FLAKY CHICKEN HAND PIES
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
Provided by David Tanis
Categories brunch, dinner, lunch, snack, pies and tarts, appetizer, main course
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
- Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
- Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
- Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
- Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
- Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
- Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 592 milligrams, Sugar 3 grams, TransFat 0 grams
SAVORY CHICKEN POCKET PIES
These handheld pies can go directly from the freezer to the oven to bake. From frozen, place on a baking sheet, brush with egg wash, and bake according to the recipe but for a few extra minutes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 10 pocket pies
Number Of Ingredients 11
Steps:
- Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
- To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
- Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
- To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
- Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
BUFFALO CHICKEN HAND PIES RECIPE BY TASTY
This appetizer takes everything you love about wings and rolls it into delicious, easy-to-eat hand pies. Roll out store-bought pie dough, stuff with spicy buffalo chicken, and bake until perfectly melty and cheesy. If you want to score even more points with your guests on game day, serve these zesty bites with a side of cool ranch dressing.
Provided by Betsy Carter
Categories Appetizers
Time 45m
Yield 10 hand pies
Number Of Ingredients 10
Steps:
- Preheat the oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
- In a medium bowl, combine the shredded chicken, cream cheese, buffalo sauce, mozzarella, red onion, black pepper, and celery salt. Mix until thoroughly combined.
- Unroll the pie dough and cut out 4 circles from each sheet using a 3½-inch (8.75 cm) round cutter. Re-roll and cut out as many circles as you can, about 10 total. Discard the dough scraps. Place the dough circles on the prepared baking sheets.
- Fill each dough circle with 1 heaping tablespoon of the buffalo chicken filling. Fold in half to form a half-moon shape. Using a fork, press all along the outer edges to seal the dough together. Brush all over with the beaten egg yolks.
- Bake for 12-15 minutes, turning halfway, until the pies are slightly puffed and golden,. Remove from oven and let cool slightly.
- Serve the hand pies warm with ranch dressing alongside.
- Enjoy!
Nutrition Facts : Calories 497 calories, Carbohydrate 25 grams, Fat 36 grams, Fiber 0 grams, Protein 15 grams, Sugar 4 grams
EASY HAND-HELD CHICKEN POT PIES
Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.
Provided by Christina Salinas
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h10m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
- Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
- Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
- Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 29.3 g, Cholesterol 29.2 mg, Fat 12.3 g, Fiber 1.3 g, Protein 14.5 g, SaturatedFat 3.3 g, Sodium 923 mg, Sugar 4.8 g
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