Chicken Pot Pie Hand Pies

There’s something so comforting about the first bite of a warm, flaky hand pie filled with creamy chicken and veggies. I remember making these for my family on nights when we were all too tired to sit still at the table—but still craving that cozy, homestyle goodness you only get from chicken pot pie. These little handheld pies are basically everything I love about classic pot pie, just way easier to eat (and way less messy). Whether you’re feeding a hungry crew or packing lunches for the week, they’ve become my go-to because they come together fast, taste incredible straight out of the oven, and somehow still feel like a homemade treat.

What Is Chicken Pot Pie Hand Pies?

Chicken pot pie hand pies are individual-sized pastries made with refrigerated pie crusts and loaded with a rich, creamy filling that mimics the flavors of traditional chicken pot pie—think tender shredded chicken, sweet peas and carrots, and a savory sauce thickened with flour and cream cheese. Instead of baking them in a big dish, each portion is wrapped in its own circle of dough, folded into a crescent shape, and baked until golden and crisp. They’re portable, shareable, and perfect for busy families who want comfort food without the hassle. Plus, because they’re smaller than full-size pies, there’s no guilt over seconds!

Why You’ll Love This Recipe

I make these hand pies more often than I’d like to admit—mostly because they’re ridiculously satisfying but also because they sneak in all the ingredients you already have on hand. No special techniques required, just a few simple steps that yield serious flavor. The filling is luxuriously creamy thanks to softened cream cheese mixed with warm milk and broth, and the flaky pie crust holds up beautifully without getting soggy. I also love how kid-friendly they are: little fingers can grab one easily, and even picky eaters will gobble up the familiar combo of chicken, peas, and carrots.

Another reason this recipe stands out? It comes together in under an hour. That might sound surprising for something that feels so homemade, but using store-bought pie crust means zero kneading or chilling time. And if you’ve got leftover rotisserie chicken sitting in your fridge, toss it in here—it works like a charm. These aren’t just a shortcut; they’re a crowd-pleaser every single time.

How to Make Chicken Pot Pie Hand Pies

Quick Overview

Preheat your oven, cook up a quick creamy chicken filling, roll out your pie crusts, fill each circle, fold and seal, then bake until golden. Total active time is about 35 minutes, plus 10–12 minutes in the oven. Seriously, it’s that easy. You’ll end up with eight perfectly portioned hand pies that are crispy on the outside and rich on the inside.

Ingredients

• 4 tablespoons salted butter
• ½ cup diced yellow onion
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1¼ cups whole milk
• 1 cup chicken broth (or 1 cup water + 1½ teaspoons chicken bouillon)
• 2 ounces cream cheese, cut into pieces
• 1 cup frozen peas and carrots
• 2 cups diced, cooked chicken
• 4 refrigerated rolled pie crusts (2 standard 14-ounce 2-pack)
• 2 egg yolks
• 2 teaspoons water

Step-by-Step Instructions

1. Preheat the oven to 450°F. Spray a large baking sheet with nonstick cooking spray and set aside.
2. In a medium saucepan, melt butter over medium heat. Add diced onions and sauté until translucent (about 3–4 minutes).
3. Add flour, salt, and pepper. Cook, stirring constantly, until the mixture begins to brown slightly (3–4 minutes).
4. Slowly stir in chicken broth and whole milk, whisking to avoid lumps. Continue cooking over medium heat, stirring constantly, until the mixture thickens and bubbles lightly (about 5 minutes).
5. Remove from heat. Stir in cream cheese until fully melted and smooth. Fold in frozen vegetables and diced chicken. Set aside to cool slightly while you prepare the crusts.
6. Unroll the pie crusts on a lightly floured surface. Using a bowl (like a 5½-inch diameter), cut out circles. Gather scraps and reroll as needed to get four total circles.
7. In a small bowl, whisk egg yolks with water.
8. Place a spoonful of filling (about 3 tablespoons) in the center of each dough circle. Brush the edges with egg wash, then fold the dough over to form a half-moon shape. Press and pinch the edges closed firmly to seal.
9. Transfer the hand pies to the prepared baking sheet. Brush the tops generously with egg wash and poke a few small holes in each with a fork.
10. Bake for 10–12 minutes, or until golden brown and crisp. Let cool for a minute before serving—though trust me, they won’t last long!

What to Serve It With

These hand pies shine on their own, but if you want to round out the meal, pair them with a simple green salad dressed in lemon vinaigrette or some roasted broccoli drizzled with olive oil. For a soup-and-hand-pie combo, try my Creamy Chicken Pot Pie Soup—the flavors complement each other beautifully. If you’re serving them as part of a casual dinner, a side of garlic bread or a few slices of crusty sourdough add extra warmth and texture. And don’t forget a tall glass of iced tea or sparkling water to wash it all down!

Top Tips for Perfecting Your Chicken Pot Pie Hand Pies

• Don’t roll the dough too thin: Keep the crusts as thick as they come from the package to prevent splitting during baking.
• Seal those edges tightly: Pinching by hand creates a better seal than crimping with a fork—this keeps all the delicious filling inside.
• Leave room at the edge: Make sure the filling doesn’t touch the rim of the dough circle, or it’ll leak while baking.
• Use egg wash wisely: Brushing the top gives the pies that gorgeous golden sheen and helps them crisp up nicely.
• Poke vent holes: A few small holes let steam escape so the crust stays crisp instead of soggy.

Storing and Reheating Tips

These hand pies are best enjoyed fresh right out of the oven, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2–3 days. To reheat, pop them in a preheated 350°F oven for about 8–10 minutes—this keeps the crust nice and crisp. Avoid the microwave unless you’re in a real hurry, since it tends to make the pastry soft. Just note: I don’t recommend freezing them. The flaky texture doesn’t survive well after thawing, and the filling can become mushy.

Frequently Asked Questions

Final Thoughts

Every time I make these Chicken Pot Pie Hand Pies, I’m reminded why I fell in love with cooking in the first place—it brings people together, especially on those hectic weeknights when everyone’s running in a million directions but still needs something warm, hearty, and full of love. These aren’t just another convenience recipe; they’re proof that you can have your pot pie and eat it by hand, too. So next time you’re craving comfort food but short on time, give this recipe a try. Your family (and your taste buds) will thank you.

No ratings yet

Chicken Pot Pie Hand Pies

Chicken hand pies made with flaky crust and creamy chicken filling. An easy hand held dinner perfect for busy weeknights.

Prep : 10 Total : 25 minutes

Rate Pin Pin Recipe Email Print Recipe

Ingredients

  

1x2x3x

Filling

• 4 tablespoons salted butter
• 0.5 cup diced yellow onion
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cups whole milk
• 1 cup chicken broth
• 2 ounces cream cheese cut into pieces
• 1 cup frozen peas and carrots
• 2 cups diced, cooked chicken

Crust

• 4 refrigerated rolled pie crusts (2 standard 14-ounce 2-pack)
• 2 egg yolk beaten
• 2 teaspoons water

Instructions

 

Preparation Steps

• Preheat the oven to 450°F. Spray a large baking sheet with non-stick cooking spray and set aside.
• In a medium saucepan, melt butter over medium heat. Add diced onions and sauté until translucent (3–4 minutes).
• Add flour, salt, and pepper. Cook, stirring constantly, until the mixture begins to brown (3–4 minutes).
• Slowly stir or whisk in chicken broth and whole milk. Stir constantly while pouring just a bit at a time to make a smooth mixture.
• Continue cooking over medium heat, stirring constantly, until mixture bubbles and thickens slightly (about 5 minutes). Remove from heat.
• Stir in cream cheese, frozen vegetables, and diced chicken. Mix evenly.
• Unroll pie crusts on a lightly floured surface. Use a bowl (upside down) to cut out circles (about 5.5 inches). Gather scraps and roll to cut additional circles as needed.
• Beat egg yolks with water using a fork.
• Place three crust circles on a plate or parchment paper. Add about 3 tablespoons of filling to the center of each.
• Brush egg wash around the edge of each circle. Fold the dough in half and press edges together firmly. Crimp with fingers or a fork.
• Brush the entire pie with egg wash and poke a few holes in the top with a fork.
• Repeat steps 8–11 until all hand pies are assembled and placed on the baking sheet.
• Bake for 10–12 minutes or until golden brown and crust is crispy.

Notes

For best results, avoid overfilling the pies and seal edges well to prevent splitting during baking.