We’ve taken everything there is to love about chicken potpies and made them into portable hand pies. Our version hits all the flaky, creamy notes of the classic but with an extra dose of veggies and hearty addition of whole grains. Sturdy enough to eat on-the-go, these homey hand pies pass the test for convenient comfort food at its finest. We found a small rolling pin works best to roll out the pie dough. Otherwise, you can use a larger pin to roll around the circular edges of dough to maintain roundness for making the pies. Rest assured if you have picky eaters, this family-favorite is perfect for everyone.
14 ounces white whole-wheat flour (about 3 1/2 cups) plus 2 Tbsp., divided
1 tablespoon kosher salt, divided
1 teaspoon baking powder
10 tablespoon ice-cold water
2/3 cup plus 2 Tbsp. extra-virgin olive oil, divided
1 1/2 pounds ground chicken
4 ounces haricots verts (French green beans), cut into 1/4-in. pieces (about 1 cup)
3/4 cup finely chopped carrot
1 tablespoon chopped fresh thyme
1 tablespoon minced garlic
1/2 cup fresh or frozen green peas, thawed
1 1/2 cups unsalted chicken stock (such as Swanson)
1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
3/4 teaspoon freshly ground black pepper
1 large egg, beaten
1 teaspoon water
Est. added sugars 0g
How to Make It
Place 3 1/2 cups flour, 1 1/2 teaspoons salt, and baking powder in a food processor; pulse until combined. Stir together 10 tablespoons ice-cold water and 2/3 cup oil. With processor running, slowly pour water-and-oil mixture through food chute, processing until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute. Press into a 5-inch disk; wrap in plastic wrap, and chill 30 minutes.
Preheat oven to 400°F. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add chicken; cook, stirring often, until no longer pink, about 5 minutes. Place chicken and pan drippings in a bowl.
Without wiping pan, heat remaining 1 tablespoon oil over medium-high; add haricots verts, carrot, thyme, and garlic; cover, and cook, stirring occasionally, for 5 minutes or until tender. Add chicken and drippings back to pan; stir in peas. Sprinkle with remaining 2 tablespoons flour; stir to coat. Add chicken stock and bring to a boil; cook for 3 to 4 minutes or until thickened. Fold in parsley, pepper, and remaining 1 1/2 teaspoons salt.
Whisk together egg and 1 teaspoon water in a small bowl. Remove dough from refrigerator; let stand 5 minutes. Divide dough into 12 equal portions (about 2 ounces each), shaping each into a ball. Roll each ball into a 6-inch circle on a lightly floured surface. Spoon 1/3 cup chicken mixture onto center of each circle. Brush edges of dough circles with egg wash; fold dough over filling to form half-moons. Press edges together to seal. Brush remaining egg mixture over tops of pies and score tops to vent, or follow freezing instructions. Line a baking sheet with parchment paper; lightly coat paper with cooking spray. Place pies on prepared pan.
Bake at 400°F for 22 to 25 minutes or until crust is lightly browned. Top with additional parsley, if desired.
FREEZE: Freeze on a baking sheet for 12 hours or until solid. Transfer to a ziplock plastic freezer bag; freeze up to 6 months.
THAW: Not necessary! Bake straight from frozen.
BAKE: Place frozen pies on a parchment paper-lined baking sheet. Brush with egg wash; score. Bake at 450°F for 22 to 25 minutes or until crust is lightly browned. Top with additional parsley, if desired.