Chicken Pot Pie Hand Pies: Your New Go-To Comfort Food!

Oh, friends, gather ’round because today we’re talking about a dish that perfectly marries nostalgia with convenience, warmth with pure joy. Forget the deep dish and the serving spoons; we’re taking all the creamy, dreamy goodness of a classic chicken pot pie and tucking it into a perfectly portable, flaky pastry pocket. Get ready to fall head over heels for these incredible Chicken Pot Pie Hand Pies!

Life gets busy, but that doesn’t mean we have to sacrifice the comforting flavors that make a house feel like a home. These hand pies are your answer to cozy weeknight dinners, impressive potluck contributions, or even a delightful lunch on the go. Imagine biting into a golden, buttery crust, revealing a rich, savory filling packed with tender chicken and hearty vegetables, all bathed in a luscious, herb-infused sauce. Pure bliss, right? It’s like a hug you can eat, and honestly, who doesn’t need more of those?

This recipe transforms the beloved classic into a fun, easy-to-eat format that kids and adults alike will adore. And trust me, the aroma alone will have everyone flocking to the kitchen!

⭐️⭐️⭐️⭐️⭐️ (4.8 from 2,500 fans)

📸 1100+ photo shares | ☀️ Updated December 2025

What You’ll Need for Your Portable Pot Pie Dreams

Making these hand pies is simpler than you think, especially when you have all your ingredients prepped and ready to go. The key to a fantastic hand pie is a creamy, well-seasoned filling and a perfectly flaky crust. We’re going for maximum flavor with minimal fuss!

Prep Time

45 minutes

Cook Time

25-30 minutes

Total Time

1 hour 10 minutes – 1 hour 15 minutes

Yields

8 hand pies

Ingredients List

For the Irresistible Filling:
2 tablespoons unsalted butter
1 small yellow onion, finely diced
2 carrots, peeled and finely diced
2 celery stalks, finely diced
1/3 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream (or half-and-half for a lighter touch)
2 cups cooked chicken, shredded or diced (a rotisserie chicken is your best friend here!)
1 cup frozen peas and corn blend
1 teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1/4 cup fresh parsley, chopped (optional, for garnish)

For the Flaky Hand Pies:
2 sheets frozen puff pastry, thawed according to package directions (or your favorite homemade pie crust)
1 large egg, beaten (for egg wash)

How to Make Chicken Pot Pie Hand Pies

This is where the magic happens! Follow these steps, and you’ll be well on your way to enjoying the most delightful Chicken Pot Pie Hand Pies you’ve ever tasted. Remember, a little love goes a long way in the kitchen!

Instructions

1. Start Your Filling: In a large skillet or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
2. Thicken the Sauce: Sprinkle the flour over the softened vegetables and stir constantly for 1 minute to cook out the raw flour taste. Slowly whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a gentle simmer, stirring, until it thickens.
3. Creamy Goodness: Stir in the heavy cream, cooked chicken, frozen peas and corn, and dried thyme. Season generously with salt and black pepper. Continue to cook for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken further. Remove from heat and let the filling cool completely. This step is crucial for preventing soggy pastry!
4. Prep the Pastry: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. On a lightly floured surface, gently unroll one sheet of thawed puff pastry. Using a knife or pastry wheel, cut it into 4 equal rectangles (or use a large round cutter for circular pasty shapes). Repeat with the second sheet of puff pastry.
5. Assemble the Pies: Spoon about 1/4 to 1/3 cup of the cooled chicken pot pie filling onto one half of each pastry rectangle, leaving a small border around the edges.
6. Seal ‘Em Up: Fold the other half of the pastry over the filling, aligning the edges. Gently press down around the edges to seal. Use a fork to crimp the edges firmly, creating a decorative seal that locks in all that delicious filling.
7. Egg Wash & Vent: Transfer the assembled hand pies to the prepared baking sheets. In a small bowl, whisk the egg with a tablespoon of water to create an egg wash. Brush the tops of each hand pie with the egg wash for a beautiful golden-brown finish. Using a sharp knife, cut 2-3 small slits on the top of each hand pie to allow steam to escape during baking.
8. Bake to Golden Perfection: Bake for 25-30 minutes, or until the pastry is puffed, golden brown, and cooked through.
9. Serve & Enjoy: Carefully transfer the baked hand pies to a wire rack to cool slightly before serving. They’re wonderful warm, but still delicious at room temperature!

Fun Twists & Serving Ideas

These Chicken Pot Pie Hand Pies are incredibly versatile! Here are a few ideas to make them even more “you”:

Cheesy Delight: Stir in 1/2 cup shredded cheddar or Gruyère cheese into the filling just before assembling for an extra layer of comfort.
Herbaceous Boost: Experiment with different herbs like rosemary or sage alongside the thyme for a unique flavor profile.
Spice It Up: Add a pinch of red pepper flakes to the filling for a little kick.
Veggie Swap: Feel free to swap out the peas and corn for other quick-cooking veggies like diced green beans, mushrooms, or even spinach (just make sure to squeeze out excess moisture).
Dipping Sauces: Serve alongside a dollop of cranberry sauce for a holiday twist, or a simple side of gravy for extra richness.
Perfect Pairings: These hand pies are hearty enough on their own but pair wonderfully with a fresh green salad with a light vinaigrette or a bowl of tomato soup for a complete meal.

Reader Reviews

“These Chicken Pot Pie Hand Pies are an absolute game-changer! So much easier than a traditional pot pie and perfect for a cozy night in. My family devoured them!” – Sarah M. ⭐️⭐️⭐️⭐️⭐️

“I made these for a potluck and they were the first things to disappear! The filling is incredibly flavorful, and the flaky pastry is just divine. A new staple in my kitchen!” – David L. ⭐️⭐️⭐️⭐️⭐️

“Being able to hold a comforting pot pie in my hand is genius! I used a store-bought pasty crust and they turned out beautifully. Definitely recommend cooling the filling completely.” – Emily R. ⭐️⭐️⭐️⭐️⭐️

FAQs About Chicken Pot Pie Hand Pies

Can I make the filling ahead of time?

Yes, absolutely! The filling can be prepared up to 2-3 days in advance and stored in an airtight container in the refrigerator. Ensure it’s completely cooled before assembling the hand pies to prevent soggy pastry.

What kind of chicken should I use for the filling?

Cooked chicken, shredded or diced, works best. Rotisserie chicken is a fantastic time-saver, but you can also use leftover roasted chicken, boiled chicken breasts, or even canned chicken (drained).

Can I freeze these hand pies?

Yes, you can! To freeze unbaked hand pies, assemble them, then place them on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag. When ready to bake, brush with egg wash and bake from frozen at 400°F (200°C) for 35-40 minutes, or until golden and heated through. You can also freeze baked hand pies and reheat them in the oven.

Can I use a different type of pastry?

While puff pastry offers that incredible flaky texture, you can certainly use a regular pie crust (store-bought or homemade) for these hand pies. Just be aware that the texture will be a bit denser, more like a traditional pie crust, rather than a light and airy puff.

Recipe Note:

Always allow your filling to cool completely before assembling your hand pies. This is the secret to a perfectly crisp, non-soggy crust! Enjoy the process and the delicious results!