Creamy Chicken Hand Pies have a cream cheese based filling flavored with onion, carrots, and celery. Easy to make with refrigerated pie crusts.
Course Dinner, Main Dish
Cuisine Southern
Keyword rotisserie chicken
Prep Time 25 minutesminutes
Cook Time 20 minutesminutes
Servings 4
Ingredients
2tablespoonsbutter
1/3cupfinely diced carrots
1/3cupfinely diced sweet onion
1/4cupfinely diced celery
1/2teaspoongarlic powder
1/2teaspoonpaprika
1/4teaspoondried thyme
1/4teaspoonblack pepper
1 1/4cupsfinely chopped cooked chicken
4ouncescream cheese,cubed
1packagerefrigerated pie crusts
1largeegg
Instructions
Melt butter over medium heat in a large nonstick skillet. Add carrots, onion, and celery. Cook for 3 minutes to soften.
Add garlic powder, paprika, thyme, pepper, chicken, and cream cheese. Stir until cream cheese is melted. Remove from heat.
Unroll pie crusts on a lightly floured surface or piece of parchment paper. Use a rolling pin to roll each one out slighty.Use a 4 1/2 to 5-inch cookie cutter or a bowl with a 4 1/2 to 5-inch diameter to cut 4 circles from each piece of dough.
Divide the chicken filling evenly between the 8 dough circles. Fold dough over the filling, forming a half-moon shape. Crimp edges together with a fork.
Place on a parchment paper-lined baking sheet and place in freezer for 10 minutes to chill. (This will help them keep their shape and hold together.)
Preheat oven to 400 degrees.
Beat the egg in a small bowl with a couple teaspoons of water. Brush the top of each hand pie with egg mixture and use a sharp kinfe to make a few small slits in the top of each hand pie.