Best 2 Easy Hand Held Chicken Pot Pies Recipes

Indulge in the comforting goodness of homemade chicken pot pies, made easy and handheld for a delightful on-the-go meal. These individual-sized pot pies feature a flaky, golden crust encasing a savory filling of tender chicken, crisp vegetables, and a creamy sauce that warms the soul. With three variations to choose from – classic, spinach and artichoke, and southwestern – there's a flavor combination to suit every palate. Get ready to embark on a culinary journey that brings the classic comfort food to life in a convenient, hand-held form.

Let's cook with our recipes!

TASTY HAND-HELD CHICKEN POT PIE POCKETS

Tasty Hand-Held Chicken Pot Pie Pockets image

Easy to make and eat, mini chicken hand pies are pockets made of refrigerated biscuit dough filled with boneless breast chunks, frozen veggies, gravy, and instant potatoes.

Provided by Roxbury-Brower

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 3h10m

Yield 16

Number Of Ingredients 12

Ingredients

2 skinless, boneless chicken breasts, cut into 1/2-inch cubes
1 (14.5 ounce) can fat-free chicken broth, divided
½ (16 ounce) package frozen mixed vegetables
1 cup dehydrated onion flakes
⅓ cup granulated garlic
4 cloves garlic, minced
1 packet dry chicken gravy mix
½ teaspoon salt
1 cup instant potato flakes
cooking spray
2 (7.5 ounce) cans reduced-fat refrigerated biscuit dough (such as Pillsbury® Reduced Fat Crescents)
1 small egg, beaten

Steps:

Place chicken in a large skillet over medium-high heat. Cover and cook, stirring halfway, until no longer pink in the center, 6 to 12 minutes.
Pour half the chicken broth into the skillet with the chicken. Add frozen vegetables, dehydrated onion, granulated garlic, minced garlic, gravy mix, and salt. Stir and cover; reduce heat to medium and cook until flavors meld, about 8 minutes. Add instant potatoes and stir until incorporated. Add remaining chicken broth and stir. Cover and reduce heat to low; cook until thickened to your liking, about 8 minutes more.
Remove skillet from heat and allow to cool, about 30 minutes. Pour into a container, cover, and refrigerate filling, 2 hours to overnight.
Preheat the oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
Open and unroll dough into one continuous sheet. Place on a prepared baking sheet. Pinch all seams together, sealing them. Stretch the dough to twice its size using a small rolling pin. Score the sheet into 8 squares using a knife. Repeat with the remaining dough on the other baking sheet.
Place 1 heaping tablespoon of filling into the center of a dough square. Pull the side up and over the mixture. Seal the edge carefully with your fingers and then using a fork. Repeat with remaining dough and filling.
Bake in the preheated oven, watching carefully until just starting to brown, about 13 minutes. Brush pies with beaten egg and cook until dried, about 2 minutes more. Allow to cool for a few minutes before eating.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 22.4 g, Cholesterol 17 mg, Fat 1.9 g, Fiber 2 g, Protein 7.3 g, SaturatedFat 0.5 g, Sodium 477.2 mg, Sugar 1.5 g

EASY HAND-HELD CHICKEN POT PIES

Easy Hand-Held Chicken Pot Pies image

Easy mini hand pies are made of biscuit dough, canned chicken, and frozen vegetables for a simple and savory hand-held snack or appetizer.

Provided by Christina Salinas

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 1h10m

Yield 16

Number Of Ingredients 8

Ingredients

cooking spray
1 (10 ounce) package frozen mixed vegetables
2 tablespoons water
1 onion, diced
2 (12.5 fl oz) cans diced chicken, drained
1 (10.75 ounce) can condensed cream of chicken soup
salt and ground black pepper to taste
2 (16 ounce) cans refrigerated biscuit dough (such as Pillsbury Grands!®)

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

Nutrition Facts : Calories 286.8 calories, Carbohydrate 29.3 g, Cholesterol 29.2 mg, Fat 12.3 g, Fiber 1.3 g, Protein 14.5 g, SaturatedFat 3.3 g, Sodium 923 mg, Sugar 4.8 g

Tips:

For a crispier crust, brush the tops of the pot pies with melted butter before baking.
To make the filling ahead of time, cook the chicken and vegetables according to the recipe and let cool completely. Store the filling in an airtight container in the refrigerator for up to 3 days.
To freeze the pot pies, assemble them according to the recipe and place them on a baking sheet. Freeze for at least 2 hours, or overnight. Wrap the pot pies individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.

Conclusion:

These easy hand-held chicken pot pies are a delicious and satisfying meal that can be enjoyed by people of all ages. They are perfect for a quick and easy weeknight dinner or a fun and festive party appetizer. With their flaky crust, creamy filling, and tender chicken, these pot pies are sure to be a hit with everyone who tries them. So next time you are looking for a delicious and easy-to-make meal, give these hand-held chicken pot pies a try.