- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 570
- Total Fat
- 38 g
- Saturated Fat
- 10 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 45 mg
- Sodium
- 356 mg
Portable food is a way of life on Drummond Ranch, whether it’s the cowboys, Ladd and the kids heading out to work, or for Ree to take to the Merc when she’s busy in town. These easy-to-make hand pies are great to keep in the freezer in case anyone needs to grab a snack on their way out.
- Level: Easy
- Total: 40 min
- Active: 25 min
- Yield: 12 hand pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 570
- Total Fat
- 38 g
- Saturated Fat
- 10 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 15 g
- Cholesterol
- 45 mg
- Sodium
- 356 mg
Ingredients
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Directions
- Preheat the oven to 400 degrees F.
- To a large bowl, add the rotisserie chicken, cream of chicken soup and frozen vegetables, then toss to combine; season with the salt and pepper.
- Lay out the pastry squares and cut each piece into three strips following the fold lines. Make a cut across the center of each, halving each strip, leaving you with six rectangles per piece of pastry for a total of 24 squares.
- Start with the twelve squares from the first two sheets of pastry; these will be the tops of the pies. Sprinkle 1 teaspoon Cheddar and 1/4 teaspoon chives over each square, then press the cheese and chives lightly into the pastry.
- The remaining twelve squares from the remaining two sheets of pastry will form the bottom halves of the pies. Scoop a heaping 1/4 cup chicken filling onto each. Brush the edges with the beaten egg and top with the cheese and chive pastry squares with the cheese facing upwards, before pressing and crimping the edges of each pie with a fork.
- Brush with the beaten egg and bake for 14 to 18 minutes. Eat immediately or cool, wrap and freeze for up to 2 months.
