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    Home > Blog > Appetizers > Creamy Chicken and Green Onion Hand Pie Sticks

    Creamy Chicken and Green Onion Hand Pie Sticks

    by Teri Lyn Fisher · Published: Sep 5, 2018 · Modified: May 25, 2020

    Jump to Recipe

    A close up of creamy chicken and green onion hand pie sticks, broken in half.

    I am a fan of anything creamy that has chicken and a crust – like a delicious chicken pot pie. Don’t skimp on the bottom crust through! We made these super cute Creamy Chicken and Green Onion Hand Pie Sticks for you. These hand pie sticks have a really great proportion of crust to filling – and maybe even a little generous on the crust part. So if you’re a carb lover these are for you. These keep pretty well so you can make a bath for dinner and then have them for some lunches too! I love serving these with a super simple green salad on the side. It’s all you need! Enjoy these hand pie sticks :)
    ♥ Teri

    Creamy chicken and green onion hand pie sticks on a blue platter.

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    A close up of creamy chicken and green onion hand pie sticks, broken in half.

    Creamy Chicken and Green Onion Hand Pie Sticks

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    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 25 minutes mins
    Servings: 8

      INGREDIENTS  

    filling

    • 2 cooked, boneless skinless chicken breasts, shredded
    • 1 (8 ounce) package cream cheese, softened
    • 1 cup white cheddar cheese
    • ½ cup sour cream
    • 2 green onions, thinly sliced

    crust

    • 1 recipe cream cheese crust (divided into two discs and chilled)
    • 1 ½ tablespoons sesame seeds
    • 1 egg, beaten

      INSTRUCTIONS  

    • Preheat oven to 425˚F
    • Combine filling ingredients in a large mixing bowl and completely mix together. Set aside.
    • To assemble: Roll 1 chilled dough out onto a lightly floured surface into a 13” x 9” rectangle and brush surface with egg wash.
    • Scoop filling into a piping bag or resealable plastic bag and cut a ½ inch opening at the tip.
    • Leaving a ½ inch border around the edge and beginning on the left (13 inch) edge, pipe 8 lines of filling, 2 inches apart.
    • Roll other disc of dough to a 13”x 9” rectangle. Sprinkle sesame seeds over dough and using a rolling pin, gently embed sesame seeds into dough.
    • Carefully lift and place sesame studded dough over filling topped dough and gently press down between filling and edge to seal.
    • Slice to separate each hand pie stick and using the back of a fork, crimp edge of each stick.
    • Transfer sticks to a parchment lined baking sheet, about 1 inch apart.
    • Brush each stick with remaining egg wash and sprinkle with sea salt and cracked black pepper.
    • Bake hand pie sticks in the oven for 20 to 25 minutes or golden brown and cooked through.
    • Allow savory hand pie sticks to cool, about 15 minutes, before serving.

    September 5, 2018 / 13 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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    September 5, 2018 / 13 Comments

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    1. Sue

      September 04, 2022 at 2:41 pm

      Once baked, are these good cold? Looking for a make-ahead elegant picnic idea, or does the crust get soggy?

      Reply
    2. Janet

      December 15, 2018 at 8:54 am

      OMG–these are SO good! Of course, I can never leave a good thing on its own, so sauteed about 1/4 c diced onion and 1/2 c diced mushrooms to add to the cheese filling–both veggies losing a lot of volume on the way. How much chicken did you actually use–in my local supermarket, a boneless, skinless chicken breast varies between about 14-20 oz, so I used less than one, about 3/4 lb and it was still a tight fit for the pies–I had to roll the pastry really thin, 15×9, and got another pie out of it. The only place I actually see 4 oz chicken breasts these days are on those Omaha Steaks commercials. I might try these again with onion and green chilies–or Kalamata olives and a bit of sundried tomato. I think there are lots of potential combos. Thanks for a real family pleaser!

      Reply
    3. Jane Gillette

      October 26, 2018 at 10:35 am

      Can you use pre-made crust?

      Reply
      • Jenny Park

        October 27, 2018 at 3:23 pm

        Totally!

        Reply
    4. 2pots2cook

      September 16, 2018 at 9:26 am

      Sweet Heavens ! This is beautiful !

      Reply
    5. Hillary McDaniel

      September 07, 2018 at 1:28 pm

      For the crust, do you use the panko bread crumbs??

      Reply
      • Jenny Park

        September 08, 2018 at 8:03 pm

        Ah no, it’s actually shredded white cheddar sprinkled on top! Totally forgot to add that into the recipe! Will update soon!

        Reply
    6. Mary Flannery

      September 06, 2018 at 12:30 pm

      Do you think these would freeze well? I’d like to make a bunch and freeze them, and then bake them when needed. Will it work? Thank you!

      Reply
      • Jenny Park

        September 06, 2018 at 2:51 pm

        Yes!! These will freeze very well! :)

        Reply
    7. Kirsty Montgomery

      September 06, 2018 at 2:16 am

      These sound so good! And the ingredients are totally simple too. Definitely on the list for dinner this weekend!

      Reply
      • Jenny Park

        September 06, 2018 at 2:52 pm

        Yes! They’re also really good for on-the-go! :)

        Reply
    8. Lindsey

      September 05, 2018 at 10:00 am

      This makes me think of a delicious and portable chicken pot pie. Which, for the record, I am 100% on board with!

      Reply
      • Jenny Park

        September 05, 2018 at 4:24 pm

        Yes!!

        Reply

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