Ingredients
Equipment
Method
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.
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.
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.
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.
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.
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!
Notes
- Drain excess liquid from the vegetables before mixing to avoid a watery filling.
- Substitute heavy cream with half-and-half or plant-based milk for a lighter or dairy-free version.
- These hand pies freeze well; assemble and freeze before baking for easy grab-and-bake meals.