Creamy Chicken Hand Pies

Creamy Chicken Hand Pies have a cream cheese based filling flavored with onion, carrots, and celery. Easy to make with refrigerated pie crusts.

Ingredients Needed For Creamy Chicken Hand Pies

• Butter– I use salted butter.
• Carrots, sweet onion, and celery– Mushrooms, peas, and finely chopped broccoli are also great filling additions.
• Garlic powder, paprika, and dried thyme– added for flavor. Rosemary may be substituted for thyme.
• Cooked Chicken– I use rotisserie chicken, but any leftover chicken can be used or even canned chicken. Turkey can also be used.
• Cream Cheese– Makes the filling creamy and holds the ingredients together.
• Refrigerated Pie Crusts– I use Pillsbury.
• Egg– an egg wash brushed on the crust helps it brown up.

Can Homemade Pie Crust Be Used?

Yes. A homemade crust can be used instead of refrigerated pie crust. I really like this Flaky Pie Crust Recipe.

How To Cut The Pie Dough Circles

You will need a bowl that has a 4 1/2 to 5-inch diameter across the top. Place it upside down on the pie dough and run a sharp knife around the edge. So easy!

Tip

The pie dough scraps can be sprinkled with cinnamon sugar and baked until golden brown for a sweet treat.

Storage and Freezing

Store in an airtight container in the refrigerator for 4 days and reheat in a toaster oven or air fryer. To freeze, assemble the hand pies and partially freeze on a baking sheet. Then transfer to a freezer bag. Can be kept frozen for 2 months. To bake, place the frozen hand pies on a baking sheet and bake in a 325 degree oven for 3o minutes or until heated through.

More Creamy Chicken Recipes

• Creamy Chicken and Rice
• Crock Pot Creamy Lemon Chicken
• Creamy Baked Swiss Chicken
• One Pot Creamy Chicken Enchilada Skillet

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Creamy Chicken Hand Pies

Creamy Chicken Hand Pies have a cream cheese based filling flavored with onion, carrots, and celery. Easy to make with refrigerated pie crusts.

Course Dinner, Main Dish

Cuisine Southern

Keyword rotisserie chicken

Prep Time 25 minutes

Cook Time 20 minutes

Servings 4

Calories 745kcal

Ingredients

• 2 tablespoons butter
• 1/3 cup finely diced carrots
• 1/3 cup finely diced sweet onion
• 1/4 cup finely diced celery
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon black pepper
• 1 1/4 cups finely chopped cooked chicken
• 4 ounces cream cheese, cubed
• 1 package refrigerated pie crusts
• 1 large egg

Instructions

• Melt butter over medium heat in a large nonstick skillet. Add carrots, onion, and celery. Cook for 3 minutes to soften.
• Add garlic powder, paprika, thyme, pepper, chicken, and cream cheese. Stir until cream cheese is melted. Remove from heat.
• Unroll pie crusts on a lightly floured surface or piece of parchment paper. Use a rolling pin to roll each one out slighty.

  Use a 4 1/2 to 5-inch cookie cutter or a bowl with a 4 1/2 to 5-inch diameter to cut 4 circles from each piece of dough.
• Divide the chicken filling evenly between the 8 dough circles. Fold dough over the filling, forming a half-moon shape. Crimp edges together with a fork.
• Place on a parchment paper-lined baking sheet and place in freezer for 10 minutes to chill. (This will help them keep their shape and hold together.)
• Preheat oven to 400 degrees.
• Beat the egg in a small bowl with a couple teaspoons of water. Brush the top of each hand pie with egg mixture and use a sharp kinfe to make a few small slits in the top of each hand pie.
• Bake for 20 to 22 minutes or until golden brown.

Nutrition

Calories: 745kcal

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