Chicken Pot Hand Pies

As I am scrolling through my feed, I keep seeing all these beautiful looking hand pies. Most of them are fruit flavoured but looking delicious nonetheless. So I decided to get creative. What could I do with a hand pie that is different?

Well, here you have it! A savory version! These chicken pot hand pies takes all the delicious filling of your usual pot pie but it’s sandwiched between 2 small circles of puff pastry instead. Bake to perfection- now you have more flaky crust to enjoy with all that filling!

Hope you have some leftover chicken laying around, because these Chicken Pot Hand Pies are worth gossiping about!

Chicken Pot Hand Pies

Yield: 10 hand pies

INGREDIENTS:
1 whole roasted chicken, shredded
1 small onion, finely chopped
1 carrot, small dice
1 celery stalk, small dice
1 large potato, peeled and small dice
1/4 cup frozen peas
1 cup chicken stock
White wine, splash
1 tsp corn starch
1 tbsp Italian seasoning
1 tbsp fresh parsley, chopped
Salt/pepper, to taste
2 eggs, beaten
20 squares of frozen puff pastry (parve)

DIRECTIONS:
1. In a large pot with a tbsp of olive oil, saute the onions, carrots, celery and potato until soft.
2. Season with Italian seasoning, salt and pepper.
3. Stir in the shredded chicken.
4. Sprinkle in the corn starch and add in the chicken stock and white wine (if using). Mix well and let cook 5 minutes.
5. Take mixture off the heat and mix in frozen peas and fresh parsley. Set aside and let mixture cool slightly.
6. Meanwhile, using a small bowl, cut out circles from the puff pastry squares.
7. When ready, fill half the circles generously with the chicken filling, leaving a border around the rim of the puff pastry.
8. Using an egg wash, brush the edges of the puff pastry and then place another circle on top, sealing the sides with a fork. Place on a baking tray.
9. Once all the hand pies are assembled, brush the tops with more egg wash and sprinkle with sea salt and pepper.
10. Bake at 375 degrees for 30 minutes or until puff pastry is golden. Enjoy!