Email to Cat      

Creamy Chicken Hand Pies

Source of Recipe


Taste of the South



List of Ingredients



• 4 ounces cream cheese, softened
  
• ¼ teaspoon chicken bouillon paste
  
• ¼ teaspoon ground black pepper, plus more for sprinkling
  
• 1 clove garlic, grated
  
• 1 teaspoon fresh thyme
  
• 1 teaspoon chopped fresh oregano
  
• ¼ cup finely chopped carrot
  
• ¼ cup finely chopped celery
  
• ¼ cup thinly sliced green onion
  
• 4 ounces cooked chicken, shredded and chopped
  
• 1 (14.1-ounce) package refrigerated piecrusts
  
• 1 egg, lightly beaten
  






Instructions



1. Preheat oven to 400° F. Line a baking sheet with parchment paper.
   
   
2. In a medium bowl, beat cream cheese, bouillon paste, pepper, garlic, thyme, and oregano with a mixer at medium speed until smooth. Add carrot, celery, green onion; beat until combined. Fold in chicken.
   
   
3. Unroll pie crusts. Using a 4½-inch round cutter, cut eight circles. Brush borders of each pastry circle with egg. Spoon 1½ tablespoons chicken mixture onto center of each circle. Fold dough over filling, crimping edges with a fork dipped in flour to seal. Place hand pies on prepared pan. Refrigerate for 15 minutes.
   
   
4. Brush with remaining egg; lightly sprinkle with pepper. Using a sharp knife, cut three small slits in center of each hand pie.
   
   
5. Bake until golden brown, 20 to 25 minutes. Serve warm.
   
   Makes 8