Handheld Chicken Pot Pies Recipe

This Handheld Chicken Pot Pies Recipe is a savory and crusty recipe, which is made with diced chicken and potatoes. It’s the perfect portable meal, ready in about 5 hours, including chilling time.

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Handheld Chicken Pot Pies Recipe Ingredients

FOR THE FILLING:

• 6 Tbsp. Unsalted Butter, Divided
• 1 cup Chopped Celery
• 1 cup Chopped Carrot
• 1 cup Diced Potato
• 2 cups Chopped Yellow Onion
• 1/4 tsp. Dried Thyme
• 1/4 tsp. Dried Rosemary
• 1/2 tsp. Salt
• 1 cup Peas (Frozen Is Fine)
• 2 cups Diced Cooked Chicken
• 1/2 cup Flour
• 3 cups Chicken Stock

FOR THE CRUST:

• 3 3/4 cups All-purpose Flour
• 1/2 tsp. Salt
• 3 sticks Unsalted Butter, Cubed
• 1/2 cup To 2/3 Cup Cold Ice Water, As Needed
• 1 Egg, Beaten With 1 Tablespoon Water (Egg Wash)

How To Make Handheld Chicken Pot Pies Recipe

1. Sauté the Vegetables: Melt 2 tablespoons of butter in a large pot over medium heat. Add the chopped celery, carrot, potato, onion, dried thyme, dried rosemary, and salt. Sauté for about 15 minutes, until the vegetables are soft.
2. Add Chicken and Peas: Stir the peas and diced cooked chicken into the pot with the softened vegetables.
3. Make the Roux and Thicken: Add the remaining 4 tablespoons of butter to the pot and allow it to melt completely. Sprinkle in the flour and stir to coat all the ingredients. Pour in the chicken stock.
4. Simmer the Filling: Bring the mixture to a boil, then reduce the heat to a simmer. Let it bubble for five minutes, stirring occasionally, until it has thickened into a gravy. Adjust seasoning if desired.
5. Chill the Filling: Transfer the filling to a bowl, let it cool to room temperature, and then chill it completely in the refrigerator for at least 3 hours.
6. Make the Pie Crust: While the filling chills, pulse the flour and salt together in a food processor. Add the cubed butter and pulse about 20 times until the butter is in pea-sized pieces. Drizzle in the ice water and pulse until the dough just comes together.
7. Chill the Crust: Dump the dough onto a counter, form it into a flat disk, and wrap it in plastic. Chill the dough in the fridge for at least two hours.
8. Assemble the Pies: Preheat the oven to 400ºF. Roll the chilled pie crust out to about 1/8-inch thickness and cut out eight 6-inch circles. Place a few spoonfuls of the cold filling onto one side of each circle.
9. Seal and Finish: Fold the dough over the filling to create a half-moon shape and crimp the edges with your fingers or a fork to seal. Place the pies on two sheet pans. Cut a few vent slits into the top of each pie and brush with the egg wash.
10. Bake the Pies: Bake for 25–30 minutes, until the crust is golden brown and crusty. Let the pies cool for at least 5 minutes before serving.

Recipe Tips

• How to get a flaky crust? The key to a flaky, tender pie crust is to use very cold butter and ice-cold water. Work the dough as little as possible to prevent it from becoming tough.
• Can I use store-bought pie crust? Absolutely! To save time, you can use two packages of refrigerated store-bought pie crusts. Just unroll them and cut out the 6-inch circles as directed.
• Can I use leftover turkey instead of chicken? This recipe is perfect for using up leftovers. Simply substitute the 2 cups of diced cooked chicken with an equal amount of leftover turkey.
• How do I prevent a soggy bottom? Chilling the filling completely before assembling the pies is a crucial step. A cold, thick filling is less likely to make the bottom crust soggy during baking.

What To Serve With Handheld Chicken Pot Pies

These portable pies are a complete meal on their own, but they also pair well with simple sides.

• A simple green salad with a light vinaigrette
• Steamed green beans or broccoli
• A side of cranberry sauce
• A cup of hot soup

How To Store Handheld Chicken Pot Pies

• Refrigerate: Store baked and cooled pot pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes to re-crisp the crust.
• Freeze: You can freeze the unbaked pies for later. Assemble them completely but do not apply the egg wash. Freeze them on a baking sheet until solid, then transfer to a freezer bag. Bake directly from frozen, adding about 15-20 minutes to the baking time.

Handheld Chicken Pot Pies Nutrition Facts

• Calories: 650 kcal
• Carbohydrates: 55g
• Protein: 25g
• Fat: 38g
• Saturated Fat: 22g
• Sodium: 600mg
• Sugar: 5g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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