Name: Chicken Pot Pie Hand Pies
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2 cups cooked chicken (shredded); 1 cup frozen mixed vegetables ((peas, carrots, corn)); 1/4 cup chicken broth; 1/4 cup heavy cream; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; salt and pepper (to taste); 1 package refrigerated pie crusts; 1 egg egg (beaten); 1 tablespoon chopped fresh parsley (optional)

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Chicken Pot Pie Hand Pies are the perfect blend of comfort food and convenience. These individual-sized pies pack all the cozy, creamy goodness of a traditional chicken pot pie into a handheld, flaky crust. Imagine tender, shredded chicken mingling with vibrant mixed vegetables, all wrapped in golden pastry that’s crispy on the outside and soft on the inside. Whether you’re meal prepping for the week or entertaining guests, these hand pies are sure to be a crowd-pleaser. Plus, they’re easy to customize and quick to bake, making them a go-to recipe when you want something hearty without the fuss.

Why This Recipe is a Keeper

What makes these Chicken Pot Pie Hand Pies stand out is their simplicity paired with that classic, comforting flavor profile. Using just a handful of wholesome ingredients, you create a meal that feels indulgent but is surprisingly straightforward to pull together. The filling is creamy yet light, thanks to the combination of chicken broth and heavy cream, while the frozen mixed veggies add color, texture, and nutrition. Using refrigerated pie crusts means you skip the time-consuming dough-making step but still get that buttery, flaky crust every time. These hand pies also reheat beautifully, making them perfect for busy weeknights or packed lunches.

If you’re a fan of skillet dinners, you might also want to try the Creamy Mushroom Thyme Chicken Skillet or the Creamy Poblano Chicken Skillet for more comforting chicken recipes with a creamy twist.

What You’ll Need

2 cups cooked chicken, shredded – Use rotisserie chicken or leftovers for ease.
1 cup frozen mixed vegetables (peas, carrots, corn) – Add a pop of color and nutrition.
1/4 cup chicken broth – For moisture and savory depth.
1/4 cup heavy cream – Adds creaminess to bind the filling.
1/2 teaspoon onion powder – For subtle onion flavor without the texture.
1/2 teaspoon garlic powder – Elevates the savory notes.
Salt and pepper to taste – Season perfectly.
1 package refrigerated pie crusts – The flaky shell that holds it all together.
1 egg, beaten – For that beautiful golden egg wash on the crust.
1 tablespoon chopped fresh parsley (optional) – Adds freshness and color.

Must-Have Equipment

Baking sheet – To bake your hand pies evenly.
Mixing bowl – For combining the filling ingredients.
Small bowl – For the egg wash.
Rolling pin (optional) – To slightly roll out pie crusts if needed.
Pastry brush – To apply the egg wash for a shiny crust.
Fork – For sealing the edges of the hand pies.
Sharp knife or round cutter – To cut the pie crust into circles or squares.

From Start to Finish: Chicken Pot Pie Hand Pies

Step 1: Prepare the Filling

In a mixing bowl, combine the shredded chicken, frozen mixed vegetables (no need to thaw), chicken broth, heavy cream, onion powder, garlic powder, salt, and pepper. Stir until everything is evenly mixed and coated. The broth and cream create a luscious base that binds the filling ingredients without making it soupy.

Step 2: Prepare the Pie Crusts

Unroll the refrigerated pie crusts on a clean surface. Using a sharp knife or a round cutter (about 4-5 inches in diameter), cut out circles or squares depending on your preference. You should get about 8-10 pieces per package.

Step 3: Assemble the Hand Pies

Spoon about 2-3 tablespoons of the chicken filling onto one half of each pie crust piece, leaving room around the edges for sealing. Brush the edges lightly with beaten egg to help them stick. Fold the dough over the filling to form a pocket and press the edges firmly with a fork to seal completely.

Step 4: Apply Egg Wash and Add Parsley

Place the hand pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg to give them that irresistible golden sheen. If you want, sprinkle chopped fresh parsley on top for a pop of color and fresh flavor.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C). Bake the hand pies for 20-25 minutes or until the crust is golden and crisp. Rotate the baking sheet halfway through for even browning.

Step 6: Cool and Serve

Let the hand pies cool for a few minutes before serving. This lets the filling set slightly, so it’s easier to eat without spilling. Serve warm and enjoy!

Season-by-Season Upgrades

Spring: Add fresh asparagus tips and leeks for a seasonal flavor boost.
Summer: Swap in fresh corn kernels and diced zucchini for vibrant, garden-fresh filling.
Fall: Incorporate roasted butternut squash and sage for a cozy, autumn twist.
Winter: Boost warmth with diced sweet potatoes and a pinch of nutmeg.

Behind-the-Scenes Notes

To keep the filling from becoming watery, make sure to drain any excess liquid from the vegetables before mixing. The heavy cream adds richness, but if you want a lighter version, you can substitute with half-and-half or a thickened milk alternative.

Using shredded chicken is perfect here because it distributes evenly in each pie, ensuring every bite has protein. If you want to elevate the flavor, consider adding a teaspoon of fresh thyme or rosemary.

For a different twist, try incorporating a spoonful of pesto or a sprinkle of shredded cheese inside the filling for extra indulgence.

Freezer-Friendly Notes

These Chicken Pot Pie Hand Pies freeze beautifully! To freeze, assemble the pies but skip the egg wash and baking. Place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.

When ready to bake, brush with egg wash and bake straight from frozen, adding an extra 5-10 minutes to the baking time. This makes for an easy grab-and-bake meal anytime you want comfort food fast.

Reader Questions

Can I use fresh vegetables instead of frozen mixed vegetables?

Absolutely! Fresh peas, carrots, and corn work wonderfully. Just blanch or steam them lightly to soften before mixing into the filling, so they cook fully inside the hand pies.

Is it possible to make these hand pies dairy-free?

Yes! Substitute the heavy cream with full-fat coconut milk or a creamy plant-based milk. Just keep in mind the flavor will be slightly different but still deliciously creamy.

How do I store leftover Chicken Pot Pie Hand Pies?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Gently reheat in a low oven or air fryer to maintain the crisp crust.

Can I prepare the filling ahead of time?

Definitely! The filling can be made a day in advance and stored in the fridge. Assemble and bake the hand pies just before serving for the freshest crust.

The Takeaway

Chicken Pot Pie Hand Pies are the ultimate handheld comfort food. They combine tender chicken, creamy sauce, and colorful veggies inside a buttery crust that’s perfect for any occasion. Whether you’re feeding a family or prepping meals ahead, these pies deliver warmth and satisfaction in every bite. The recipe’s adaptability means you can customize the filling to suit any season or taste preference, while their freezer-friendly nature makes them a lifesaver for busy days. So, grab your pie crusts and get ready to enjoy a cozy meal that’s as easy as it is delicious.

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