Hand Pies i.e. Pot Pies to Go!

People it is cold outside. And snowy. I have now been more or less home for a week now. What is a girl to do, but turn to some good old comfort food and what could be more comforting than Pot Pies that little hands can pick up and dig in to? I tried this recipe from Sophistimom some time ago and was very pleased with the result. It is flavourful and reheats well. I used store bought pastry dough, but next time I will make my own so I get something that is sturdier and less salty. Making this recipe vegetarian would be very easy, just swap out chicken boullion for veggie boullion, omit the chicken and up the veggies.

Chicken Hand Pies
Serves 2-4

1 medium potato, peeled and diced
1 tablespoon olive oil
1 small onion, finely diced
1 stalk celery, finely diced
2 large carrots, chopped
2 green chillies (optional)
1 tablespoon butter
1 tablespoon unbleached all-purpose flour
1 14 ounce (400mL) can low sodium chicken stock
1 bouillon cube
salt and pepper to taste
dried herbs of choice – I added about a teaspoon of thyme
1-2 boneless skinless chicken breasts, shredded or cut into 1/2 inch pieces
pastry dough
1 egg, plus a teaspoon of water, beaten

Dice potatoes first, boil till just fork tender and set aside. Meanwhile chop the rest of the veggies.

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Once you are done chopping then set a large skillet over medium low heat and add in the olive oil, onion, celery, carrots, and green chilies (if using). Cook until onions are very tender, about 12-15 minutes.

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While the veggies are cooking shred or dice your chicken and take out your pie crust (if using a frozen one) and leave it out so that it can become easier to roll out.

Melt butter into the mixture and stir in flour. Let cook for 2 minutes or so, just to let the flour taste cook out. Pour in about half of the can of chicken stock. Add the bouillon and potatoes. Let simmer a few minutes and taste for flavor. Add salt and pepper if needed. Now add chicken and check the consistency of the mixture, it should be thick. Add stock till you achieve the desired consistency. Refrigerate the mixture till cold.

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Preheat oven to 425 degrees and line a baking sheet with parchment paper. Roll out the pastry dough on a floured board into an 18×22 inch rectangle and then  cut into ‘pairs’ of rectangles or whatever shape you desire. As long as the dough is about 1/8 of an inch thick you are good. For my preschooler I used heart shaped cutters. I got a regular old rectangle 🙂

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Press the dough down to seal it, and then crimp with the edges of a fork. Place on the prepared baking sheet. Make two incisions in the top of the pastry with a sharp knife, and brush with the beaten egg and water. Repeat with remaining pastries. Refrigerate for at least 30 minutes.

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Bake for 15-20 minutes, or until the pastry is golden brown and puffed. Yum.

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