Individual chicken pot pie hand pies are one of the best comfort foods when the weather turns cooler. And there’s no better day than Sunday to cozy up to some of your favorite comfort foods.
We’ve all had the traditional methods of eating chicken pot pie. Well, I wanted to mix things up a bit and try a hand-held version, so I grabbed a box of Pepperidge Farm Puff Pastry and went to town.
And holy moly. Success!
Individual chicken pot pie hand pies are one of the easiest and fastest meals I’ve thrown together, and the taste was out of bounds. The recipe I made easily makes at least eight “pot pies” … depending on how confident you are will filling each pastry. You may even have some filling left over that you can freeze for a rainy day.
I hope you give these a try!
Chicken Pot Pie Hand Pie Ingredients:
- 1 package puff pastry (2 sheets), thawed in the refrigerator overnight
- 2 packages frozen veggies (I use the peas, carrots, corn and green beans mix)
- Olive oil
- 2 lbs chicken breasts
- 4 tbsp butter
- 4 tbsp flour
- 2 cup milk
- 1 egg
- 1 tbsp milk or water
Preheat oven to 425 degrees F.
In an oven safe dish, place your chicken breasts (pounding them to make sure they are an even thickness). Coat with a little olive oil, salt and pepper. Bake until the internal temperature reaches 165 degrees F (about 20-30 minutes, depending on thickness).
While chicken is baking, prepare the vegetables. In a large sauté pan, add your frozen vegetables with a little olive oil, salt and pepper. Cook until the vegetables are completely defrosted and hot. Add the four tablespoons of butter and flour, mixing until the butter has melted and the flour is completely incorporated into the mixture. Then add the two cups of milk. Stir until the milk has thickened. Do a final seasoning check, add a little more salt and pepper if needed. Remove from heat.
Once chicken is fully cooked and has rested for ten minutes, chop into chunks and add to the vegetable/white sauce mixture. Stir until well combined.
Pot pie …
Remove the thawed puff pastry sheets from the box. Unfold one at a time, carefully rolling each one out so it’s a square shape. Cut each into four smaller squares.
On each square, spoon the pot pie filling to the center (I did a little over 1/3 cup per square). Once your filling has been put on each square, fold over one corner to another so it forms a triangle shape. Using a fork, seal the edges together. Do this with each square. Once completed, go back and add slits or holes to the tops of each so that the steam can escape during baking.
Lastly, make an egg wash with one egg and milk/water. Brush the tops of each triangle with the egg wash and sprinkle with a little sea salt. Bake for about 15 minutes, or until the puff pastries are a golden, crispy brown.
For other comforting food recipes, check out our recipe for Apple and Plum Crisp.
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