Ingredients (makes 6 hand pies)
For the filling:
2 cups cooked chicken, shredded (rotisserie works great)
1 cup mixed vegetables (like carrots, peas, corn, finely chopped)
1 small onion, finely diced
2 cloves garlic, minced
2 tbsp butter or olive oil
2 tbsp all-purpose flour
1/2 cup chicken broth
1/4 cup milk or cream
1 tsp dried thyme
1/2 tsp paprika
Salt & pepper to taste
For the pastry:
2 1/2 cups all-purpose flour
1 tsp salt
1 cup (2 sticks) cold unsalted butter, cubed
1/4–1/2 cup cold water
For assembly:
1 egg, beaten (for egg wash)
Instructions
1️⃣ Make the filling
Heat butter or oil in a skillet over medium heat.
Sauté onion and garlic until translucent and fragrant.
Add vegetables and cook 3–4 minutes until slightly tender.
Stir in flour and cook 1–2 minutes to form a roux.
Gradually whisk in chicken broth and milk until smooth.
Add shredded chicken, thyme, paprika, salt, and pepper.
Cook 2–3 minutes until the mixture thickens.
Let the filling cool completely.
2️⃣ Make the pastry
In a large bowl, mix flour and salt.
Add cold butter and cut in with a pastry cutter or fingers until the mixture looks like coarse crumbs.
Gradually add cold water, 1 tbsp at a time, until dough comes together.
Form into a disk, wrap in plastic, and chill for at least 30 minutes.
3️⃣ Assemble the hand pies
Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
Roll out dough on a floured surface to about 1/8-inch thick.
Cut into 6–8 circles (or squares) depending on size preference.
Place 2–3 tbsp of filling in the center of each.
Fold dough over, sealing edges with a fork.
Brush each pie with beaten egg for a golden finish.
Optional: cut small slits on top to vent steam.
4️⃣ Bake
Bake 20–25 minutes or until golden brown and flaky.
Let cool slightly before serving.
These hand pies are perfect warm or even at room temperature. You can also freeze them before baking and pop them in the oven when needed.
