chicken hand pies.

here is a recipe to make from another recipe: if you’ve roasted a chicken and served some mashed potatoes and gravy, this is a cute and deeelicious way to show off your leftovers. don’t let the leftovers sit in the fridge and be like “cold mashed potatoes aren’t tasty”! put them into an individually-sized, delightful flakey-crust pie. and then eat three.

(these are so good that no one will ever know this is the ingredients’ second life. the gravy gets triple-duty here, also serving as a dipping sauce!)

chicken hand pies

makes about 20 mini pies
  • leftover cooked chicken, about 2 cups, chopped
  • 1 medium carrot, diced small*
  • 1 cup leftover mashed potatoes*
  • fresh herbs (i had parsley, rosemary and thyme leftover from roasting the chicken), about two teaspoons finely chopped
  • 2 ounces cream cheese, softened
  • 4 ounces frozen peas
  • 2 cups leftover gravy, divided
  • 2 pie crusts (4 14-inch rounds, thawed, or 2 double-crust batches of homemade)

In a large bowl, combine first 6 ingredients and one cup of the gravy (it’s ok if it’s cold and thickened). Set aside. Roll out a large round of pie dough and cut 4-inch circles from it. Continue to gather scraps and cut as many circles as you can. In the center of each circle of dough, place about 1/3 cup of filling. Fold dough over into a half-circle, gently pressing to remove any air pockets. Seal edges with the tines of a fork. Repeat with remaining dough and filling. Place in a single layer on a parchment-lined baking sheet.

To bake, slide into a preheated 425-degree oven for about 20 minutes, or until crusts are golden brown and crisp. Serve with remaining chicken gravy, warmed, on the side.

To freeze, slide pan into freezer for about 6 hours, or until unbaked pies are frozen solid. Gather into a freezer bag or air-tight container and freeze for up to 2 months. Bake from frozen as directed above.

*i was skeptical of putting raw carrots in with other already-cooked ingredients. but don’t fret, the 20 minutes in the oven is all they needed to become super tender, but not mush. perfect.

**if you want to make this recipe without the prerequisite roasted chicken dinner: cube two small Yukon Gold potatoes and steam or boil them until tender. mash in the large bowl and allow to cool slightly before adding other ingredients. a purchased rotisserie chicken or cooked and cooled chicken breasts would also suffice.

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10 thoughts on “chicken hand pies.

  1. I like the La Finca wine too!

  2. kat says:

    Ahhh yum! I thought that this would be very hard to make, but I love that it’s not! Thanks so much for sharing your recipe :)

  3. Darn it! You did it again. I swear I’m not going to have a late night snack and then I read your Blog and get soooo hungry! Can’t wait to try this one! Thank you!

    • Thanks Rob! sorry about the late-night snack :) remember how i used to get grilled cheese sandwiches at your bar after my Christo’s shift on the weekends?! talk about late-night calories… i have paid dearly for them! worth it, though!!

  4. Patricia says:

    Making these tonight !!!

  5. Patricia says:

    Ok..i made these last night..they were awesome…I made homemade chicken gravy and poured them all over the pies!!!!

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