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.
Recipe by Rachel Schultz at https://rachelschultz.com/2013/01/20/chicken-hand-pies/