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chicken hand pies
Apparently, these are really called pasties in England, so you can call them whatever you want.
I decided on these for the winter picnic because I wanted something that was warm and not messy. I kept thinking of a calzone, but those can get tomato sauce everywhere if you aren’t careful. Plus, I wanted to make something that was a little more around-the-campfire-ish feeling, and I couldn’t think of anything more homey and inviting than a stew.
All I did was make a chicken stew, or the insides of a chicken pot pie. Then I cooked it inside a pie crust. They were really tasty, and perfect for an outside meal in the cold.
chicken hand pies or chicken pasties
1 medium potato, peeled and diced
1 tablespoon olive oil
1 small onion, finely diced
1 stalk celery, finely diced
2 large carrots, chopped
1 tablespoon butter
1 tablespoon unbleached all-purpose flour
1 14 ounce (400mL) can low sodium chicken stock
1 bouillon cube (I actually prefer Better than Bouillon–just use a tablespoon)
salt and pepper to taste
1-2 boneless skinless chicken breasts, cut into 1/2 inch pieces
pastry dough (recipe follows)
1 egg, plus a teaspoon of water, beaten
1. Place potatoes in a medium saucepan, and cover with water. Bring to a boil over high heat. Cook until potatoes are tender to the point of a knife. Drain and set aside. While the potatoes cook, set a large skillet over medium low heat and add in the olive oil, onion, celery, and carrots. Cook until onions are very tender, about 12-15 minutes.
2. Melt butter into the mixture and stir in flour. Let cook for 2 minutes or so, just to let the flour taste cook out. Pour in about half of the can of chicken stock. Add the bouillon and potatoes. Let simmer a few minutes and taste for flavor. Add salt and pepper if needed. Add in chicken and simmer until cooked through. The mixture should be thick, but not too dry. Add more chicken stock until you achieve the desired consistency (I used the whole can). Store mixture in refrigerator until ready to use (the pies are easier to make if the filling is cold).
3. Preheat oven to 425 degrees (220 degrees celsius). Place a piece of parchment paper in a baking sheet and set aside. Roll out the pastry dough on a floured board into an 18×22 inch rectangle (don’t measure! just guess). Cut in half, and then cut each half in thirds, to make 6 equal smaller rectangles.
4. Spoon 1/4 cup (about 4 tablespoons) of the chicken mixture onto one of the rectangles of dough, placing it slightly off center. Wet the edges of the dough with a pastry brush and water, and fold the longer end of the pastry up and over the filling. Press the dough down to seal it, and then crimp with the edges of a fork. Place on the prepared baking sheet. Make two incisions in the top of the pastry with a sharp knife, and brush with the beaten egg and water. Repeat with remaining 5 pastries. Refrigerate for at least 30 minutes.
5. Bake for 15-20 minutes, or until the pastry is golden brown and puffed.
pastry dough
2 1/4 cups unbleached all-purpose flour
1 1/2 teaspoons salt
1 teaspoon sugar (optional)
1 stick (112g) cold unsalted butter, cut into 1/2-inch cubes
1 egg, slightly beaten
1/3 cup ice cold water
1. In a food processor fitted with the blade attachment, pulse together the flour, salt, and sugar. Add in the butter, and pulse a few times until the mixture is crumbly and resembles coarse meal. Combine the egg and water in a container (remove all ice pieces). While the processor is running, pour the water/egg mixture in and pulse until mixture just comes together.
2. Pour mixture out onto a floured board and knead a few times to bring all the ingredients together. Dough can be rolled out immediately, or it can be wrapped in plastic and refrigerated for up to 2 days.
33 Responses to “chicken hand pies”
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i’ve never been so enticed by a savory pie. never ever.
These are very popular in Montana as well, a throwback from the mining days when people needed inexpensive, hearty (and delicious) food. Although I’m willing to bet your are far more delicious than the old school recipes.
I used to eat those back in England on my mission! They are georgous! Thanks for sharing, I HAVE to try them!
By the way, I made the German Chocolate cheese cake when you posted it. Gosh that a delight to eat!! The M&M cookies are the kids favorite! And many others that I can’t remember right now! You’re the greatest!
These look so good! I’ve tried a few pasties, but I think these would be much better.
They are very English you can put any filling
ground beef works well and veggie if you like
My fav is bacon egg and mushrooms
Chicken pot pie is a favorite here. Making it portable would be divine! Thanks!
Excellent recipe. I added a bit of thyme to the filling with wonderful results. thanks!
What a wonderful idea! Chicken potpie is my husband’s favorite, and I’ll bet these cute little pasties will be a hit with our children.
Beautiful photo, by the way!
I just think the picture is adorable!
@TheBadMonkey Wow, you already made them! Impressive. And good call on the thyme. I love to make recipes my own.
Wow, Sonja, I’m glad you’ve tried all those recipes, and that they worked for you!
Wonderful looking with great pictures. Especially the pastry. Excellent job!
Oh YUM!!! I followed the link through Tastespotting! These look amazing! Can’t wait to try this recipe! We need a new warm comfort food–it snowed here…again. Thanks!
Thanks everybody! I’m glad you all stopped by through tastespotting.
Gorgeous!! Wow… those look incredible…
That is neat! I like the photographs on this site: One can see your passion for food and the atmosphere it creates.
That looks good, I generally make empanadas but but I love the filling for this one.
I tend to think that chicken pot pie is one of my ultimate comfort foods but this handheld version sounds delightful. Definitely an excellent grab-and-go lunch!
[...] pot pie pie enough that you don’t want to was a single serving. Enter Sophistimom’s Chicken Hand Pies. These pastries look like giant, flaky pop tarts and are full of savory chicken pot pie filling, [...]
[...] (Darn you, Benjamin Franklin!), so I didn’t feel like trying to remember what I did to make those chicken hand pies. At least not [...]
My family has been asking for chicken pot pie lately. I have shied away from it since my husband has been diagnosed with celiac and can’t have wheat. He would flip out over these. They are beautiful! We prefer the Better than Bouillon here too. Really great stuff!
You’ve just taken my favorite comfort food to the next level! These look divine!
Jaime! These are like my favorite English food ever. My dad served his mission in England and talked about getting these from street shops on cold winter days to not only warm the hands but the tummy! And yes, we call the pasties in our home! I have never made one though. I will have to try this!
jamie TY TY for these im going to make these for a movie party im going to have!!!
btw still making many of your things on a reg basis the fruit salsa and sugar cinnamon chips are the BIGGEST hit thing i take with me to partys somethign diff than just reg chips and a dip!!! *HUGS*
[...] Then, of course, there are chopped nuts for baklava, cheesecake filling, and pie dough. [...]
Pasties originated in Cornwall in the west of England. Tin miners ate them as a convenient portable meal. The edges of the crust were traditionally very thick so that the miners could hold them with their dirty hands and then throw the “crust handles” away. They’d also contain a whole meal, with something savoury at one end (minced beef, potatoes, swede, onions and carrots) and something sweet at the other.
Thanks, Steve, for that gastroanthropology lesson. I didn’t know all that. So interesting.
This looks delicious! I have not made a pot pie of my own yet, but these are perfect. I prefer the gravy and crust the most. I think my kids will like them too. Thank you for the recipe.
oh my goodness! My British import husband LOVES chicken pot pies – but always wants easily portable foods for his work lunches – what a PERFECT idea! Thank-you!
[...] can be found here with much cuter pictures and such. But this is my official A+ [...]
[...] Inspiration: Sophistimom [...]
mmm delish! i can’t wait to make these tomorrow! any thoughts on freezing?
Erin–To freeze, just let them come to room temperature, place in an airtight container, or a ziploc bag, and freeze. To reheat, I would probably reheat in a toaster oven to keep them crispy.
These are called PASTEL (singular) / PASTEIS (plural) in Brazil and it’s usually done with ground beef, or cheese, or bananas and jam.