Ingredients
Filling
- 1 Tablespoon Butter
- ½ Yellow Onion, Small Diced
- 1 Clove Garlic, Minced
- ⅓ Cup Carrots, Small Diced
- ⅓ Cup Frozen Corn
- 1 Teaspoon Fresh Thyme, Minced
- 1 Teaspoon Fresh Rosemary, Minced
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Cayenne Pepper
- ¼ Cup All Purpose Flour
- ½ Cup Chicken Stock
- 1 Cup Heavy Cream
- ⅔ Cup Yellow or White Potatoes, Small Diced
- 2 Cups Diced Chicken
Pastry and Finishing
- 4 Sheets Frozen Puff Pastry, thawed (2 boxes)
- 1 Large Egg, beaten for egg wash
- Flaky Sea Salt (optional, for sprinkling)
- Fresh Parsley (optional, for garnish)
Instructions
- Sauté Vegetables: In a large skillet over medium-high heat, melt the butter and add the diced onions and carrots. Sauté for 3-5 minutes until softened and aromatic. Then add the minced garlic, frozen corn, fresh thyme, fresh rosemary, salt, black pepper, and cayenne pepper. Cook for an additional 2-3 minutes, stirring to combine.
- Add Flour: Stir in the all-purpose flour to the vegetable mixture and cook for about 2 minutes to form a roux, which will help thicken the filling.
- Deglaze and Simmer: Pour in the chicken stock while stirring to deglaze the pan and create a thick paste with the flour. Add the diced potatoes and chicken, then pour in the heavy cream. Reduce the heat to a simmer and cook for about 15 minutes until the potatoes are tender and the filling thickens.
- Adjust Filling Consistency: The filling should be thick but moist. If it’s too thick, add more chicken stock or cream ¼ cup at a time. Season to taste with additional salt and pepper if needed.
- Cool Filling: Remove the skillet from heat and set the filling aside to cool slightly so it will be easier to handle when assembling the pies.
- Prepare Oven and Egg Wash: Preheat the oven to 400°F. Line a baking sheet with foil and lightly spray it. In a small bowl, whisk the egg to use as an egg wash for sealing and glazing the pastries.
- Roll Puff Pastry: Gently roll out each puff pastry sheet into a 16-inch by 9-inch rectangle. Cut each sheet into 8 equal squares measuring approximately 4 inches wide by 4.5 inches tall.
- Fill Pastry Squares: Place about 2 tablespoons of the cooled chicken pot pie filling into the center of each square, spreading it out to about ¼ inch from the edges.
- Seal Pies: Brush the edges of the squares with egg wash, then cover each with another puff pastry square. Press edges together and crimp with a fork to seal. Trim edges as needed to make the pies neat.
- Vent and Glaze: Cut 3 small slits on top of each hand pie to vent steam during baking. Brush the tops with egg wash and sprinkle lightly with flaky sea salt if desired. Repeat until all pies are assembled.
- Bake: Place the hand pies on the prepared baking sheet and bake at 400°F for 25-30 minutes, or until puffed and golden brown.
- Cool and Serve: Remove from oven and let the pies cool slightly before serving. Garnish with fresh parsley if desired and serve warm.
Notes
- Ensure the filling is cooled before assembling to prevent the puff pastry from becoming soggy.
- You can prepare the filling a day ahead and store it in the refrigerator for convenience.
- For a spicier kick, increase the cayenne pepper slightly.
- Use cooked leftover chicken or rotisserie chicken for quick preparation.
- These hand pies can be frozen before baking; bake directly from frozen adding a few extra minutes to the baking time.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
