Chicken Pot Pie Hand Pies
There’s something so comforting about the smell of flaky pastry baking with creamy chicken filling bubbling inside. I remember the first time I made these chicken pot pie hand pies—I was in the middle of a chaotic week, juggling work and family dinners, when I realized I wanted all the cozy, nostalgic flavors of classic chicken pot pie… but without the hours spent rolling dough or wrestling with a heavy pie dish. These little handheld wonders changed that. Now they’re my go-to for busy nights when everyone’s hungry and I just want something warm, satisfying, and easy to grab. Each bite melts into tender chicken, sweet peas and carrots, and a rich, cheesy sauce, all wrapped in golden, buttery crust you can actually hold with one hand. Seriously—they’re kind of magical.
What Is Chicken Pot Pie Hand Pies?
These are basically mini hand pies packed with all the beloved ingredients of traditional chicken pot pie: savory shredded or diced chicken, sautéed onions, frozen peas and carrots, and a creamy sauce made from butter, flour, milk, and cream cheese. The twist? Instead of baking them in a deep dish, we use refrigerated pie crust circles (or puff pastry if you’re feeling fancy) to create individual handheld pockets. They bake up golden and crisp on the outside while staying tender and flaky, with enough filling to feel like a full meal but small enough to eat without utensils. Think of them as portable comfort food—perfect for kids, picnics, game days, or any time you need dinner fast.
Why You’ll Love This Recipe
I make these chicken pot pie hand pies whenever I crave that homestyle flavor but don’t have time to fuss over a full pie crust. The best part? They come together in under an hour! Seriously—melt some butter, cook down onions, stir in flour to make a roux, add broth and milk to thicken it all up, then mix in softened cream cheese, veggies, and cooked chicken. Meanwhile, unroll those pie crusts, cut circles, fill ‘em up, seal ‘em tight, brush with egg wash, and pop ‘em in the oven at 450°F for just 10–12 minutes until golden. No kneading, no chilling, no complicated steps. Just deliciousness.
Another thing I love? They’re naturally kid-friendly. Little hands can hold them easily, and the combination of sweet peas, soft chicken, and gooey cheese is always a hit. Plus, they travel well—great for school lunches or tailgates—and reheat beautifully in the oven if you have leftovers. And let’s be real: sometimes I sneak an extra spoonful of filling before sealing the top because it’s that good. Whether you’re feeding a crowd or whipping up dinner after work, these hand pies deliver on taste, convenience, and nostalgia all at once.
How to Make Chicken Pot Pie Hand Pies
Quick Overview
Making chicken pot pie hand pies is surprisingly simple. First, you’ll prepare the creamy chicken filling by cooking onions in butter, whisking in flour to make a roux, then slowly adding chicken broth and milk until it thickens. Stir in softened cream cheese, frozen vegetables, and cooked chicken until everything’s mixed and warm. While that simmers, roll out your refrigerated pie crusts (no need to thin them!) and cut circles using a bowl or cookie cutter. Fill each circle with about 3 tablespoons of the hot mixture, fold over the edges, press to seal, brush with egg wash, poke a few steam holes, and bake at 450°F for 10–12 minutes until golden and crisp. That’s it!
Ingredients
- 4 tablespoons salted butter
- ½ cup diced yellow onion
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1¼ cups whole milk
- 1 cup chicken broth (or water + 1½ teaspoons chicken bouillon)
- 2 ounces cream cheese, cut into pieces
- 1 cup frozen peas and carrots
- 2 cups diced, cooked chicken (rotisserie works great!)
- 4 refrigerated rolled pie crusts (from a 2-pack)
- 2 egg yolks beaten
- 2 teaspoons water
Step-by-Step Instructions
- Preheat oven to 450°F and spray a large baking sheet with nonstick cooking spray.
- In a medium saucepan, melt butter over medium heat. Add diced onions and sauté until translucent (about 3–4 minutes).
- Add flour, salt, and pepper. Cook, stirring constantly, until the mixture turns lightly golden (3–4 minutes).
- Gradually whisk in chicken broth and whole milk, stirring constantly to avoid lumps. Cook until mixture bubbles and thickens slightly (about 5 minutes).
- Remove from heat and stir in cream cheese until fully melted and smooth. Fold in frozen vegetables and diced chicken.
- Unroll pie crusts on a lightly floured surface. Use a 5½-inch bowl (upside down) to cut out circles. Gather scraps and re-roll to get 8 total circles.
- In a small bowl, beat egg yolks with water to make an egg wash.
- Place about 3 tablespoons of filling in the center of each dough circle. Brush edges with egg wash, then fold dough over to form a half-moon shape.
- Press edges together firmly—pinching works better than crimping with a fork—to seal completely. Repeat with remaining circles.
- Brush tops of pies with more egg wash, then gently poke a few small holes in the center with a fork to release steam during baking.
- Bake on prepared sheet for 10–12 minutes, or until golden brown and crispy. Let cool slightly before serving.
What to Serve It With
These chicken pot pie hand pies shine on their own, but if you’d like to round out the meal, pair them with a simple side salad dressed in lemon vinaigrette or roasted seasonal vegetables like green beans or Brussels sprouts. For soup lovers, a light tomato basil broth or a creamy mushroom bisque makes a lovely contrast. And if you’ve got kids around, a glass of cold milk or apple juice pairs perfectly. They also work wonderfully at parties or potlucks—just keep them warm in a chafing dish until guests arrive.
Top Tips for Perfecting Your Chicken Pot Pie Hand Pies
The secret to great hand pies isn’t just the filling—it’s how you handle the crust. Keep your dough thick; don’t roll it thinner than what comes in the package. Overfilling is the #1 reason hand pies split open, so stick with 3 tablespoons per pie. Seal edges tightly by pinching, not just pressing—this keeps every drop of creamy goodness inside. Brush the tops with egg wash for that gorgeous golden sheen and always poke a few steam holes to prevent sogginess. If your filling seems too thick, stir in a splash of milk while it’s still warm; if too thin, cook it a minute longer on the stove.
Storing and Reheating Tips
Eat these fresh for the best texture—the crust stays crispest right out of the oven. But don’t worry if you’ve got leftovers! Store them in an airtight container in the fridge for up to 2–3 days. When you’re ready to enjoy again, reheat in a 350°F oven for about 10 minutes to restore that flaky crunch. Avoid microwaving unless you’re in a serious hurry—it tends to make the pastry soft. Unfortunately, freezing baked hand pies usually leads to soggy crusts, so I recommend enjoying them within a couple of days.
Frequently Asked Questions
Final Thoughts
These chicken pot pie hand pies aren’t just another recipe—they’re proof that comfort food doesn’t have to be complicated. Every time I pull them from the oven, I smile knowing I’ve turned a stressful night into something warm and joyful. Whether it’s a last-minute dinner, a cozy family moment, or a fun snack for movie night, they never fail to bring people together. So next time you’re craving that familiar hug-in-a-bite feeling, reach for this recipe. Your taste buds (and your schedule) will thank you.
Chicken Pot Pie Hand Pies
Ingredients
Main Ingredients
- 4 tablespoons salted butter (melted)
- 0.5 cup diced yellow onion
- 0.25 cup all-purpose flour
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups whole milk
- 1 cup chicken broth
- 2 ounces cream cheese (cut into pieces)
- 1 cup frozen peas and carrots
- 2 cups diced, cooked chicken
- 4 refrigerated rolled pie crusts (2 standard 14-ounce 2-pack)
- 2 egg yolk (beaten)
- 2 teaspoons water
Instructions
Preparation Steps
- Preheat the oven to 450°F. Spray a large baking sheet with non-stick cooking spray and set aside.
- In a medium saucepan, melt butter over medium heat. Add diced onions and sauté until onion is translucent (3-4 minutes).
- Add flour, salt, and pepper. Cook, stirring constantly, until the flour mixture begins to brown (3-4 minutes).
- Slowly stir or whisk chicken broth and whole milk into the flour mixture. Stir constantly while pouring just a bit at a time to make a smooth mixture.
- Continue cooking over medium heat, stirring constantly to ensure milk does not burn on the bottom of the pan. Cook until mixture begins to bubble and thicken slightly (about 5 minutes). Remove from heat.
- Stir in cream cheese, frozen vegetables, and diced chicken. Stir to mix evenly.
- Prepare pie crusts by removing pie crust from packaging. Unroll one crust on a lightly floured surface. Use a bowl, placed upside down, to cut out two circles from the dough. Gently gather together the scraps, roll out just enough to cut two additional circles.
- Use a fork to beat the egg yolks with water.
- Place three crust circles onto a plate or a piece of parchment paper.
- Place approximately 3 tablespoons of filling into the center of the circle.
- Brush a bit of the egg yolk wash around the edge of the circle to help the sides seal. Now, fold the pie crust in half to form a crescent shape. Press down and then crimp with your fingers or a fork to seal the edges. Place the hand pie on the prepared baking sheet.
- Brush the whole hand pie with the egg wash. Use a fork to poke a few holes in the top of the pies.
- Place the hand pies on the baking sheet and repeat steps 8 through 12 until all hand pies are made.
- Bake for 10-12 minutes or until the pies are golden brown and the crust is crispy.
