Easy Hand-Held Chicken Pot Pies

A lot more mess then I expected. Mainly when putting chicken mix into each biscuit and sealing them. I also found it was so much easier when I rolled each biscuit with a little flour and rolling pen. I had two different biscuit flavors. One was buttermilk and the other butter flavor. For some reason it was easier rolling & sealing the butter flavor. It held up easier. I’ve only tried the buttermilk so far. Not a “wow” but it was okay. I think if I had taken the time and used chicken I could’ve cooked rather then canned, and added a little more salt & pepper, it would’ve helped. I didn’t add salt because I was afraid the canned chicken would’ve been too salty. Thank you for sharing.

Done correct there great. 1st. Roll out dough to about the size of a dinner plate. 2nd. Brush 1/2 the inside with garlic butter but not on the edges. 3rd.use what ever filling you desire.note; use butter sugarand cinnamon and fill with diced par.cooked apples or cherries. 4th.after filled and half rolled up brush edges with water and use toothpick to punch some holes to vent. I make these for breakfast,lunch an dinner.just use your imagination and watch the cook times they’ll differ.enjoy my friends.

Good, used leftover turkey instead of chicken.

I added sour cream instead of cream of chicken soup, then put in long grain & wild rice with it. The taste made up for the fact that I couldn’t get the dough to work for me…….

It was very tasty my sister loved it

These are great but just make sure to really stretch out the biscuit dough, or whatever you are using to put the filling in, so you are getting enough filling in.

Great make ahead tasty treat to keep frozen until needed.

I liked this recipe. I made half the recipe and ended up with technically 18 hand pies. It was a mistake of mine as I let the biscuit dough out of the fridge for too long. However, as I made the hand pies I figured out the issue many people complain about: putting in the proper amount of filling. My advise is simple: Use about a teaspoon per biscuit. You will be able to close each pie without trouble. Also, sprinkle some flour to a rolling pin and the surface where you will roll the biscuits. This will also help you to figure out how big of a circle you will have to roll the biscuit to have no issues at the time of sealing the hand pie. My only problem was with the baking time. Next time I will just bake them for about 20 minutes or as soon as I see them getting golden I might just leave them 5 more minutes and will take them out of the oven. Mine came out too browned using the lower baking time and a light colored baking sheet. For some reason my oven burned the pies a bit despite the thermometer reading of 350F.

Great recipe to do with the young chefs in your family. Not only was it fun, it was delicious. Easy to assembly and everybody loved them. We will most certainly have these again. I sprinkled a small amt. of everything bagel spice on the crust. Feel free to try your favorite spices.

I did however tweak this recipe!! I used freshly sauted chicken breasts that were then shredded. I cooked them in butter, garlic powder and salt and pepper. I also added about 1 tablespoon garlic powder to the filling; and I used fresh, finely diced carrots, celery and potatoes. I also did not use Grands or anyone else’s biscuits. I made a quick pie dough and using 2″ circles, filled them with about 2 -3 Tablespoons of the filling and then folded in half like you would do for a real empanada. They came out really great. Two of them were a meal.

made it with grands. very hard to pat down. held very little filling. my husband did not like them. there was too much bread. will not make again.

Tasty, but not good for leftovers unless you re-heat in the oven; trust me, do NOT microwave! 🙂

This is such a cool idea but they were a let down. 30 minutes was waaaaaaaay too long to bake and they were too brown, and also bland. As written (with chef’s approved change of using fresh chicken) they were inedible. I made the second batch with a butter/egg/garlic wash on the outside prior to baking for 15-20 minutes and that helped a little. Also helpful is having the filling chilled when assembling. Helped them look neater and hold more filling. They were still bland, but they were at least edible and appeared more appetizing this way.

I used crescent rolls instead of Grands because they were already flattened out. The biscuit flavor ruined it for me. I’m used to pot pies having a different flavor. Won’t be making these again.

The filling was ok but I wont be making this again simply because it was more time consuming than just making the real deal. I only mage it because I liked the idea but with no children in my home it isnt a recipe I will do just for the fun.

I gave the recipe four stars only because of the technique used and recommended for the canned bisquits. They were alot of work to get thin and large enough to handle a reasonable amount of filling. On a second attempt, I used a glass as a rolling pin, with a floured surface to work on. This was much better. However, I believe I might go with refrigerated dough the next time to make the pockets larger which will hold more filling. Fewer but larger pockets. Or, maybe use two bisquits rolled thin per pocket. The filling was absolutely delicious as is. I did use premium, canned pulled chicken which happened to be on sale.

Very good…used Rotisserie chicken and rolling pin to roll out the biscuits. My boys loved them and want one in their lunch instead of a sandwich! Great recipe

Excellent recipe to make with the kids. Used chicken thighs and added some finely minced garlic. The family loved it and the kids requested it be added to our regular weeknight meal menus.

So easy and quick. My family loved it. I will be making it again.

I.m proud and it.s delicious.

Family loved it. Three out of five family members gave it a solid five stars. My picky daughters gave it four stars. Which is a good rating for them! I will definitely make again. One suggestion, don’t use store brand biscuits.