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Creamy Chicken Hand Pies

Golden, flaky puff pastry turnovers filled with tender chicken in a rich, velvety cream sauce. The perfect portable comfort food.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 pies
Course: Appetizer, Dinner, Lunch
Cuisine: American, French Inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 cup chicken broth sodium-reduced preferred
  • 0.5 cup heavy cream
  • 2 cups cooked chicken shredded (rotisserie works best)
  • 2 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp onion powder
  • 1 tsp Dijon mustard optional
Pastry & Assembly
  • 2 sheets puff pastry thawed but cold
  • 1 large egg beaten with 1 tbsp water
  • 1 tsp dried parsley for garnish
  • 1 pinch sea salt for topping

Equipment

  • Baking sheet
  • Saucepan
  • Whisk
  • Pastry brush

Method
 

  1. Melt butter in a saucepan over medium heat. Add garlic and cook for 30 seconds.
  2. Whisk in flour and cook for 1-2 minutes until golden/bubbly.
  3. Gradually whisk in chicken broth until smooth, then stir in heavy cream, herbs, and seasonings. Simmer until thickened.
  4. Fold in shredded chicken. Remove from heat and chill mixture completely (essential step).
  5. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  6. Cut puff pastry sheets into 4 squares each. Place chilled filling in the center of each.
  7. Fold dough over filling to form triangles. Crimp edges with a fork to seal.
  8. Cut small slits in top for ventilation. Brush with egg wash and sprinkle with parsley and salt.
  9. Bake for 20-25 minutes until puffed and deep golden brown.

Notes

Ensure the filling is cold before assembling to prevent the puff pastry butter from melting too early.