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.