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Chicken Pot Pie Hand Pies

Source of Recipe


Southern Living



List of Ingredients



• Filling:
  
• 2 Tbsp salted butter
  
• 1 cup chopped yellow onion (from 1 large onion)
  
• ½ cup chopped carrots (from 2 medium carrots)
  
• ½ cup chopped celery (from 1 large celery stalk)
  
• 2 tsp minced fresh garlic
  
• 2 tsp chopped fresh sage
  
• 2 tsp chopped fresh rosemary
  
• ½ tsp kosher salt
  
• ¼ tsp black pepper
  
• 2 Tbsp all-purpose flour
  
• 1½ cups chicken broth
  
• 1½ cups chopped skinless, boneless rotisserie chicken
  
• 1 Tbsp heavy cream
  
• .
  
• Thyme-Cream Cheese Pastry:
  
• 1 (8-ounce) package cream cheese
  
• ½ cup (4 ounces) salted butter, at room temperature
  
• ¼ cup heavy cream
  
• 1½ cups (about 6-3/8 ounces) all-purpose flour, plus more for work surface
  
• 2 tsp chopped fresh thyme
  
• 1 large egg, lightly beaten
  
• 1 Tbsp water
  






Instructions



1. 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.
   
   
2. 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 8 portions. Flatten each portion into a disk, and wrap each disk in plastic wrap; chill until cold, about 30 minutes.
   
   
3. 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 1/4 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.
   
   
4. 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.
   
   
5. 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
   (serving size: 1 hand pie)