Chicken Pot Pie Hand Pies Recipe

I absolutely adore these Chicken Pot Pie Hand Pies Recipe because they combine all the cozy, comforting flavors of classic chicken pot pie into a perfectly portable, golden little package. I love how the flaky crust encases a creamy, savory filling loaded with tender chicken, sweet peas, and carrots, making them a delightful snack or meal any time of day. For me, these hand pies strike the perfect balance between indulgent and convenient, and they always bring a smile to the table.

Why You’ll Love This Chicken Pot Pie Hand Pies Recipe

I have to say, one of the things that makes this Chicken Pot Pie Hand Pies Recipe truly special is the flavor. The creamy filling, enriched with a blend of butter, cream cheese, and chicken broth, creates such a luscious base, while the peas and carrots add a subtle sweetness and vibrant color. The savory chicken combined with the flaky, buttery pie crust is downright irresistible. It’s a nostalgic comfort food but wrapped up in a fun, hand-held style that’s perfect for sharing.

Beyond flavor, the ease of preparing these hand pies is a total win in my book. Using refrigerated pie crusts keeps things super simple and quick without sacrificing that homemade feel. The steps are straightforward, so even if you don’t consider yourself a baking pro, you’ll feel confident making these. I often serve them at casual family dinners, potlucks, or as a warm appetizer at holiday gatherings. Honestly, they’re so versatile, they easily steal the show wherever they go!

Ingredients You’ll Need

The image shows two side-by-side scenes of making hand pies on a white marbled surface. On the left side, there are three round dough circles spaced out, each with a creamy filling of white sauce mixed with green peas and small orange pieces placed in the center. A woman's hand brushes yellow egg wash around the edges of the middle dough circle with a small brush, and next to the dough is a white bowl filled with yellow egg wash. On the right side, three half-moon shaped hand pies are placed on the surface, sealed by pressing edges with a fork held by a woman's hand, with the same white bowl of yellow egg wash near the top right corner. The dough looks soft and smooth with a light beige color, and the filling visible only in the left image is thick and creamy. photo taken with an iphone --ar 4:5 --v 7

All the ingredients for this recipe are simple and familiar, but each one plays a key role in building that rich, comforting flavor and perfect texture. From the melted butter that starts the roux to the frozen peas and carrots that add a pop of color and sweetness, every element comes together beautifully.

Salted butter: Melting it first helps develop the savory base for the filling and adds richness.
Diced yellow onion: Sautéed until translucent, it brings sweetness and depth of flavor.
All-purpose flour: Used to thicken the filling to the perfect creamy consistency.
Salt and black pepper: Essential for seasoning and balancing flavors.
Whole milk: Adds creaminess and helps create a smooth sauce.
Chicken broth: Provides savory, hearty flavor to complement the chicken.
Cream cheese: Gives the filling a luscious, velvety texture and a touch of tang.
Frozen peas and carrots: Add sweetness, color, and a hint of crunch.
Diced, cooked chicken: The star protein that makes this filling hearty and satisfying.
Refrigerated rolled pie crusts: Convenient and flaky pastry perfect for encasing the filling.
Egg yolk and water: Combined to create an egg wash that seals and glazes the pies.

Directions

Step 1: Preheat your oven to 450°F and prepare a large baking sheet by spraying it with non-stick cooking spray. This will prevent the pies from sticking and help keep cleanup easy.

Step 2: In a medium saucepan, melt the butter over medium heat. Add the diced onions and sauté until they turn translucent, about 3 to 4 minutes. This step builds a flavorful base for the filling.

Step 3: Sprinkle in the flour, salt, and black pepper. Stir constantly and cook the mixture until it starts to brown lightly, about 3 to 4 minutes. Browning the flour brings out a nutty richness that’s so important for the sauce.

Step 4: Gradually pour in the chicken broth and whole milk, slowly stirring or whisking constantly to avoid lumps. Adding the liquid little by little ensures a smooth, creamy mixture.

Step 5: Keep cooking over medium heat, stirring frequently, until the mixture bubbles gently and thickens, which should take around 5 minutes. This is the point where you’ll see the texture become perfect for filling the pies.

Step 6: Remove the pan from the heat and stir in the cream cheese, frozen peas and carrots, and diced cooked chicken. Mix everything thoroughly to combine all the flavors evenly.

Step 7: Unroll one pie crust on a lightly floured surface. Using an inverted bowl around 5 1/2 inches in diameter, cut out two circles. Gently gather the scraps together and roll out just enough to cut two more circles. It’s important not to roll the crust thinner than it came in the package so it holds the filling well.

Step 8: Beat the egg yolks with water to make an egg wash that will both seal and glaze the pies.

Step 9: Place three crust circles on a plate or piece of parchment paper. Spoon about 3 tablespoons of the filling into the center of each circle.

Step 10: Brush the edges of each dough circle with the egg wash to help them seal. Fold the crust over the filling to form a crescent shape, press down the edges from the outside in, and then crimp with your fingers or a fork to seal fully.

Step 11: Place the sealed hand pies onto the prepared baking sheet. Brush the entire top surface of each pie with more egg wash. Use a fork to poke a few vents on top to allow steam to escape while baking.

Step 12: Repeat the process until all your filling is used and pies are shaped. Arrange them evenly on the baking sheet.

Step 13: Bake for 10 to 12 minutes or until the crusts are a beautiful golden brown and crisp. Since the filling is already cooked, the baking focuses on achieving a flaky crust and warming everything through.

Servings and Timing

This recipe makes about 8 hand pies, perfect for serving 6 to 8 people depending on appetite. The prep time clocks in around 20 minutes, mainly for making the filling and preparing the crusts. Baking takes about 10 to 12 minutes, so total time from start to finish is roughly 45 minutes. There is no resting or cooling time required before serving, though letting the pies cool slightly after baking helps the filling set and prevents burns.

How to Serve This Chicken Pot Pie Hand Pies Recipe

The image shows a round wooden board with several golden-brown hand pies arranged on it. One hand pie is cut open, revealing a creamy filling inside with visible chunks of orange carrot and green peas. The pies have crimped edges and a shiny, slightly textured surface. In the background, there is a white plate with additional hand pies on a white marbled surface, and a striped cloth is partially visible on the left side of the photo taken with an iphone --ar 4:5 --v 7

I love serving these hand pies warm, straight from the oven, so the crust is still crisp and flaky, and the filling is perfectly creamy. For a cozy family dinner, pairing them with a simple green salad dressed lightly with lemon vinaigrette or a side of steamed green beans adds a fresh, green contrast to the rich pies. The vibrant colors and textures really brighten the plate and balance the flavors.

For a bit of garnish and presentation flair, I like to sprinkle freshly chopped parsley or thyme on top or beside the pies. It brings a fresh herbal note and makes the dish look even more inviting. Plating them on rustic wooden boards or colorful serving platters can also make a lovely impression when sharing with friends at potlucks or casual parties.

When it comes to beverages, these hand pies go beautifully with a crisp white wine like Sauvignon Blanc or a light, refreshing cider. For non-alcoholic options, a chilled iced tea with a splash of lemon or a sparkling water infused with cucumber and mint complements the creaminess and savoriness perfectly. These pies really shine at casual weeknight dinners, holiday gatherings, or anytime I want to offer guests a warm, comforting snack that feels homemade and special.

Variations

I’ve tried customizing this Chicken Pot Pie Hand Pies Recipe in a few fun ways that keep the spirit of the dish but offer fresh new tastes. For a vegetarian twist, swapping out the chicken for hearty mushrooms or roasted root vegetables works wonders. Just make sure to add an extra splash of broth or cream cheese to keep the filling creamy and flavorful.

If you need a gluten-free option, there are some excellent pre-made gluten-free pie crusts available that bake up just as beautifully. You can also substitute the all-purpose flour in the filling with a gluten-free flour blend or cornstarch as a thickener. I’ve found that the cream cheese base helps maintain a smooth texture even with these swaps.

For extra flavor variety, try adding a pinch of thyme, sage, or even a touch of smoked paprika into the filling mixture. You can also experiment with different cheeses like sharp cheddar or a bit of parmesan to deepen the cheesy note. If you prefer a different cooking method, these pies can be lightly pan-fried in a skillet with a bit of butter for a golden, crispy finish instead of baking—just keep a close eye so they don’t burn!

Storage and Reheating

Storing Leftovers

If you have any leftover hand pies, I recommend letting them cool completely, then storing them in an airtight container in the refrigerator. Using glass containers or food-safe plastic with tight-fitting lids works best to keep the crust from becoming soggy. Stored this way, they’ll stay fresh for up to 3 to 4 days and make for a great next-day lunch or snack.

Freezing

These Chicken Pot Pie Hand Pies Recipe are fantastic for freezing, which is perfect if you want to prep ahead or save extras. Freeze the fully assembled, unbaked pies on a baking sheet lined with parchment paper, then once frozen solid, transfer them to a heavy-duty freezer bag or airtight container. This prevents them from sticking together. They’ll keep well frozen for about 2 months. When you’re ready to enjoy, bake them directly from frozen—just add a few extra minutes to the baking time.

Reheating

To reheat leftover or frozen pies, the oven is your best friend to keep that crust nice and flaky. Preheat your oven to 350°F and place the pies on a baking sheet. Heat for 10 to 15 minutes if refrigerated, or 20 to 25 minutes if frozen, until warmed through and crisp on the outside. Avoid microwaving if possible, as this tends to make the crust soggy and chewy. If you’re in a hurry, a toaster oven is a great option for reheating one or two pies without sacrificing texture.

FAQs

Can I make these hand pies ahead of time?

Absolutely! You can assemble the pies in advance and refrigerate them unbaked for up to 24 hours. Just cover them well with plastic wrap and bake when you’re ready. Alternatively, freeze them as I mentioned earlier for longer storage and bake from frozen whenever convenient.

Is it possible to use homemade pie crust instead of refrigerated crust?

Yes, you can use homemade pie crust if you prefer. Just be sure it’s rolled out to about the same thickness as the store-bought versions to hold the filling properly. Homemade crust can add even more buttery flavor, though the convenience of refrigerated dough makes the process quicker.

Can I substitute the cream cheese in the filling?

You can swap cream cheese for sour cream or Greek yogurt for a tangy twist, but be mindful that the filling might be a bit thinner. Adding a little extra flour in the roux can help maintain thickness. Cream cheese yields the creamiest, richest texture, so I usually stick to it when I want that classic feel.

How can I make this recipe vegan?

For a vegan version, use a dairy-free butter substitute and milk alternative like almond or oat milk. Replace the cream cheese with a vegan cream cheese and use a plant-based chicken substitute or extra vegetables instead of chicken. Also, choose vegan pie crusts or make your own without butter. The egg wash can be replaced with a mixture of plant-based milk and maple syrup or melted coconut oil for a golden finish.

What size bowl do you recommend for cutting out the pie crust circles?

I use a bowl about 5 1/2 inches in diameter because it produces hand pies that are perfectly portioned—not too big, not too small. This size holds a generous amount of filling while still being easy to eat by hand. You can adjust based on your preference, but just remember smaller circles mean more pies but less filling in each.

Conclusion

If you’re searching for a cozy, flavorful treat that’s easy to make and sure to please a crowd, I can’t recommend this Chicken Pot Pie Hand Pies Recipe enough. It’s a comforting classic transformed into hand-held perfection, bringing warmth, nostalgia, and a bit of fun to your table. Trust me, once you try these, they’ll become a beloved go-to recipe in your kitchen too!