Chicken Pot Hand Pie

Is it frigid cold where you are? It got a wee bit nippy here this weekend. I’m all for cold weather as long as it doesn’t include ice, sleet and snow. Well, snow would be ok, but the pretty stuff – not the black and grey ugly stuff.

When it gets this chilly, I immediately turn to comfort food. One of my all time favorite comfort foods is chicken pot pie. All that creamy goodness with a surprise vegetable in every bite just makes me want to eat it all the time. I have been known to eat the one that comes in a box. You know, the frozen kind.

And my family simply loves the KFC version too. But when it is so cold outside, I tend to just stay home, turn on the oven and make it myself.

I got this hand pie contraption on a recent trip to Target. Did I really need it? No. But did it make my putting together this dish easier and so much fun? Why yes it did! Now, you don’t need it to make these hand pies, but it does help to make everything uniform. You could always take a fork and two rectangle pieces of pie crust, some filling and get the same thing. But if you find this little contraption, go ahead and put some fun in your life and buy it.

Chicken Pot Hand Pie

Chicken Pot Hand Pie

Ingredients:

1 1/2 c cooked chicken, cubed (Rotisserie chicken works great)
1 – 15 oz can Veg-All Original mixed vegetables, drained
1 – 10 3/4 oz Cream of Chicken soup
2 packages 9 inch pie crusts (4 pie crusts total – the kind in the box you can roll out)
Salt and pepper, to taste
1 egg
Water
Italian bread crumbs
Paprika

Instructions:

Heat oven to 350 degrees F.

In a medium mixing bowl, mix together the chicken, vegetables, and soup. Season with salt and pepper. Combine to mix completely.

Roll out pie crusts. Using the back of the hand pie mold, cut out rectangles (two per pie). Place one rectangle in the deep side of the hand pie mold. Place filling on top of the dough.

Whisk together the egg and a couple of drops of water. Brush on the egg wash on the rim of the dough. Place a piece of rectangle dough on top of the filling and close the mold to form the hand pie. Press down to ensure all sides are sealed.

Remove the hand pies and place on a cookie sheet sprayed with Pam cooking spray. Repeat process.

Brush egg wash over the hand pies. Sprinkle bread crumbs on top along with a dash of Paprika.

Bake for 18-22 minutes, or until dough is cooked completely.

Makes 14 hand pies.

Chicken Pot Hand Pie

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Comments

  1. Yum! I can’t wait to make these, once the weather gets colder in CA! And about the impulse buy at Target: we’re all guilty of it! Thanks for sharing.

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