Recipe courtesy of Mary Berg
Chicken Pot Hand Pies
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- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 284
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 37 mg
- Sodium
- 413 mg
Mini pot pies to serve up at your next get-together.
- Level: Easy
- Total: 1 hr 30 min (includes cooling time)
- Active: 30 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 284
- Total Fat
- 18 g
- Saturated Fat
- 5 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 37 mg
- Sodium
- 413 mg
Ingredients
Directions
- Pour the chicken broth into a medium saucepan and add in the chicken breast. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove the pot from the heat, cover with a lid, and let it sit for 15 minutes or until the chicken is cooked through. Remove the chicken from the broth and set aside to rest. Reserve 1 1/2 cups of the broth for later and transfer the rest to a container to cool to room temperature before covering and storing in the fridge to use in another recipe.
- Place a large skillet over medium heat. Add the butter to melt, then add the leek or onion, celery and carrot. Season with salt and pepper and cook until softened and lightly golden, 5 to 6 minutes. Stir in the garlic and cook for another minute.
- Stir in the flour and toast for 1 minute. Switch to a whisk and slowly add in 1 cup of the reserved chicken broth. Using two forks, shred the chicken and add to the pan along with the peas, parsley, Parmigiano-Reggiano and sour cream. Season with salt and pepper, bring to a simmer and cook until thickened. You want the stew to be quite thick but, if it seems a bit dry, add more of the reserved broth. Set aside to cool completely. If desired, you can make the stew 2 days in advance and store in the fridge.
- Arrange your oven rack to the lowest position and heat the oven to 425 degrees F. Line a sheet pan with parchment paper and set aside.
- If your puff pastry comes in 2 sheets or blocks, roll each out into a 9-by-14-inch rectangle and cut each into six roughly 4 1/2-inch squares. If your pastry comes as 1 large sheet, simply roll into a 14-by-18-inch rectangle and cut into 12. Divide the chicken stew evenly into the center of each square and fold over into a triangle, pressing the edges with a fork to seal. Transfer to the prepared sheet pan.
- Beat the egg with the milk or water and brush the tops of each hand pie with a thin layer of egg wash. Cut a small slit in the top of each to allow steam to escape and bake the hand pies until golden and crisp, 20 minutes.
- Allow to cool slightly or all the way to room temperature before serving.
