FLAKY CHICKEN HAND PIES
Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.
Provided by David Tanis
Categories brunch, dinner, lunch, snack, pies and tarts, appetizer, main course
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
- Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
- Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
- Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
- Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
- Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
- Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 592 milligrams, Sugar 3 grams, TransFat 0 grams
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jshaun autery
[email protected]I would not make this recipe again.
Abubakari Mahama
[email protected]This recipe was a disaster! The dough was too sticky to work with and the filling was runny.
Official Ranty
[email protected]I would not recommend this recipe. The hand pies were dry and the filling was flavorless.
rl.spectrxl
[email protected]These hand pies were good, but not great. The filling was a bit bland.
Amy Brendel
[email protected]The crust was a bit too thick for my taste. I would roll it out thinner next time.
N.B. Nishanto
[email protected]These hand pies were a bit dry. I think I would add more liquid to the filling next time.
Rasel Sagor
[email protected]I'm not a big fan of chicken pot pie, but I thought I'd give these hand pies a try. I'm glad I did! They were delicious. The filling was creamy and flavorful, and the crust was flaky and buttery.
Md Nazmul Hasan Nirob
[email protected]These hand pies were a bit time-consuming to make, but they were definitely worth it. They were so delicious!
Patricia Paige Cook
[email protected]I made these hand pies for my husband's lunch and he loved them! He said they were the best hand pies he's ever had.
francis Ifechukwu
[email protected]These hand pies were easy to make and turned out great! The filling was flavorful and the crust was flaky. I would definitely make these again.
Iwan Alli
[email protected]I followed the recipe exactly and the hand pies turned out perfectly. They were flaky and golden brown, and the filling was savory and delicious.
Caleb Wizdomboy
[email protected]These hand pies were delicious! I used a rotisserie chicken to make the filling and it turned out great. The crust was also very flaky and easy to work with.
Harleigh Skelton
[email protected]I made these hand pies for a party and they were a huge success! Everyone loved them. The crust was especially praised.
Yaa Bosomtwi
[email protected]These chicken hand pies were a hit with my family! The filling was flavorful and the crust was flaky and golden brown. I will definitely be making these again.