Description
These savory hand pies are a delicious and portable meal option, filled with a flavorful mixture of cooked chicken or ground beef, vegetables, and herbs, all encased in a golden, flaky pie crust. Perfect for a comforting main course, these hand pies bake to a crispy finish and can be customized or made ahead for easy meal prep.
Ingredients
Scale
Filling
- 2 cups cooked diced chicken or ground beef
- 1 tablespoon olive oil
- 1/2 cup finely chopped onion
- 1/2 cup diced carrots
- 1/2 cup frozen peas
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon all-purpose flour
- 1/2 cup chicken broth
Crust
- 1 package (14 ounces) refrigerated pie crusts or homemade pastry for a double crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
- Sauté Vegetables: In a skillet over medium heat, heat the olive oil and sauté the finely chopped onion and diced carrots for 3 to 4 minutes until softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without burning.
- Combine Meat and Vegetables: Add the cooked diced chicken or ground beef along with frozen peas, dried thyme, rosemary, salt, and black pepper to the skillet. Mix well to combine all the flavors.
- Thicken the Filling: Sprinkle the all-purpose flour over the mixture and stir thoroughly. Pour in the chicken broth and cook for 2 to 3 minutes, stirring constantly, until the filling slightly thickens.
- Cool the Filling: Remove the skillet from heat and let the filling cool for about 10 minutes, making it easier to handle and preventing the dough from getting soggy.
- Prepare Pie Crust Circles: On a lightly floured surface, roll out the pie crusts and cut into 4 to 5-inch circles suitable for individual hand pies.
- Fill and Seal Hand Pies: Place 2 to 3 tablespoons of the cooled filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal tightly.
- Apply Egg Wash and Vent: Arrange the hand pies on the prepared baking sheet. Brush the tops with the beaten egg to achieve a golden finish. Cut small slits on the top of each pie to allow steam to escape during baking.
- Bake: Bake the hand pies in the preheated oven for 18 to 22 minutes or until they are golden brown and fully cooked.
- Cool and Serve: Let the hand pies cool slightly on a wire rack before serving to allow the filling to set and avoid burning.
Notes
- You can substitute the chicken or beef with ground turkey, sausage, or sautéed mushrooms for a different flavor profile or dietary preference.
- Add shredded cheese to the filling for extra richness and a melty texture.
- These hand pies freeze well both before and after baking, making them ideal for convenient meal prep and quick reheating.
