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.