Mini pot pies to serve up at your next get-together.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | 12 hand pies |
Ingredients
- 4 cups (1 liter) low-sodium chicken broth
- One 8-ounce chicken breast
- 2 tablespoons unsalted butter
- 1 leek or yellow onion, diced
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- Kosher salt and freshly ground black pepper
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 1/2 cup (125 milliliters) frozen peas
- 2 tablespoons finely chopped parsley
- 1/4 cup (20 grams) grated Parmigiano-Reggiano
- 2 tablespoons sour cream
- One 14- to 16-ounce (400- to 450-gram) package frozen puff pastry, thawed according to package directions
- 1 large egg
- 1 tablespoon milk or water
Instructions
- Pour the chicken broth into a medium saucepan and add in the chicken breast. Place over medium-high heat and bring to a boil. Reduce to a simmer and cook for 5 minutes. Remove the pot from the heat, cover with a lid, and let it sit for 15 minutes or until the chicken is cooked through. Remove the chicken from the broth and set aside to rest. Reserve 1 1/2 cups of the broth for later and transfer the rest to a container to cool to room temperature before covering and storing in the fridge to use in another recipe.
- Place a large skillet over medium heat. Add the butter to melt, then add the leek or onion, celery and carrot. Season with salt and pepper and cook until softened and lightly golden, 5 to 6 minutes. Stir in the garlic and cook for another minute.
- Stir in the flour and toast for 1 minute. Switch to a whisk and slowly add in 1 cup of the reserved chicken broth. Using two forks, shred the chicken and add to the pan along with the peas, parsley, Parmigiano-Reggiano and sour cream. Season with salt and pepper, bring to a simmer and cook until thickened. You want the stew to be quite thick but, if it seems a bit dry, add more of the reserved broth. Set aside to cool completely. If desired, you can make the stew 2 days in advance and store in the fridge.
- Arrange your oven rack to the lowest position and heat the oven to 425 degrees F. Line a sheet pan with parchment paper and set aside.
- If your puff pastry comes in 2 sheets or blocks, roll each out into a 9-by-14-inch rectangle and cut each into six roughly 4 1/2-inch squares. If your pastry comes as 1 large sheet, simply roll into a 14-by-18-inch rectangle and cut into 12. Divide the chicken stew evenly into the center of each square and fold over into a triangle, pressing the edges with a fork to seal. Transfer to the prepared sheet pan.
- Beat the egg with the milk or water and brush the tops of each hand pie with a thin layer of egg wash. Cut a small slit in the top of each to allow steam to escape and bake the hand pies until golden and crisp, 20 minutes.
- Allow to cool slightly or all the way to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 284 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 10 g |
| Cholesterol | 37 mg |
| Sodium | 413 mg |
Reviews
Made this exactly as written and it was absolutely delicious! Today I’m making it again but using leftover turkey! Great recipe!
These were amazing! My husband and I loved them. I’m thinking of variations for next time. I’m going to sauté some sliced fennel in it when I make it again.
These were awesome and the picky kid even loved it and ate an entire one!!!! Hand pies for the win!!
These look delicious! Has anyone tried to cook then freeze? Or should they be assembled then frozen uncooked? I’m looking for freezer recipes for two moms that need stuff on hand!
The grandkids loved this little chicken pie. Great for after school.