Now and again a dish comes along that is really something special as far as the reviews I get from the husband. Sometimes it surprised me which ones he raves about. (I am still learning his personality in these fun and special early marriage years.) David is of course usually my gage for when I’ve struck gold. I am glad to say that today I get to share one of my best reviewed dinners ever! Chicken and vegetable hand pies. Yum!
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.
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.
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.
- 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
- 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.
- 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.
- 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.
Adapted from Sophistimom.