries for at least 30 minutes.
- When ready to bake, preheat the oven to 425 degrees. Bake the pastries for 15-20 minutes, until golden-brown and puffed.
*These can be refrigerated after being baked and then reheated in a preheated 350 degree oven for 10 minutes.
- 2 1/4 cups all-purpose flour
- 1 1/2 tsp sea salt
- 1 tsp sugar
- 8 tbsp (1 stick) cold unsalted butter, cut into 1/2 inch cubes
- 1 egg slightly beaten
- 1/3 cup ice cold water
- 2 tsp apple cider vinegar
- In a food processor fitted with a blade attachment, pulse together the flour, salt, and sugar. Add in the butter and pulse a couple of times until the mixture is crumbly.
- Combine the egg, water, and vinegar in a small container. While the food processor is running, pour in the egg mixture and pulse until just combined.
- Pour mixture onto a floured surface and knead a few times to bring all of the ingredients together. The dough can be rolled out immediately, or wrapped in plastic wrap and refrigerated for up to 2 days.