Chicken and Vegetable Hand Pies

Today is Pi Day! I just dear this fake vacation. Even though the date 3.14 is a reference to the mathematical pi, I think it is fun that people celebrate by eating pie! Instead of making a dessert pie, I thought I would share a recipe for a savory pie! These Chicken and Vegetable Hand Pies are a fantastic weekend lunch that can quickly be prepared with leftover chicken or a rotisserie craven from the grocery store. They are a total meal in a handheld pie, and they are pretty darn cute too.

Store-bought pie crust is cutting into circles and and so filled with chicken, mushrooms, onions, carrots, cheddar cheese, and spinach. The chicken and vegetables are cooked in a light white vino sauce that keeps the chicken moist. The chicken filling is similar to a craven pot pie filling, merely with less liquid. I love using store-bought pie crust – it tastes simply as proficient as homemade, and it saves you time! Merely make sure that y'all purchase pie crust packaged in rolls for this recipe.

These mitt pies can be prepared in under an hour. It takes almost fifteen minutes to gear up the pie filling, and the pies bake for simply about 25 minutes. One batch makes v-6 paw pies – enough to for a whole family, or enough to eat for lunch for a few days!

At that place is a petty trick to assembling the mitt pies. Don't simply compression the pie crust together, fold it over and then seal information technology by pressing it with a fork. This will make sure that the filling all stays inside the hand pie while it bakes. Y'all don't desire the cheese to melt out!

If you want even more recipes for leftover chicken and rotisserie chicken, you tin check out this collection of recipes.

Chicken and Vegetable Hand Pies

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Yields v

20 minPrep Time

25 minCook Fourth dimension

45 minTotal Time

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Ingredients

• 2 Rolls of Pie Crust, at room temperature
• ane tablespoon Butter
• i cup of thinly Sliced Mushrooms
• Salt and Pepper
• 1/2 loving cup Chopped White Onion
• one/2 loving cup Chopped Carrot
• 1/2 cup Chicken Stock
• one/four cup White Wine
• one 1/two cups Chopped Chicken
• 1/iv teaspoon Thyme
• one/4 teaspoon Tarragon
• ane cup of Fresh Chopped Spinach
• 1/2 cup Cheddar Cheese
• ane tablespoon Olive Oil

Instructions

1. Heat your oven to 375 degrees.
2. Start past melting the butter in a skillet over medium heat. One time melted, add the mushrooms and flavor with salt and pepper. Saute the mushrooms for four minutes, then add the onion and carrot and cook for another three minutes.
3. Add together the chicken stock, white wine, chicken, thyme, and tarragon. Let simmer for 5-7 minutes, until most of the liquid has been absorbed. Let cool while y'all set the pie crust.
4. Unroll the pie crusts, and use a bowl most v inches in bore to cutting two circles from each of the pie crusts. Curlicue out the remaining pie crust and cut a fifth circle. You lot might even have enough dough for a half dozen hand pies - go for it!
5. Now it is time to get together the mitt pies. Start with a pocket-size handful of spinach, and then add nearly ane/iv cup of the chicken filling. Top with a small handful of cheddar cheese.
6. So carefully fold the dough in half. Press the edges together and fold them upwards, then utilise a fork to seal the edges. Echo using all of the dough.
7. If you have a silpat, I recommend using it. Arrange the handpies on a pan and identify then in the oven to bake.
8. After xx minutes, remove the pies from the oven and brush them generously with olive oil. Then return then to the oven for another v minutes, or until aureate brown.

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Source: https://thekittchen.com/chicken-and-vegetable-hand-pies/

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