Chicken Pot Hand Pies are puff pastry pockets filled with rotisserie chicken, mixed vegetables, and a creamy filling wrapped in a flaky crust. They're perfect for on-the-go families or easy dinners at home.
Why You'll Love This Recipe
If you're looking for a new and exciting way to make chicken pot pies, this is it! Rich, creamy filling is wrapped inside a buttery puff pastry for an easy meal that you hold in your hand! What could be better than that?
These Chicken Pot Hand Pies are perfect for packing a picnic lunch, and travel beautifully so you can just bake and take! They're also great handheld pastries that are freezer friendly so you can pop them into an oven whenever you need lunch or dinner in a jiffy.
Winner-winner chicken dinner!
The ingredient list for this individual size pot pie is so easy! See recipe card for quantities.
- puff pastry sheet
- rotisserie chicken
- sour cream
- cream of chicken soup
- frozen mixed vegetables
- sweet onion
- dried Italian herbs
- garlic powder
- black pepper
- egg wash
I recommend you purchase puff pastry in a single roll. Make sure you use actual puff pastry and not crescent rolls or filo dough. I use Wewalka brand and it turns out perfectly every time.
Yes! This recipe is perfect for freezing after baking and thawing out later. Wrap well and store in an airtight container. To thaw, leave in the refrigerator overnight, or take out of the freezer and bake while frozen. Bake at 350 degrees until warmed throughout.
1 - There's nothing difficult about making these hand held pastries, but there are a few steps to take. Start off by rolling out a puff pastry sheet and cutting it into 8 rectangles with a pizza cutter.
2 - Now you're ready to make the filling...which is an easy blend of sour cream, chicken soup and veggies. Add a few seasonings, and you're ready to fill the pastries.
3 - Spoon a generous amount of filling on four of the rectangles, then close with the other rectangles. Seal with a fork, and prick the top of the pastries with the tines of a fork to allow for venting.
4 - Brush with an egg wash, then pop these handheld pies into a 425 degree oven. In 20 minutes, watch them transform into the most beautiful pastries you've ever seen...or tasted!
The Story Behind This Recipe
I'm a chicken pot pie kinda girl. And my hubby loves them even more than I do. Whenever I venture out on a girl's night, he has been known to go by the grocery store and purchase a whole case of frozen pot pies.
I came up with this pocket version to eliminate his compulsive behavior. haha!
One time when I was away, my hubby took a picture of his chicken pot pie with a flower in front of it and pretended he had his own food blog. When I got that text, I laughed for days!
More Chicken Recipes
If you love chicken pot pie, give my other chicken recipes a whirl...
- Crunchy Parmesan Chicken
- Sheet Pan Chicken
- Lemon Butter Chicken
- Poppy Seed Chicken Casserole
- Mango Chicken Pasta
- Honey Butter Chicken Biscuits
Try Skillet Chicken Pot Pie
If you want even more chicken pot pie for your family, try my Skillet Chicken Pot Pie made and baked in its own cast iron skillet. It's a new spin on a traditional pot pie recipe which bakes in only 30 minutes!
Chicken Pot Hand Pies
*See notes in blog post for detailed tips, photos and instructions.
- 1 puff pastry sheet thawed
- 1 cup rotisserie chicken cubed
- 4 oz. sour cream
- ½ can 10 oz cream of chicken soup
- 1 cup frozen mixed vegetables steamed 5 minutes
- ½ small sweet onion diced
- ¼ tsp. dried Italian herbs
- dash of garlic powder
- dash of black pepper
- salt to taste
- egg wash one beaten egg + a little milk
- Preheat oven to 425 degrees.
- Roll out puff pastry sheet and cut into 8 rectangles with a pizza cutter.
- Cube chicken and place in a large bowl.
- Add sour cream, chicken soup, steamed vegetables, onion and seasonings. Mix well.
- Spoon a generous amount of filling onto the middle of half of the puff pastry rectangles.
- Stretch the other rectangles to fit over the ones with filling. Press around edges to seal.
- Press the tines of a fork around each pastry to close together.
- Prick top of each pastry with a fork or knife to create a vent for steam.
- Brush pastries with egg wash.
- Bake at 425 degrees for 20 minutes until crispy and golden brown.
- You can freeze these pastries after cooking and enjoy later. To reheat, allow to thaw in the refrigerator overnight, then bake at 350 degrees for 10 to 15 minutes until heated throughout. Cover lightly with aluminum foil to keep pastry from over cooking.
- I recommend you purchase puff pastry in a single roll. Make sure you use actual puff pastry and not crescent rolls or phyllo dough. I use Wewalka brand and it turns out perfectly every time.
- View this story about Chicken Pot Hand Pies!
- Chicken Pot Hand Pies were featured in the News!
Nutrition info is an auto generated estimate.
Wow! Chicken Pot Hand Pies were featured on Meal Plan Monday!