15 INGREDIENTS • 14 STEPS • 40MINS

Creamy Chicken Hand Pies

Name: Creamy Chicken Hand Pies
Total time: PT2400.0S
Yield: 8
Ingredients: 2 tablespoon Olive Oil; 1 pound Boneless, Skinless Chicken Thigh; 2 tablespoon Butter; 1/2 Onion; 1 stalk Celery; 1 Carrot; 2 clove Garlic; 2 tablespoon All-Purpose Flour; 1 cup Chicken Stock; 1/2 cup Heavy Cream; 8 ounce Gruyère Cheese; to taste Salt; to taste Ground Black Pepper; 1 box Puff Pastry; 1 Egg

Savor Creamy Chicken Hand Pies, featuring tender chicken and vegetables encased in flaky puff pastry, with a rich gruyere cheese filling. These golden, buttery hand pies offer a comforting, flavorful bite that's perfect for any meal or snack.

Love This Recipe?

Bite

Check out the tastiest recipes on the internet, handpicked by the Bite team.

40MINS

Total Time

Ingredients

Servings

us / metric

2 Tbsp

Olive Oil

1 lb

Boneless, Skinless Chicken Thigh

2 Tbsp

Butter

1/2

Onion, chopped

1 stalk

Celery, diced

Carrot, diced

2 cloves

Garlic, minced

2 Tbsp

All-Purpose Flour

1 cup

Warm Chicken Stock

1/2 cup

Heavy Cream

2 cups

Gruyère Cheese, shredded

to taste

Salt

to taste

Ground Black Pepper

1 box

Puff Pastry

2 17.03 oz ready to bake puff pastry

Small Egg, beaten

Beaten with 1 tbsp water

Love This Recipe?

Bite

Check out the tastiest recipes on the internet, handpicked by the Bite team.

Cooking InstructionsHide images

step 1

In a small pan over medium-high heat, add Olive Oil (2 Tbsp) and sear the Boneless, Skinless Chicken Thigh (1 lb) on all sides until browned. Season with Salt (to taste) and Ground Black Pepper (to taste)

step 2

Remove the chicken and chop it into bite-sized pieces. The chicken should not be fully cooked at this stage.

step 3

In the same pan, add Butter (2 Tbsp), Onion (1/2), Garlic (2 cloves), Carrot (1), Celery (1 stalk). Sauté for 3-5 minutes or until the vegetables are softened and fragrant.

step 4

Stir in the All-Purpose Flour (2 Tbsp) and cook for about 2 minutes, allowing it to absorb the fat.

step 5

Deglaze the pot with Chicken Stock (1 cup) stirring to form a thick paste. Add chicken back and continue cooking till chicken is cooked through. Then, gradually stir in the Heavy Cream (1/2 cup)

step 6

The filling should be very thick but not dry. If needed, add more broth, ¼ cup at a time, until you reach the desired consistency. Adjust seasoning as needed.

step 7

Remove the filling from the heat and set it aside to cool.

step 8

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.

step 9

In a small bowl, whisk the Egg (1) to use for an egg wash.

step 10

Remove the thawed Puff Pastry (1 box) sheets from the fridge. Gently roll out the sheets into larger rectangles. Cut into 6 equal pieces.

step 11

Spoon about 2 tablespoons of the cooled chicken filling into the center of each circle top with Gruyère Cheese (2 cups)

step 12

Brush the edges of the puff pastry with egg wash, then top with another puff pastry. Use a fork to gently crimp the edges, sealing the tarts.

step 13

Brush the tops of the tarts with egg wash. Repeat with the remaining puff pastry and filling.

step 14

Bake the tarts for 18-22 minutes, or until golden brown. Remove from the oven and let cool slightly then enjoy!

RECIPES TAG

top