CHICKEN (POT) HANDPIES
Provided by Debbie Koenig
Categories Chicken Poultry Bake Sauté Kid-Friendly Dinner Chill Advance Prep Required Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 8, and doubles well
Number Of Ingredients 12
Steps:
- 1. Simmer the potato in a small pot of salted water until just tender, 8 to 10 minutes, then drain and set aside.
- 2. Heat the oil in a large skillet over medium heat. When it shimmers, add the onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the carrot, celery, and raw chicken, season with salt and pepper to taste, and raise the heat to medium-high. Cook until the vegetables are softened and the chicken is just about cooked, 3 to 5 minutes.
- 3. Sprinkle the flour over everything, stir, and cook for 1 minute. Add the broth, thyme, and reserved potatoes, and simmer for 2 minutes more. Transfer the mixture to a bowl and refrigerate until cool, 15 to 30 minutes. Remove the pie crusts from the refrigerator so they can soften slightly.
- 4. When the filling is cool, preheat oven to 425°F and set the racks in the upper and lower thirds of oven. Grease or line two baking sheets.
- 5. On a lightly floured work surface, roll out 1 pie crust into a rough rectangle (don't roll it too thin or the handpies will fall apart). Use a sharp knife or pizza cutter to square off the rounded edges, then cut the dough into 4 equal pieces.
- 6. Place about 1/4 cup of filling slightly off-center on 1 piece of dough, then fold the dough over to form a rectangle. Crimp the edges together with a fork, and prick the top a few times for steam to escape. Carefully transfer pie to the prepared baking sheets. Repeat with remaining pie crust and filling.
- 7. Brush each pie lightly with the egg wash, then bake until golden brown, 20 to 25 minutes.
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
EASY HAND-HELD CHICKEN POT PIES
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
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
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