Chicken Pot Pie Hand Pies: A Portable Twist on a Classic Comfort Dish

The History of Chicken Pot Pie and Its Evolution into Hand Pies

The origins of chicken pot pie trace back centuries, with early versions appearing in England during the 13th century. Known then as “coffyns,” these were deep, enclosed pies made with tough, inedible pastry crusts designed to preserve and cook meat and vegetables together—function over flavor. As culinary techniques evolved, so did the pie. By the 18th century, American colonists adopted the dish, refining it with flakier crusts and tender fillings of chicken, potatoes, carrots, onions, and peas simmered in a creamy gravy.

The classic American chicken pot pie became a staple of home cooking, especially during colder months, thanks to its hearty nature and ability to use leftover roasted chicken. Over time, regional variations emerged—from Southern buttermilk crusts to Midwestern cream-based fillings—but the essence remained consistent: comfort, warmth, and home-style nourishment.

In recent decades, the rise of portable and handheld foods has given birth to the modern interpretation: the chicken pot pie hand pie. Inspired by empanadas, turnovers, and British pasties, this version transforms the traditional casserole-style pie into individual, palm-sized portions that are perfect for meal prep, picnics, or kid-friendly dinners. The hand pie format combines convenience with all the beloved flavors of the original, making it a favorite among busy families, food truck vendors, and gourmet home bakers alike.

Ingredients Breakdown: What Makes These Hand Pies Shine

The magic of chicken pot pie hand pies lies in their balance of savory filling and buttery, flaky crust. Each ingredient plays a vital role in creating a rich, satisfying bite. Let’s break down the components:

Filling Ingredients:

Cooked Chicken: Shredded or diced rotisserie chicken is ideal for its tenderness and deep flavor. Alternatively, poached or roasted chicken breast or thigh meat works well.
Vegetables: A classic mirepoix base of diced carrots, celery, and onions provides aromatic depth. Peas add sweetness and color, while diced potatoes contribute heartiness.
Butter: Used to build the roux, butter adds richness and helps create a velvety sauce.
All-Purpose Flour: This thickens the filling when combined with butter to form a roux, ensuring a luscious, cohesive texture without being runny.
Chicken Broth: High-quality broth enhances the savory umami notes and forms the base of the gravy.
Heavy Cream or Whole Milk: Adds silkiness and balances the saltiness of the broth. Heavy cream yields a richer result, while milk keeps it lighter.
Seasonings: Thyme, rosemary, sage, salt, black pepper, and a pinch of nutmeg elevate the flavor profile with warm, earthy tones.

Crust Ingredients:

All-Purpose Flour: The foundation of the pastry, providing structure.
Unsalted Butter (Cold): Key for flakiness. Must be chilled and cut into small cubes before mixing.
Shortening (Optional): Some bakers add vegetable shortening for extra tenderness and stability, especially in warm kitchens.
Ice Water: Binds the dough without warming the fats, preserving flakiness.
Apple Cider Vinegar (Optional): A small splash can tenderize the gluten and enhance browning.
Salt: Enhances flavor and controls yeast activity if using store-bought dough.

Finishing Touches:

Egg Wash: A beaten egg or egg yolk mixed with a tablespoon of water gives the hand pies a golden, glossy finish when baked.
Sesame Seeds or Flaky Sea Salt (Optional): For garnish and added texture.

Step-by-Step Recipe: How to Make Chicken Pot Pie Hand Pies from Scratch

Ingredients

Makes approximately 10–12 hand pies

For the Filling:

2 cups cooked chicken, shredded or diced
2 tablespoons unsalted butter
1/2 cup diced yellow onion
1/2 cup diced carrots
1/2 cup diced celery
1/2 cup frozen peas
1/4 cup all-purpose flour
1 cup chicken broth
1/2 cup heavy cream or whole milk
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon ground sage
1/8 teaspoon freshly grated nutmeg (optional)
Salt and freshly ground black pepper, to taste

For the Crust (Double-Crust Pastry):

2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup (2 sticks) unsalted butter, cold and cubed
6–8 tablespoons ice water
1 teaspoon apple cider vinegar (optional)

For Assembly:

1 large egg, beaten (for egg wash)
1 tablespoon water
Sesame seeds or flaky sea salt (optional)

Directions

Make the Pie Dough: In a large bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or fingers to blend until the mixture resembles coarse crumbs with pea-sized butter pieces. Stir in apple cider vinegar (if using), then gradually add ice water, one tablespoon at a time, mixing just until the dough comes together. Divide into two equal disks, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).
Prepare the Filling: In a large skillet or saucepan over medium heat, melt the butter. Add onions, carrots, and celery. Sauté for 6–8 minutes until softened. Sprinkle in the flour and stir constantly for 1–2 minutes to cook the raw flour taste out, forming a roux.
Add Liquids: Gradually pour in the chicken broth, stirring continuously to prevent lumps. Bring to a gentle simmer. Once thickened, stir in the heavy cream, thyme, rosemary, sage, nutmeg, salt, and pepper.
Add Chicken and Peas: Stir in the cooked chicken and frozen peas. Cook for another 3–5 minutes until heated through. Remove from heat and let cool completely. (Tip: Spread filling on a plate to speed cooling.)
Preheat Oven: Set oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
Roll Out Dough: On a lightly floured surface, roll one disk of dough to about 1/8-inch thickness. Use a round cutter (about 5–6 inches in diameter) to cut circles. Gather scraps, re-roll, and repeat. Repeat with the second disk.
Fill the Pies: Place a heaping tablespoon (about 1/4 cup) of cooled filling onto one half of each circle, leaving a 1/2-inch border around the edge.
Seal the Pies: Fold the dough over the filling to create a half-moon shape. Press the edges with a fork or crimp by hand to seal tightly. Prick the top with a fork to allow steam to escape.
Egg Wash: Beat the egg with 1 tablespoon of water. Brush the tops of the hand pies generously with the egg wash. Sprinkle with sesame seeds or flaky salt if desired.
Bake: Place hand pies on the prepared baking sheet. Bake for 25–30 minutes, or until deeply golden brown and crisp.
Cool and Serve: Allow to cool for 5–10 minutes before serving. The filling will be very hot when first removed from the oven.

Pro Tips for Perfect Chicken Pot Pie Hand Pies

Keep Everything Cold: When making the crust, ensure your butter and water are ice-cold. Warm ingredients lead to greasy, tough crusts.
Don’t Overfill: Too much filling can cause leakage during baking. Stick to 1/4 cup per pie and leave ample border for sealing.
Cool the Filling Completely: Hot filling melts the butter in the crust, resulting in soggy bottoms. Refrigerate the filling for 30 minutes if needed.
Seal Tightly: A secure seal prevents bursting. Use a fork or your fingers to crimp thoroughly. If dough cracks, dab with water to help it adhere.
Egg Wash is Essential: It not only gives a beautiful shine but also helps toppings stick and promotes even browning.
Bake Until Deep Golden: Pale pies aren’t done. They should be richly golden and sound hollow when tapped lightly.
Freeze Before Baking for Cleaner Edges: For sharper shapes, freeze assembled (but unbaked) hand pies for 15–20 minutes before baking.
Use Rotisserie Chicken: Saves time and adds incredible flavor. One 2-pound rotisserie chicken yields about 3 cups of meat—perfect for doubling the recipe.

Variations and Customizations

While the classic version is timeless, these hand pies are highly adaptable. Try these creative twists:

Vegetarian Option: Replace chicken with sautéed mushrooms, lentils, or chickpeas. Use vegetable broth instead of chicken broth.
Dairy-Free: Substitute butter with vegan margarine, and use coconut milk or cashew cream instead of heavy cream.
Gluten-Free: Use a 1:1 gluten-free flour blend in both the crust and filling. Ensure broth and seasonings are certified GF.
Spicy Kick: Add diced jalapeños, smoked paprika, or a dash of cayenne to the filling.
Herb Boost: Fresh herbs like parsley, chives, or tarragon brighten the flavor. Add just before assembling.
Cheese Lover’s Version: Stir in 1/4 cup shredded cheddar or Gruyère into the filling for extra richness.
Dessert Hybrid: For a sweet-savory twist, add a few chopped apples or dried cranberries to the filling.
Mini Hand Pies: Use a 3-inch cutter for bite-sized appetizers. Reduce bake time to 18–20 minutes.
Puff Pastry Shortcut: Use store-bought puff pastry for a quicker version with extra lift and flakiness.
Breakfast Hand Pies: Swap chicken for crumbled sausage, add scrambled eggs and cheese—ideal for brunch!

Health Considerations and Nutritional Value

Chicken pot pie hand pies are undeniably comforting, but with mindful adjustments, they can fit into a balanced diet.

Nutritional Highlights (per average hand pie, approx. 1/12th of recipe):

Calories: ~320–380
Protein: 12–15g (from chicken and egg)
Fat: 20–25g (mostly from butter; saturated fat can be reduced with substitutions)
Carbohydrates: 25–30g (primarily from crust and vegetables)
Fiber: 2–3g (from carrots, peas, celery)
Sodium: 400–600mg (can be lowered with low-sodium broth and less added salt)

Healthier Modifications:

Whole Wheat Crust: Substitute half or all of the all-purpose flour with whole wheat pastry flour for added fiber.
Reduced-Fat Dairy: Use low-fat milk instead of cream and reduce butter quantity slightly.
Leaner Protein: Opt for skinless chicken breast over thigh meat to lower fat content.
More Veggies: Increase the ratio of vegetables to chicken and crust. Add zucchini, corn, or green beans.
Baking Instead of Frying: These are already baked, which is healthier than fried alternatives like empanadas.
Portion Control: Serve with a side salad to make one hand pie a satisfying yet moderate meal.

Note: Due to the butter-rich crust and creamy filling, these are best enjoyed occasionally or as part of a calorie-conscious plan. However, they provide balanced macronutrients and can be nutrient-dense with quality ingredients.

Frequently Asked Questions (FAQ)

Can I make chicken pot pie hand pies ahead of time?

Absolutely! You can assemble them up to 2 days in advance and refrigerate on a tray before baking. Alternatively, freeze unbaked hand pies on a baking sheet, then transfer to a freezer bag. Bake straight from frozen—add 5–10 minutes to baking time.

Can I freeze baked hand pies?

Yes. Cool completely, then freeze on a tray before placing in an airtight container. Reheat in a 350°F oven for 15–20 minutes until warmed through. Avoid microwaving, as it softens the crust.

Why are my hand pies leaking?

Overfilling, insufficient sealing, or using hot filling are common culprits. Always cool the filling, leave a proper border, and crimp edges well.

Can I use store-bought pie crust?

Yes! Unroll refrigerated pie crusts and cut into circles. It’s a great time-saver, though homemade offers superior flavor and texture.

How do I reheat hand pies?

For best results, reheat in a 350°F oven for 10–15 minutes. This restores crispness. Microwaving makes the crust soggy.

Can I make these in a muffin tin?

Yes! Press dough into muffin cups, add filling, and cover with a small circle of dough or a whole pie crust square. Bake 20–25 minutes. These are often called “pot pie cups.”

Are hand pies safe for school lunches?

If packing cold, include a small ice pack. For hot lunches, use a thermos: preheat it with boiling water, drain, then add a heated hand pie to keep it warm and safe.

Can I air fry these?

Yes. Air fry at 360°F for 12–15 minutes, flipping halfway, until golden. Watch closely to avoid burning.

Summary

Chicken pot pie hand pies bring the cozy, home-cooked essence of a classic casserole into a convenient, individually portioned package. With a flaky crust, creamy filling, and endless customization options, they’re perfect for weeknight dinners, meal prep, or entertaining.

Baked to golden perfection and packed with protein and vegetables, these handheld delights are comfort food reimagined—easy to make, fun to eat, and unforgettable in flavor.

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