Chicken Pot Pie Hand Pies
Makes 8
Ingredients
- ¼ cup unsalted butter
- ⅓ cup diced yellow onion
- ¼ cup diced celery
- 3 tablespoons all-purpose flour
- 1 tablespoon minced fresh thyme
- 1 cup chicken stock
- ½ cup whole milk
- 1⅓ cups chopped cooked all white meat chicken
- ½ cup frozen peas and carrots, thawed
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 (14.1-ounce) packages refrigerated piecrusts
- 1 large egg, beaten
Instructions
- In a medium skillet, melt butter over medium-high heat. Add onion and celery, and cook, stirring frequently, until softened, 3 to 4 minutes. Stir in flour and thyme, and cook, stirring constantly, for 2 minutes. Stir in stock and milk; cook, stirring constantly, until mixture thickens enough to coat the back of a wooden spoon. Fold in chicken, peas and carrots, salt, and pepper. Remove from heat, and let cool for 30 minutes.
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, roll each piecrust into a 12½-inch circle, pressing out seams. Cut 4 (5x4-inch) rectangles from each circle (16 rectangles total).
- Place about ⅓ cup filling each on 8 rectangles, leaving a ¼-inch border on all sides. Brush borders with egg. Top with remaining 8 pastry rectangles. Using a fork, crimp edges. Place on prepared pan. Refrigerate for 10 minutes. Brush tops with egg. Using a fork, poke 4 vent holes.
- Bake until golden brown, 20 to 25 minutes.
