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Andre Lewis

Chicken Pot Pie Hand Pies

Print Recipe
Prep Time 1 hour 25 minutes
Cook Time 55 minutes
Total Time 2 hours 20 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 4 cups all-purpose flour plus 2 tbsp for rolling
  • 1 tsp fine salt divided
  • 16 tbsp cold unsalted butter cubed, for pastry
  • 1/2 cup ice water plus up to 2 tbsp more if needed
  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken thighs cut into 1/4-inch pieces
  • 6 oz broccoli florets finely chopped
  • 1/2 cup frozen corn
  • 2 tbsp unsalted butter for filling
  • 2 tbsp all-purpose flour for filling
  • 1/2 cup unsalted chicken broth
  • 1/2 cup whole milk
  • 2 oz sharp cheddar cheese shredded
  • 1/4 tsp black pepper
  • 1 large egg beaten with 1 tbsp water for sealing and brushing

Method
 

  1. Whisk 4 cups pastry flour with 3/4 teaspoon salt. Cut in cold pastry butter until pea-size pieces remain. Toss in 1/2 cup ice water, adding only enough extra to hold dough when pressed. Divide into three discs; wrap and refrigerate 45 minutes.
  2. Heat oil in a skillet over medium-high. Cook chicken 6 to 8 minutes, stirring, to 165°F. Add broccoli and corn; cook 4 minutes until broccoli softens. Transfer to bowl.
  3. Melt filling butter in skillet; stir in filling flour 1 minute. Gradually whisk in broth and milk; simmer 3 minutes until thick. Remove from heat; add cheddar, pepper, and remaining salt. Fold in chicken and vegetables.
  4. Spread filling in a shallow dish; promptly refrigerate 30 minutes until cold. Heat oven to 400°F; parchment-line two sheet pans.
  5. Roll dough on measured rolling flour to 1/8 inch thick. Cut twelve 6-inch rounds, gently rerolling scraps once. Divide all filling over half of each round, leaving 1/2-inch borders.
  6. Brush borders with a little egg wash; fold into half-moons and firmly fork-crimp seams. Transfer to pans; brush tops with remaining wash and cut one short steam slit each.
  7. Bake 28 to 32 minutes, rotating pans halfway, until deeply golden and filling reaches 165°F. Cool on racks; refrigerate within 2 hours. Freeze chilled pies separately on a tray; bag up to 2 months.
  8. Microwave two frozen pies per serving on a microwave-safe plate at 50 percent power 3 minutes, then full power in 30-second bursts until both centers reach 165°F. Crisp in a 375°F oven 6 to 8 minutes; rest 3 minutes.