These savory chicken and vegetable hand pies are so flavorful and delicious! They’re compact and portable, and perfect for an easy dinner!
Ever since I learned how to make homemade pie crust, I’m always trying to find new recipes to use it. I mean, it’s totally delicious! And pretty much everything tastes great wrapped in pie crust. 🙂 I’ve made lots of sweet pies using my crust recipe, but my family loves savory dinner pies as well. We love these savory meat pies and I make them fairly often, but recently I was craving meat pies and didn’t have any ground beef on hand. I wanted to see if I could come up with a tasty chicken version, and voila! These chicken and vegetable hand pies were created. They’re so flavorful and delicious, with tender and flaky pie crust and a savory chicken and vegetable filling.
One of my favorite things about this recipe is that these little pies are so easy to freeze, which means I can double the batch and have several meals worth of pies in the freezer for another day. I assemble the pies, and then flash freeze them before the step with the egg wash. When I’m ready to bake them, I do the egg wash and then bake them in the oven for 5-10 minutes longer than the recipe states. They turn out fantastic every time, and are such a lifesaver on busy nights!
The combination of flaky pie crust and savory chicken filling is totally delicious! I love these pies with cabbage and carrots, but you could really substitute any vegetables that you like. If the vegetables are particularly watery you’ll want to cook them enough that some of the water evaporates before you put the in the pie crust, or your pies will be soggy. I think these pies would be totally delicious with mushrooms and onions, or zucchini and corn. A fajita version with bell peppers and onions would also be amazing! As with most of my recipes, you can adapt these pies to whatever you have on hand, or your family’s preferences. Just don’t skimp on the pie crust!
Chicken and Vegetable Hand PiesPrint Recipe
- 2 pie crusts
- 2 tablespoons butter
- 1 small onion diced
- 2 teaspoons minced garlic
- 1 medium carrot shredded
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 4 cups shredded green cabbage
- 2 cups rotisserie chicken chopped
- 1 tablespoon dijon mustard
- 1 1/2 cups shredded cheddar cheese
- 1 egg
- 1 teaspoon water
- Preheat the oven to 450. In a large skillet, melt the butter over medium heat. Add the onion, garlic, carrot, salt, and pepper, and cook until softened. Add the cabbage and rotisserie chicken and cook, stirring regularly, until the cabbage is wilted, about 8-10 minutes. Remove from heat and stir in the mustard and cheese.
- Cut the pie crusts into six inch circles (I used a bowl to cut mine). Scoop about 1/2 cup of filling onto one side of each circle. Fold the top of the crust over and crimp the edges with a fork to seal. Poke holes in the top with a fork, or make slashes on the top with a sharp knife to release steam. Place on a lightly greased or lined baking sheet, and repeat with remaining pie crust (you may need to re-roll the dough).
- In a small bowl, whisk together the egg and water, then brush the egg mixture over the pies. Bake 15-17 minutes, or until golden brown.