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Chicken Hand Pies


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  • Author: A Foodie Affair
  • Total Time: 35 mins
  • Yield: 6-8 1x

Description

The little hand pies are an excellent way of getting a wholesome meal in to those “on the go” people in your family!


Ingredients

Scale
  • 1/4 of chicken soup recipe above (you don’t need very much for filling pies)
  • 12 Tbsp cornstarch
  • 4 Tbsp water
  • tapioca, quick cooking
  • 1 egg
  • 2 Tbsp water

Instructions

  1. Add the cornstarch and water and blend together. Add to heated chicken soup and cook until thickened. Add more if needed to desired consistency.
  2. Let cool and refrigerate until needed. It is much, much easier to use cooled filling when making the pies.
  3. Whisk egg and water together for egg wash.
  4. Remove dough from refrigerator and cut in half. Roll one half out between two sheets of parchment paper, with a little flour, to about a 8 to10 inch circle about 1/4 inch thick (don’t make dough too thin as the pies will be too flimsy). Cut 6-1/2 inch circles (I used the top edge of a bowl) and place circles on a baking sheet lined with a Silpat or parchment paper.
  5. Place a tablespoon of thickened & cooled chicken filling in to the center of each circle. Sprinkle with a little quick cooking tapioca, brush edges with a little egg wash, and fold over to form a half moon shape.
  6. Crimp edges together with a fork, and poke a couple holes with fork in the tops.
  7. Brush tops with egg wash.
  8. Refrigerate until dough is firm, about 30 minutes.
  9. Preheat oven to 425 degrees F.
  10. Bake in preheated oven for about 15 to 20 minutes, or until golden brown.

Notes

If you are just making the hand pies and not the soup, make a much smaller batch of soup for the filling (maybe one half boneless chicken breast, a carrot or two, same for celery and one shallot; maybe 32 oz. or 48 oz. chicken broth). You really don’t need very much for each pie.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Main Dish