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    Home > Blog > Appetizers > Chicken Pot Pie Hand Pies
    This post is sponsored by Frigidaire Professional. Thank you for supporting our sponsored posts. It helps keep us going!

    Chicken Pot Pie Hand Pies

    by Teri Lyn Fisher · Published: Apr 18, 2016 · Modified: Nov 28, 2020

    Jump to Recipe
    Several chicken pot pie hand pies on a dark board, a round wooden board and napkins.

    YouTube video

    If you’re anything like me, your household can get pretty hectic every now and then! Recently, I’ve been scrambling on the weekends to get creative with my weekly meal prep. I’ve definitely been guilty of making the same (and sometimes boring!) dish…and sometimes you need a little variety! My main go-to ingredients are usually baked chicken breast, steamed vegetables and steamed quinoa or farro. While I really love those ingredients, having it day after day can get a little bit mundane.

    I promised myself I would mix things up this week and these Chicken Pot Pie Hand Pies have been the biggest and unexpected hit of all! I’m still using some of my favorite ingredients, but mixing it up with the ‘made ahead of time’ hand pies makes for an unexpected and super comforting weeknight meal. I love the ‘hand pie’ part for so many reasons: you can make a bunch of them in one batch, they freeze incredibly well, they’re portioned more modestly than an individual pot pie, and while they’re great for quick and easy weeknight dinners, they also hold and travel well and can be taken to lunch the next day. My favorite way to eat them is piping hot, straight from the oven, served alongside a lightly tossed mixed green salad.

    The fact that these take almost half the time of regular pot pies to bake is a big win, especially during the weeknights. The last thing I want to do when I get home from a long day is wait over an hour for dinner to be ready (sort of defeats the purpose of meal prep in the first place!), so after a long day at the studio, these hand pies are a true lifesaver! And if you have a No Preheat setting on your oven, like we do with our Frigidaire Professional Double Electric Wall Oven, there is no more waiting for your oven to preheat and no more having to stress over forgetting to preheat.

    If you want to switch it up with an unexpected and delicious dinner this week, or just want a crowd-pleasing dish to bring to a get together, I highly recommend these incredibly satisfying Chicken Pot Pie Hand Pies I created in partnership with Frigidaire Professional. Enjoy!

    Rolled out, cut dough being filled with chicken pot pie filling, egg and a brush.
    A pot of chicken pot pie filling with a wooden spoon.
    A close up of a plate of chicken pot pie hand pies.
    Click here for our Chicken Recipe Collection

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    A close up of a plate of chicken pot pie hand pies.

    Chicken Pot Pie Hand Pies

    4.89 from 17 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 12

      INGREDIENTS  

    chicken pot pie filling

    • 4 tablespoons unsalted butter
    • ⅓ cup diced yellow onion
    • ¼ cup carrot, peeled and diced
    • ¼ cup celery, diced
    • 1 tablespoon minced thyme
    • 3 tablespoons all purpose flour
    • 1 ¼ cup chicken stock
    • ½ cup whole milk
    • 1 ⅓ heaping cup cooked and shredded chicken breast
    • ½ cup frozen peas
    • salt and pepper to taste

    cream cheese pie dough

    • 2 cup all purpose flour
    • ¼ teaspoons baking powder
    • ½ teaspoon salt
    • ¾ cup (1 ½ sticks) cold unsalted butter, cubed
    • 4 ounces cold cream cheese, cubed
    • 1 tablespoon ice water
    • 1 teaspoon apple cider vinegar
    • 1 egg, beaten

      INSTRUCTIONS  

    • Preheat oven to 425˚F.
    • For filling: Melt butter in a medium saucepan over medium-high heat.
    • Add onions, carrot and celery and sauté for 3 to 4 minutes. Add thyme and season with salt and pepper. Reduce heat to medium and stir in flour and cook for 2 minutes. Stir in stock, followed by milk and continue to stir until mixture thickens enough to coat the back of a wooden spoon. Fold in chicken and peas, adjust seasonings and set aside to allow mixture to cool.
    • For dough: Place flour, baking powder and salt into a food processor and pulse 3 times. Add butter and cream cheese and continue to pulse until the mixture begins to come together. Add water and vinegar and continue to pulse until smooth dough forms. Divide dough into 2 flat discs, wrap in plastic wrap and refrigerate for 30 minutes.
    • To assemble: Roll chilled dough out onto a lightly floured surface into a 15” x 24” rectangle.
    • Cut out 3, 5”x 8” rectangles and brush the surface of each with the beaten egg. Place ¼ cup of the filling mixture into the bottom half of each rectangle (leaving a ¼ inch border).
    • Fold the top half of the rectangle-cut dough over the filling and gently press around the edges, getting rid of any air pockets. Using the back of a fork, seal the open edges. Gently score the top of each hand pie and brush with egg wash. Place them onto a parchment lined baking sheet.
    • Repeat steps 5-7 with the remaining dough and filling.
    • Bake for 18 to 22 minutes or until the hand pies are golden brown.
    • Allow hand pies to cool, about 10 minutes, before serving.

      NOTES  

    • *These can easily be made in advance and frozen for up to six months. When you’re ready to bake them, ensure even doneness in a shorter amount of time with the Frigidaire Professional Double Wall Oven with PowerPlus™ Convection.
    Calories: 280kcal Carbohydrates: 21g Protein: 5g Fat: 20g Saturated Fat: 12g Cholesterol: 66mg Sodium: 188mg Potassium: 122mg Fiber: 1g Sugar: 2g Vitamin A: 1163IU Vitamin C: 4mg Calcium: 42mg Iron: 1mg
    CUISINE: American
    KEYWORD: chicken pot pie, hand pies
    COURSE: dinner, lunch

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    April 18, 2016 / 26 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    Reader Interactions

    April 18, 2016 / 26 Comments

    Comments

      4.89 from 17 votes (10 ratings without comment)

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    1. De

      March 27, 2025 at 10:06 pm

      5 stars
      The crust is so good!! The instructions say to cut 6 crusts but the recipe says 12 servings. Is each serving a half of a hand pie? I ended up making 7 pies and had extra filling. I think next time I will 1.5 x the crust recipe so I’ll have the right amount of filling.

      Reply
    2. Michael

      December 18, 2024 at 8:22 pm

      5 stars
      I don’t normally comment on recipes, but I have now made this recipe 4x in the last 2 months, doubling it each time for large gatherings. I made them smaller so there were more like appetizers (3×3″ square when folded). These hand pies have been the BIGGEST hit of every gathering I have had thus far this year. Thank you very much for this phenomenal recipe. Only changes I made are to add garlic and more seasoning to the chicken pot pie filling. I also add salt and pepper to the crust right after brushing on the egg wash. The cream cheese crust is OFF THE CHAIN!!!!

      Reply
    3. Terria

      December 18, 2024 at 12:41 pm

      4 stars
      I just made this recipe. For me, it made eight 68 gram crusts which rolled out to 5″ x 8″ 1 /8 inch thick perfectly. I filled each one with 1/4 cup filling and had just a tiny bit left over. I hope this helps.

      Reply
    4. Amber

      December 16, 2024 at 7:51 pm

      If I am cooking raw dough from frozen (I premade these but did not bake them yet), what would you recommend for temperature/time?

      Reply
      • Jenny Park

        December 18, 2024 at 10:24 am

        Hi Amber! I would keep them at the same temp, but maybe add on an extra 5 to 6 minutes of baking. If you notice the crust getting too dark too quickly, you can adjust the temperature down to 400˚F.

        Reply
    5. Sara

      November 23, 2024 at 6:12 am

      Sorry, meant 15×24

      Reply
      • Jenny Park

        November 24, 2024 at 7:35 am

        It isn’t squares, it’s rectangles..if that helps to make more sense. Then after filling them, you fold them to make small squares

        Reply
        • Sara

          November 24, 2024 at 2:31 pm

          Yes, but shouldn’t it be “6” 5×8 rectangles rather than “3”? Does the total recipe make 6 or 12 pies? I made 12, absolutely delicious but the pastry was very thin and burst. So I just wanted to confirm number expected for 1 batch. Thank you!

          Reply
    6. Sara

      November 23, 2024 at 6:11 am

      I’m so confused! Roll out to 25×24 then cut into 3 5×8 squares.

      Reply
    7. J

      October 31, 2024 at 7:26 am

      can i use pre made puff or shortcrust pastry for these?

      Reply
      • Jenny Park

        October 31, 2024 at 12:26 pm

        Absolutely!

        Reply
    8. LP

      August 01, 2024 at 6:45 am

      5 stars
      These were so delicious! Definitely going into our menu rotation. Wonderful for a quick from the freezer meal!
      When I made these I was a little rushed and confused by the instructions so I divided mine into balls and made discs.
      I think the 15×24 rectangle is meant to be cut into 4 strips, which are then cut into 3 rectangles.

      Reply
    9. Sally

      July 06, 2024 at 10:12 am

      5 stars
      This recipe turned out amazing! I divided pastry up and rolled out rounds, filled with filling and folded over and baked them in half moon shapes. My first few were not pretty but I got better at it. The taste is amazing and the crust is really delicious, tender and flaky. This recipe is better than mine.

      Reply
    10. Jordan

      June 30, 2024 at 8:37 pm

      4 stars
      Just made this with a friend. With the filling it was able to fill 8 x 75 gram (of dough) pies. They were excellent, and the pastry was super easy to make, Makes for a very decadent flaky crust.

      Reply
    11. Tricia

      December 08, 2023 at 10:11 am

      Am I able to make them the day before a party and store in the fridge or do they have to be frozen? If freezing, how much longer do they need to go into the oven?

      Reply
      • Jenny Park

        December 08, 2023 at 1:59 pm

        Yes! You can make them 1 day before and refrigerate them, with a layer of parchment on top, followed by a layer of plastic wrap on top snd they should stay fresh overnight before baking them.

        Reply
    12. Cate

      July 12, 2021 at 2:24 pm

      5 stars
      AYKM??? Chicken Pot Hand Pies with a cream cheese pastry? C’mon, it’s almost too much!!! Wow!! Thank you thank you and THANKYOU!

      Reply
    13. Tammera

      February 05, 2021 at 1:37 pm

      Looks wonderful can’t wait to try it

      Reply
    14. Kim

      September 11, 2019 at 5:46 pm

      These are SOOOOO GOOOOD! I’m not a fan of Thyme though so I did cut that back quite a bit. Also did two tests. One batch with frozen puff pastry and another with pillsbury refrigerated pie crust. Both were amazing!

      Reply
    15. Nichelle

      March 16, 2017 at 7:43 pm

      I made these today. They were a hit. Even my chicken pot pie hatin’ husband enjoyed them. Thx!

      Reply
    16. monica young

      November 11, 2016 at 4:34 pm

      Can you clarify something about the recipe above, in your directions it says to divide the dough into two disks; then each disk is supposed to be rolled into a rectangle the size of which you specify, each rectangle gets cut into 3 strips, the size of which you specify. Then repeat with the other dough disk, then this would make 6 hand pies, not 12 right? so in order to make 12 would I need to double both the dough & the filling? also does the filling in the finished pies have a creamy moist, semi gravy texture or does it become drier from the baking?

      Reply
      • Gretchen

        November 15, 2016 at 8:05 pm

        I have just made these, and the dough quantity was only enough for me to make 6, although the filling quantity seemed sufficient for 12. So for 12 I think you would need to double the dough batch, quarter it, and then roll out each section to about 8×15, not the 15×24 listed.

        Reply
    17. Andy

      June 11, 2016 at 7:28 am

      If I were to make these on a Sunday and eat them on Tuesday for dinner, would you suggest baking them on Sunday and reheating them Tuesday or waiting until Tuesday for the initial bake?

      We will be making them either way. Looks great!

      Reply
      • Jenny Park

        June 11, 2016 at 6:37 pm

        I recommend putting them together and freezing them pre-bake on Sunday and then just popping them in the oven on Tuesday (they’ll probably need an extra 7-10 minutes to bake since they’ll be frozen) hope you enjoy them!

        Reply
    18. Rebecca

      April 22, 2016 at 8:44 pm

      I cannot wait to try these! Chicken Pot Pie is the ultimate comfort food and your pie crust looks divine!

      Reply
    19. Vivian | stayaliveandcooking

      April 18, 2016 at 6:57 am

      Note to self: don’t open when in school. Or maybe I should: if I was at home I would have run to the store to prepare this right away! Yumm! It’s not common to have pot pies in the Netherlands, but I am going to introduce some to my family :)

      Reply

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