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Chicken and Spring Vegetable Hand Pies

Chicken and Spring Vegetable Hand Pies are filled with chicken, asparagus, peas, onions, carrots, and a creamy herb-seasoned gravy that’s easy to make in just one skillet.
Course Main Course
Keyword chicken, pastry, pie
Prep Time 45 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 5 minutes
Servings 18 pies
Calories 328
Author Rachel - Birdseed Kitchen

Ingredients

  • 1 tbsp canola oil
  • 3 chicken breasts
  • Kosher salt
  • Freshly-ground black pepper
  • 5 tbsp unsalted butter divided
  • 2 medium carrots chopped
  • 1 medium onion diced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 2 tsp fresh thyme chopped
  • 1 tsp fresh rosemary chopped
  • 1/4 tsp ground marjoram
  • 4 tbsp flour
  • 2 cups low-sodium chicken stock
  • 1/4 cup fat free half and half
  • 3 oz fresh asparagus spears chopped (thinner stalks are better)
  • 1/2 cup green peas
  • 1 large egg beaten
  • 1 tbsp fat free half and half
  • 2 packages Pillsbury Refrigerated Pie Crust

Instructions

Prepare and Chill the Filling

  • Heat a sauté pan over medium heat. Season chicken breasts lightly with salt and fresh pepper. When pan is heated, add canola oil. Add chicken breasts.
  • Cook chicken for about 10 minutes on the first side, adjusting the heat to prevent too much browning. (You want some browning - that's flavor! - but not too much of a crust.)
  • Flip chicken, cover, and continue to cook for about 10 more minutes, or until inner temperature reaches 165 degrees. Remove from pan and set aside to cool.
  • Add 1 tbsp butter to the sauté pan, along with the vegetables and garlic. Season lightly with salt and fresh pepper. Cover and sauté until soft, stirring often. Some browning is ok, but if it gets to be too much, you can add a tablespoon of water to help prevent too much. Scrape up those browned bits though, that's flavor!
  • While vegetables are sautéeing, cut the chicken breasts into a small dice. Add diced chicken to vegetable mixture, along with chicken pan drippings, rosemary, thyme, and marjoram.
  • Add butter and flour to the pan. Stir to combine. Cook for about 2 minutes.
  • Add chicken stock and half and half to the pan. Simmer until thickened.
  • Remove from heat. Stir in asparagus and peas. Taste and adjust seasoning with salt and pepper.
  • Cool the vegetable mixture in the refrigerator for 1 hour. (It doesn't need to be stone cold, it just needs to hold together when you spoon it onto the pastry.)

Assemble the Hand Pies

  • In a small bowl, combine egg and 1 tbsp half and half.
  • Unroll refrigerated pastry sheets, or roll homemade pastry into 1/8 inch thick rounds. Cut about 16-18 circles, about 3.5 - 4 inches in diameter. (If you plan to fold over your circles to make half-circle pies, use the larger diameter.)
  • For circular pies: Spoon about two tablespoons of filling into the center of half of the pastry circles. Place a pastry circle on top of each filling mound. Gently bring the edges of the top pastry down to meet the edges of the bottom circle. You want to ease the top disc around the mixture.
    Crimp the edges of the pies with your fingers, a fork, or a sandwich maker tool. Place pies on parchment-lined baking sheet. 
  • For half-circle pies: Spoon about 1 1/2 tablespoons of filling onto one side of the pastry circles. Fold the pastry over the filling.
    Crimp the edges of the pies with your fingers or a fork. Place pies on parchment-lined baking sheet. 
  • Brush tops of pies with egg / half and half mixture. Cut 2-3 small slits into top of each pie to vent.
  • Bake at 400 degrees for 20 minutes, until golden brown.

Notes

  • If you want to be extra fancy, make some decorative shapes out of leftover crust. You can draw designs on their surface with a knife, and after you've brushed the egg wash on the crust, your lines will darken after baking.

Nutrition

Serving: 1pie | Calories: 328kcal | Carbohydrates: 27g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 265mg | Potassium: 271mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1325IU | Vitamin C: 3.5mg | Calcium: 25mg | Iron: 1.8mg