CHICKEN & VEGETABLE HAND PIES

January 20, 2013

I work really hard so every recipe on my website gets the Rach-approved stamp of quality assurance. Vouching for all the meals I share is important to me.

Chicken & Vegetable Hand Pies from Rachel Schultz

But now and again a dish comes along that is really something special. Dave is usually my gage for when I’ve struck gold. I’m glad to say that today I get to share one of my best reviewed dinners ever! Please see exhibit A:

Chicken Hand Pies by Rachel Schultz

Auto correct strikes again. But really, though. Time for the pies.

CHICKEN & VEGETABLE HAND PIES
Makes 4 pies

1 box pie crust (or make your own!)
1 russet potato, peeled and diced
1 tablespoon olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, chopped
1 tablespoon butter
3/4 cup whole wheat flour
14 ounces chicken stock
2 boneless, skinless chicken breasts, cooked and shredded
1 egg
Salt & pepper

Preheat oven to 425 degrees. Bring a small pot to boil over high heat. Add potatoes and cook until tender. Meanwhile, cook onion, celery, carrots, and olive oil in a large skillet over medium heat. Cook for about 10-12 minutes, until onions are tender. Season with salt & pepper. Add butter, cooked chicken, and broth to skillet and allow to simmer for a few minutes.

Chicken & Vegetable Hand Pies from Rachel Schultz

Chicken & Vegetable Hand Pies from Rachel Schultz

Add flour and mix well, forming a thick pie filling. Slice pie crust into four large squares per sheet, making 8 squares total. Arrange 4 pie squares on a lined baking sheet. Spoon chicken filling onto squares, leaving plenty of room to seal the dough.

Chicken & Vegetable Hand Pies from Rachel Schultz

Top with the remaining four squares. Pinch sides together and press with a fork around the perimeter. Place two incisions in the top of the dough with a sharp knife.

Whisk together egg and 1 tablespoon of water. Brush over tops of pastries and bake in oven for 15-20 minutes, or until golden brown.

Chicken & Vegetable Hand Pies from Rachel Schultz

4.8 from 5 reviews
chicken & vegetable hand pies
 
Author:
Serves: 4 pies
Ingredients
  • 1 box pie crust (or make your own!)
  • 1 russet potato, peeled and diced
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 stalk celery, diced
  • 2 carrots, chopped
  • 1 tablespoon butter
  • ¾ cup whole wheat flour
  • 14 ounces chicken stock
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 egg
  • Salt & pepper
Instructions
  1. Preheat oven to 425 degrees. Bring a small pot to boil over high heat. Add potatoes and cook until tender. Meanwhile, cook onion, celery, carrots, and olive oil in a large skillet over medium heat. Cook for about 10-12 minutes, until onions are tender. Season with salt & pepper. Add butter, cooked chicken, and broth to skillet and allow to simmer for a few minutes.
  2. Add flour and mix well, forming a thick pie filling. Slice pie crust into four large squares per sheet, making 8 squares total. Arrange 4 pie squares on a lined baking sheet. Spoon chicken filling onto squares, leaving plenty of room to seal the dough.
  3. Top with the remaining four squares. Pinch sides together and press with a fork around the perimeter. Place two incisions in the top of the dough with a sharp knife.
  4. Whisk together egg and 1 tablespoon of water. Brush over tops of pastries and bake in oven for 15-20 minutes, or until golden brown.

Adapted from Sophistimom.

Comments

  • Just made these again tonight…so heavenly! Can’t wait for my husband to get home so we can dive in!

  • I’m going to make a gluten free version of these…yum!

  • They look very tempting

  • JOY KENT

    THEY SOUND GOOD ,SEEMS THEY COULD BE SERVED WITH CHICKEN GRAVY OVER THE TOP

  • Carol

    I’m going to try this ,looks yummy !,!!!

  • …Hi! First of all, thank you for the recipe! :o)

    …I love Pinterest and I pin a lot of recipes there, this one included. I followed a pin to another website that features this recipe with one of your photos with a link under the recipe to this site. I was wondering if you know if this is considered spam or if this is alright? Just thought I’d ask as I was curious because I see this a lot and I always go the original site with the recipe and then pin it.

    …Thank you. :o)

    …Peace & blessings.

  • Rae

    Great recipe! My son and I love these, especially with homemade crust, it’s a keeper for sure! I made quite a few to freeze and I already want one for breakfast!! Thank you!!!

  • Jessica

    It will be a winner in my home as we love anything chicken. A must try.

  • […] Recipe: Chicken and Vegetable Hand Pies […]

  • Jackie

    These look delicious…going to make them tomorrow. Have you tried freezing these before? And also, if you don’t eat them right away do you heat them up in the oven or the microwave? Thanks!

    • Rachel Schultz

      We’ve heated them up both ways and like them. Yes, they can be frozen too!

  • Colleen

    I found this recipe on Pinterest and was really intrigued because of how flexible it seemed to be. I made this recipe for myself using sweet potatoes instead of regular potatoes, and it turned out amazing. It was so portable for lunch and quick to reheat. Let’s not forget how TASTY this is! I was sure sad when they were gone, but I put the supplies on my shopping list for next week too. I actually ended up just making a double batch to take as a baby meal for my cousin who just had a little boy. I figured she can grab one, heat it, and carry it with her without interrupting the baby. Amazing recipe!

    • Rachel Schultz

      Great idea! Thank you

  • […] I was excited when I came across this recipie for Chicken & Veggie Handpies from Rachel Schultz, you can find her post here. […]

  • Just thought I would leave a comment on this recipe because seriously my boyfriend and I love these things. We’ve made them a bunch of times since I discovered the recipe on your blog. One thing we did change was that instead of pie crust we use Pillsbury Crescent Seamless Dough Sheets. We really loved this change, so I thought I’d share with you. Thanks for the recipe!

    • Rachel Schultz

      Good idea! We might try that. So glad you like them :)

  • Kristin

    Made these tonight with Adam. He did most of the work. They were delish!

    • Rachel Schultz

      Wonderful! So glad to hear it.

  • You have some amazing recipes! Thank you so much for sharing!

    Ps. My husband LOVED the broccoli and chicken braided bread loaf. We ate it 2 nights in a row. Thanks!

    • Rachel Schultz

      You’re welcome. That’s great.

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