Creamy, Cheesy Mini Chicken Pies (Chicken Hand Pies)

Course: Appetizer, Snacks

Cuisine: American, North American

Prep Time: 1 10

Cook Time: 1

Coolling time: 30

Total Time: 2 40

Servings: mini pies

Calories: 250kcal

Author: Dini Kodippili

These Creamy, Cheesy Mini Chicken Pies (Chicken Hand Pies) are so scrumptious and super easy to make! Cheesy chicken pie filling made with sour cream, cheese, leeks and herbs, all encased in a buttery, flaky homemade puff pastry.

EASY - This is an easy recipe to make with store-bought puff pastry. You can make your own pastry dough if you like a challenge, but the filling is simple and versatile as well.

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight measurements are recommended for accurate results, but the filling is versatile and close approximations can be used.

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Ingredients

Creamy chicken and cheese filling

1 medium onion diced small
1 medium leek chopped and rinsed well (substitute with 2 celery sticks if needed)
3 tbsp butter
2.5 tbsp flour
½ tsp paprika
Generous pinch of sea salt
680 g chicken breast cut into ½ inch / 1 cm pieces. (about 2 - 3 chicken breasts)
½ cup sour cream
¼ cup milk or chicken stock
226 g monterey jack cheese shredded (you can use a mix of monterey jack and pepper jack as well)
Salt and pepper to taste
3 tbsp chopped chives

For the pies

1.4 kg puff pastry 3 lbs (or 6 sheets)
2 small eggs beaten lightly with 1 tbsp of water egg wash

Instructions

Creamy chicken and cheese filling

Cut the chicken breast into small cubes (about 1 cm / 1/2 inch). Chop and prepare the rest of the ingredients.
680 g chicken breast
OPTIONAL step - Heat a large non-stick pan over medium high heat with 1 - 2 tbsp of vegetable oil. Place the chicken in the heated pan, and sprinkle a little salt on top. Cook for about 30 - 60 seconds to let it caramelize on one side only, without letting the chicken cook all the way through. This is just to add a little extra flavor. Work in batches to avoid overcrowding the pan. Set the chicken aside until needed.
In a saucepan, melt the butter over medium heat. When it's hot, add the chopped onions and leeks, and sauté until the onions become translucent and start to color.
1 medium onion, 3 tbsp butter, 1 medium leek
Sprinkle in the flour, paprika, and salt, and mix well and make sure there are no flour lumps. Cook the flour for about 2 - 4 minutes.
2.5 tbsp flour, ½ tsp paprika, Generous pinch of sea salt
Add the chicken, sour cream, and milk. Mix well and cook until the chicken is cooked through (about 15 - 20 minutes on my stove).
680 g chicken breast, ½ cup sour cream, ¼ cup milk
Add the shredded cheese and chives. Mix and simmer on low heat for a further 5 minutes if needed. Taste and season with salt and pepper to taste.
226 g monterey jack cheese, Salt and pepper to taste, 3 tbsp chopped chives
Allow the filling to cool down completely before using.

Making the mini chicken pies

Preheat the oven to 375°F / 200°C. Line baking sheets with parchment paper.
Lightly dust your work surface with some flour. Roll out the puff pastry to about 3/16 inch / 4 - 5 mm thickness. If you're using puff pastry sheets, roll out the sheet as evenly as possible to about the same thickness.
1.4 kg puff pastry
Ensure that the pastry sheet is not springing back, or shrinking when rolled out. If it's shrinking, then wrap the sheet and let it rest in the fridge for about 30 - 60 minutes. This will rest the gluten and make the pastry crust more relaxed.
Using a 3 - 3.5 inch circle cutter, cut as many circles as you can. You can also cut halves and stick them together with water to make full circles. You should be able to get about 40 circles.
Place a heaping spoonful of filling in the middle, and brush the edge of the circle with water. Place the second pastry circle on top and press down along the edge with your fingers to seal. Next, crimp the edge using a fork. Repeat with all the pastry circles.
Set aside the prepared pies on a parchment paper-lined baking tray, until all the pies have been made (or work in batches if that's convenient).

Baking the pies

Place the mini pies on the parchment paper-lined baking sheet. Evenly space the pies with about 1 - 1.5 inches between the pies.
Whisk the egg and water together to make the egg wash. Brush the tops of the mini pies liberally with the egg wash, and make two slits on top for venting (see pictures in the post for reference, if needed).
2 small eggs beaten lightly with 1 tbsp of water
Bake in the preheated oven for about 20 - 25 minutes, or until the tops are golden brown and puffed up.
Remove from the oven and carefully transfer the baked mini pies onto a wire rack to cool. Repeat with all the pies.
Serve warm.

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