Chicken Pastel Hand Pies
These Chicken Pastel Hand Pies are flaky on the outside and creamy and savory on the inside, making them a cozy, filling snack perfect for any occasion.
Servings: 8 pieces
Calories: 220kcal
Ingredients
Filling
- 2 cups cooked chicken, shredded Leftover rotisserie chicken works great.
- 1 cup carrots, diced Cut into small pieces for even cooking.
- 1 cup potatoes, diced Cut into small pieces for even cooking.
- 1 cup green peas Frozen peas can be used.
- 1 small onion, diced Cook until soft.
- 3 tablespoons butter For the creamy base.
- 3 tablespoons flour Used for thickening the sauce.
- 1.5 cups chicken broth Use low sodium to control salt.
- 1 cup milk or all-purpose cream For a creamier texture.
- 1 pinch salt To taste.
- 1 pinch black pepper To taste.
- 1 teaspoon sugar Optional, if broth is salty.
Wrapper
- 1 package store-bought pie crust or puff pastry Or homemade dough, if preferred.
Egg Wash
- 1 large egg To brush on top of the pies.
- 1 splash milk Mixed with the egg for shine.
Instructions
Preparation
- Cook the diced onions in butter until soft.
- Add flour to the pan and stir for a minute.
- Slowly pour in the chicken broth while stirring to prevent lumps.
- Once thickened, mix in the milk or cream.
- Stir in the cooked chicken and veggies, then season with salt, pepper, and sugar.
- Cool the filling completely.
Assembly and Baking
- Scoop about 1 to 1.5 tablespoons of the filling onto each pie crust.
- Fold the dough over the filling and crimp the edges to seal.
- Brush the tops with egg wash.
- Place small slits on top for venting.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes or until golden.
Notes
For best results, chill the shaped pies for about 10 minutes before baking if your kitchen is warm. Adjust spices and seasoning to match your preference. Test batch for parties advised.