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)
- 1–2 Tbsp cornstarch
- 4 Tbsp water
- tapioca, quick cooking
- 1 egg
- 2 Tbsp water
Instructions
- Add the cornstarch and water and blend together. Add to heated chicken soup and cook until thickened. Add more if needed to desired consistency.
- Let cool and refrigerate until needed. It is much, much easier to use cooled filling when making the pies.
- Whisk egg and water together for egg wash.
- 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.
- 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.
- Crimp edges together with a fork, and poke a couple holes with fork in the tops.
- Brush tops with egg wash.
- Refrigerate until dough is firm, about 30 minutes.
- Preheat oven to 425 degrees F.
- 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