Email to Cat      

Chicken Pot Pie Hand Pies

Source of Recipe

Southern Living


Recipe Introduction

"A classic comfort food gets a handheld makeover."

Recipe Link: https://tinyurl.com/eaj8mzu2

List of Ingredients

Filling:
â—¦ 2 tablespoons salted butter
â—¦ 1 cup chopped yellow onion (from 1 large onion)
â—¦ ½ cup chopped carrots (from 2 medium carrots)
â—¦ ½ cup chopped celery (from 1 large celery stalk)
â—¦ 2 teaspoons minced fresh garlic
â—¦ 2 teaspoons chopped fresh sage
â—¦ 2 teaspoons chopped fresh rosemary
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon black pepper
â—¦ 2 tablespoons all-purpose flour
â—¦ 1 ½ cups chicken broth
â—¦ 1 ½ cups chopped skinless, boneless rotisserie chicken
â—¦ 1 tablespoon heavy cream

Thyme-Cream Cheese Pastry:
â—¦ 1 (8-ounce) package cream cheese
â—¦ ½ cup (4 ounces) salted butter, at room temperature
â—¦ ¼ cup heavy cream
â—¦ 1 ½ cups (about 6 â…œ ounces) all-purpose flour, plus more for work surface
â—¦ 2 teaspoons chopped fresh thyme
â—¦ 1 large egg, lightly beaten
â—¦ 1 tablespoon water



Recipe

Prepare the Filling:
Melt butter in a large skillet over medium. Add onion, carrots, and celery to skillet; cook, stirring occasionally, until tender, about 7 minutes. Add garlic, sage, rosemary, salt, and pepper; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in flour; cook, stirring constantly, until vegetables are coated, about 1 minute. Add chicken broth; cook, stirring occasionally, until thickened, about 2 minutes. Stir in chicken and cream; remove from heat. Cool until ready to use.

Prepare the Thyme-Cream Cheese Pastry:
Process cream cheese, butter, and cream in a food processor until thoroughly combined, about 10 seconds. Add flour and thyme; pulse until dough forms a ball, about 7 times. Turn dough out onto a lightly floured surface, and divide into eight portions. Flatten each portion into a disk, and wrap each disk in plastic wrap; chill until cold, about 30 minutes.

Preheat oven to 375° F.

Using a floured rolling pin, roll each dough disk to a 5-inch circle on a lightly floured surface. Spoon ¼ cup filling on half of each dough circle. Moisten edges of dough with water, and fold dough in half over filling. Pinch edges of dough together, and crimp with a fork.

Place hand pies on a rimmed baking sheet lined with parchment paper. Combine egg and 1 tablespoon water; brush over dough, and prick hand pies with a fork. Bake in preheated oven until thoroughly heated and pastry is golden brown, about 25 minutes. Let cool at least five minutes before serving.

Serves 8



• To Freeze:
Freeze after brushing with egg wash. Once frozen, transfer to an airtight container, and freeze for up to six months.
To Bake: Preheat oven to 375° F. Bake frozen hand pies until golden brown and cooked through, about 30 minutes.