Chicken Hand Pies

This recipe makes about 10 chicken hand pies.

Ingredients

• Puff pastry (from scratch or from frozen, thawed)
• 1 cup cooked chicken, shredded and cooled (approx. 1 – 2 chicken breasts)
• 2 tbsp unsalted butter
• 1/2 cup chopped onion
• 1 celery stalk, chopped
• 1 large carrot, peeled and chopped
• 1 medium potato, peeled and diced into approx. 1/4″ squares
• 1/2 cup frozen peas
• Salt and pepper
• 2 tbsp all-purpose flour
• 1 1/2 cups chicken broth
• 1/4 cup grated cheese (parmesan / cheddar / or your favourite cheese)
• 1 egg for egg wash

Directions

1. Melt the butter in a pan and add the onion, celery, carrot, potato and peas.

2. Cook over medium heat for 4 – 5 minutes. Season to taste with salt and pepper.

3. Stir in the flour and cook for another minute.

4. Add the chicken broth and stir for a few minutes until thickened.

5. Add in the chicken and cheese and stir. Allow to cool.

6. Preheat the oven to 375F.

7. Grease a baking sheet or line with a non-stick baking liner.

8. Roll out the pastry dough to approx. 1/8″ thick and cut into 5″ circles. Gather the dough scraps and re-roll.

9. Transfer the circles onto your baking sheet.

10. Place 1/3 cup of filling in the centre of each pastry circle.

11. Wet the edges of the pastry circles with water.

12. Fold the dough over to form a half circle.

13. Pinch the edges of the dough together and crimp with a fork.

14. Prick the top of each pie with a fork.

15. Beat the egg with 1 tbsp of water.

16. Brush the egg wash over the top of each pie.

17. Bake for 25 – 30 minutes until the pies are golden brown.

18. Let stand for five minutes before serving.

Enjoy!