Chicken Hand Pies

This chicken hand pies recipe is so good. The chicken pie filling is creamy, flavorful, and delicious and the pastry is buttery, flaky, and crusty. These chicken pot hand pies make a filling snack and you'll love them.

Chicken Hand Pies Recipe

Chicken hand pies are one of my favorite snacks and I am a master at making the best.

This chicken pot pie hand pies are tasty and filling. The pastry is buttery and rich, the filling is creamy and delicious.

You can use your choice of pastry be it homemade or storebought, puff pastry or shortcrust pastry, however, I like to use my homemade shortcrust pastry as I customize it to my taste and exactly how I like it.

I have used egg and milk in the pastry recipe, but they are optional, so you can leave them out and still get a good crust for your pies.

The filling is made with chicken, potatoes, carrots, and spices just the way I like. It is creamy and thickened to a consistency perfect for making handheld pies without soggy pastry. You can customize the filling to your taste.

This chicken pie recipe makes 10 large hand pies. If you're African, You'll know this simply as Nigerian Chicken Pie.

Ingredients

How To Make Chicken Hand Pies

Make the Filling

Add oil to a skillet, then add chopped onions. Saute onions till translucent then add garlic. Fry for a minute.

Add chicken, carrots, potatoes, paprika, parsley, black pepper, salt and chicken stock. Mix and cover it to cook for 10 minutes.

Check that the veggies are soft then mix flour with water to make a slurry, add it to the skillet, and cook till the pie filling is creamy and thickened.

Take off heat and let it cool.

Make the chicken hand pie pastry

Add flour, nutmeg, and salt to a bowl then mix.

Transfer the butter to the bowl and mix till it forms a breadcrumb-like texture.

Add egg yolk, and milk then mix till the pastry comes together.
Don't overmix the dough.

Cover the dough with clingfilm and let it chill in the fridge for 30 minutes.

Make the Hand Pies

Bring out the pastry, cut out a portion, roll it on a flat surface with a rolling pin, and cut into a rectangle shape or any shape of your choice.

Add filling to the middle of the pastry, brush the edges with egg mix, then fold close.

Use a fork to press down the edges. Transfer to a parchment paper lined baking tray.

Repeat this process till the dough and filling are used up.

Use a fork to make holes in the pies then brush them with the egg mix.

Bake chicken hand pies in the oven at 180C for 30 minutes or until golden brown and crusty.

Bring it out of the oven, and let it cool for 2 minutes.

Serve and enjoy.

How To Store

Once the pies are completely cooled, they can be stored in the fridge for up to 3 days or in the freezer for 3 months. It's best to reheat in the oven or in the air fryer so the pastry doesn't get soggy. Place on a baking tray, and heat in the oven at 160C for 8 minutes or till heated through and the pastry crisp.

Tips For Making Chicken Pies

• Make the chicken pie filling ahead to cut down on the work.
• Don't overwork the dough. Once it comes together, cover and put it in the fridge.
• If you use cold butter, and milk the the dough might be chilled and ready to use immediately.
• The eggwash gives the pastry a nice tan.
• For the filling, you can add green peas if you desire.
• Don't make the filling watery as they can soak the dough and make it soggy. Thickened but creamy is the best consistency for this recipe.

More Chicken Recipes

Oven baked chicken bites

Baked boneless skinless chicken thighs

Pan fried boneless chicken thighs

Oven baked boneless chicken breast

Chicken and rice

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