Handheld Chicken Pot Pies: The Ultimate Comfort Food for Crust Lovers
Golden, flaky pastry encases creamy filling for a comforting meal on the go.
If you’ve ever found yourself debating whether the very best part of a chicken pot pie is the golden, crisp top or the soft, sauce-soaked bottom, you’re not alone. For the true crust lovers—the ones who find a single crust simply unsatisfying—these handheld chicken pot pies deliver everything you crave: buttery pastry holding in a creamy, savory filling, all neatly tucked into a hand-friendly package. Inspired by traditional English pasties and classic pot pie flavors, this recipe results in pies you can hold and devour, no fork or bowl required.
Why Handheld Chicken Pot Pies?
The idea for these pies was inspired by a visit to England, where pasties—portable, stuffed savory pies—are a beloved staple. Unlike the typical American pot pie, which often features a pastry “lid” baked over a casserole dish, English-style handheld pies offer a full crust experience: crisp, flaky layers all around, encasing a flavorful, hearty filling. For home bakers and crust aficionados alike, this is a game-changer. With every bite, you get the blissful combination of buttery dough and rich chicken-vegetable gravy.
- Double crust: Both top and bottom layers, for maximum pastry satisfaction.
- Portable: Perfect for picnics, lunches, or comforting dinners at home.
- Classic flavors: A creamy filling with chicken, vegetables, and balanced herbs.
Ingredients
Here’s what you’ll need to recreate these savory pies:
For the Filling
- 6 tablespoons unsalted butter (divided)
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 cup diced potato
- 2 cups chopped yellow onion
- Salt and pepper (to taste)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 cups diced cooked chicken (see tip below)
- 1 cup frozen peas
- 1/4 cup all-purpose flour
- 1 1/2 cups chicken stock
Tip: Rotisserie or leftover roasted chicken works perfectly.
For the Crust
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, diced
- 6–8 tablespoons ice water
For Assembly
- 1 egg (beaten, for egg wash)
Step-by-Step Instructions
Here’s how to bring your homemade handheld pies to life—crispy, flaky, and loaded with goodness.
1. Prepare the Filling
- Sauté onions, celery, carrots, and potatoes in 4 tablespoons of butter in a large skillet. Add salt, pepper, dried thyme, and rosemary. Cook over medium heat until vegetables just soften (about 7–8 minutes).
- Add chicken and peas. Stir in the diced, cooked chicken and frozen peas. Mix well to heat through.
- Add more butter and flour. Add the remaining 2 tablespoons of butter. Once melted, sprinkle the flour over the mixture and cook, stirring, for about 2 minutes to eliminate the raw flour taste.
- Add chicken stock. Pour in the chicken stock, stirring constantly to avoid lumps. Let the mixture come to a gentle boil to thicken. Season to taste. Remove from heat and cool completely—first at room temperature, then in the fridge. A thick, chilled filling makes assembly much easier.
2. Make the Pie Dough
- Pulse flour and salt in a food processor to combine.
- Add cold diced butter. Pulse until the butter is broken down into pea-sized pieces throughout the flour.
- Add ice water, a tablespoon at a time, pulsing just until the dough comes together. It should clump easily in your fingers, but not be wet or sticky.
- Bring together by hand. Tip the dough onto a lightly floured surface. Gather it into a ball; divide in half, flatten into disks, and wrap tightly with plastic wrap. Chill for at least 1 hour (up to 2 days ahead).
3. Roll and Assemble the Pies
- Roll dough on a lightly floured counter to about 1/8-inch thickness. Using a 6-inch cutter (or the rim of a bowl), cut circles from the dough. You should get 8 circles from the dough, re-rolling scraps as needed.
- Add filling. Place a generous spoonful of chilled filling in the center of each dough circle, leaving space at the edges for sealing.
- Fold and seal. Fold each circle in half over the filling to create a half-moon shape. Gently press the edges together, then fold and crimp the border with your fingers for a decorative, secure seal.
- Prepare for baking. Arrange pies on parchment-lined baking sheets (4 per sheet). Use a sharp knife to cut slits in each pie to vent steam.
- Egg wash. Brush the tops with beaten egg for golden color.
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4. Bake to Perfection
- Bake at 400°F (200°C), in the center of the oven, for 25–30 minutes, or until pies are deeply golden and flaky.
- Let cool slightly on a rack before serving. Pies are best enjoyed warm, but are delicious at room temperature as well.
Baking Tips for Flaky Success
- Chill everything: Cold butter, chilled dough, and cool filling prevent soggy bottoms and create crisp, flaky layers.
- Avoid overfilling: Too much filling can cause leaks. Use just enough for the crust to close comfortably.
- Crimp well: Secure seals protect against leaks and make for pretty edges.
- Egg wash: Brushing with egg gives pies a glossy finish and helps them brown evenly.
- Don’t skip cooling: The filling must be cold before assembling or the crust will soften and lose flakiness during baking.
Serving Suggestions
- As a meal: Pair with a simple green salad or roasted vegetables for a cozy dinner.
- On the go: Wrap cooled pies in parchment for a satisfying packed lunch or picnic treat.
- Party fare: Make smaller pies with a 4-inch cutter for hearty appetizers at casual gatherings.
Variations to Try
- Turkey Pot Pie: Substitute cooked turkey for chicken—great for holiday leftovers.
- Mushroom & Spinach: Use mushrooms and spinach for a vegetarian twist, doubling the vegetables and omitting the meat.
- Creamy Leek & Ham: For a smoky, savory upgrade, add diced ham and use leeks in place of onions.
- Cheese Lovers: Stir in a handful of shredded cheddar or gruyère for delicious richness.
- Spice it up: Add a pinch of cayenne or smoked paprika for bold flavor.
Frequently Asked Questions (FAQs)
How do I keep handheld pies from getting soggy?
Be sure to let the filling cool completely before assembling. Hot filling melts the butter in the crust and creates steam, making pastry soggy. Chilling both the filling and the dough is key for crispness.
Can I use store-bought pie crust or puff pastry for this recipe?
Absolutely. While homemade crust gives superior flakiness and flavor, high-quality store-bought pie dough or puff pastry can save time with good results. Just roll to the correct thickness, fill, and bake as instructed.
Are these pies freezer friendly?
Yes. Assemble unbaked pies and freeze on a tray until firm, then store in zip-top bags for up to three months. Bake straight from frozen, adding 5–10 minutes to the baking time.
What other fillings can I try?
Leftover roast beef with gravy and vegetables, spinach and feta, or even breakfast fillings (scrambled egg, bacon, cheese) all work well.
How long do the pies stay fresh?
Handheld pies will keep in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven to restore crispness before serving.
Crust Lover’s Dream: Why Double Crust Matters
Traditional American pot pies often feature a single top crust: a “lid” that bakes above a saucy filling. For many, this leaves something to be desired. A double-crust pie offers two distinct pleasure zones: the top’s golden, flaky crunch, and the bottom’s tender, sauce-soaked pastry. Each bite delivers a balance of texture and flavor, with no bland or crustless spoonfuls. Making small, individual pies ensures the perfect ratio of crust to filling, delighting even the staunchest pastry enthusiasts.
Bringing It All Together: Inspiration from English Pasties
English pasties have long offered a portable, hearty meal—layers of tender meat, hearty vegetables, and savory gravy sealed inside buttery dough. This handheld chicken pot pie borrows that proven blueprint, merging the charm of British baking with beloved American comfort-food flavors. Whether served as a main dish or a cozy snack, these pies transport you to a world where every meal includes a blanket of flaky pastry goodness.
Make-Ahead and Storage Tips
- Make ahead: Prepare filling and dough separately up to 2 days ahead; assemble and bake when needed.
- Freeze unbaked pies: Assemble and freeze, then bake from frozen as needed (see FAQ for details).
- Reheat: Warm baked pies directly on an oven rack or toaster oven for maximum crispness.
Handheld Chicken Pot Pie Recipe Overview
| Step | Details |
|---|---|
| Prep Time | 45 min (includes chilling) |
| Cook Time | 25–30 min |
| Yield | 8 handheld pies |
| Difficulty | Moderate (beginner-friendly with step-by-step) |
| Best For | Lunch, Dinner, Picnics, Freezer Meals |
Frequently Asked Questions (FAQs)
How do I avoid a tough crust?
Use cold butter, work quickly, and avoid over-mixing. Chilling the dough before rolling ensures flakiness.
Can I make these gluten-free?
Yes. Substitute a gluten-free all-purpose flour blend for standard flour in both the crust and filling. Follow all other instructions as written.
Can I use different vegetables?
Absolutely. Corn, green beans, butternut squash, or sautéed mushrooms all work well in place of, or in addition to, the base vegetables.
How should I store leftovers?
Cool completely, then store pies in an airtight container in the fridge, lined with paper towels to absorb steam. Reheat as desired (see above).
Final Notes
Whether you’re baking up a batch for cozy comfort on chilly nights or prepping a delicious, easy-to-carry meal for busy days, handheld chicken pot pies are a guaranteed crowd-pleaser. With their buttery crusts, creamy filling, and classic flavors, they bring together all the nostalgia of traditional pot pies—just with the bonus of portability and a double dose of crust.
References
- https://www.youtube.com/watch?v=L5X9sr6ZlJc
- https://www.thepioneerwoman.com/food-cooking/recipes/a11686/pot-pie/
- https://www.thepioneerwoman.com/food-cooking/recipes/a77993/handheld-chicken-pot-pies/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g44041082/pot-pie-recipes/
- https://kr.pinterest.com/pin/2462974791105124/
- http://whatsonmymenu.blogspot.com/2010/10/pioneer-womans-chicken-pot-pie.html
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