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Chicken Hand Pie

BetterButter Editorial
0 minutes
Prep Time
90 minutes
Cook Time
8 People
Read Instructions Save For Later

ABOUT Chicken Hand Pie RECIPE

The thing about hand pies is that you can eat them anytime. Lunch, dinner or snack hand pies are wonderful to eat. This chicken hand pie also has lovely vegetables alongwith a crisp puff pastry

Recipe Tags

  • Non-veg
  • Dinner Party
  • American
  • Main Dish

Ingredients Serving: 8

  1. For the rough puff pastry:
  2. 250 grams of flour
  3. a pinch of salt
  4. 100 ml cold water
  5. 220 grams of butter
  6. For the filling:
  7. 2 chicken breasts
  8. 1 carrot
  9. 1 celery
  10. 1 onion
  11. 2 cloves of garlic
  12. 2 tbslp butter
  13. 2 tblsp flour
  14. 1/4 cup white wine
  15. 1/2 cup cream
  16. 1/2 cup chicken stock or water
  17. 1/2 tsp parsley
  18. a pinch of nutmeg
  19. salt and pepper to taste
  20. For the egg wash
  21. 1 egg
  22. 1 tbslp water


  1. 1. Lets start by making the puff pastry dough. Cut the butter into three equal parts and set aside.
  2. 2. Mix the salt and flour together and very slowly pour in chilled water, only as much as required, to make a firm dough. Chill in the freezer for 10 minutes
  3. 3. Remove the dough from the fridge and roll it out. Place one third of the butter onto the dough and fold it like a notebook. Chill for 10 minutes.
  4. 4. Take out the dough again. Roll it out into a flat layer. Put another portion of the butter. Fold the dough like a notebook. Chill for another 10 minutes.
  5. 5. Again, remove the dough. Roll it into a flat layer. Put the final portion of the butter and fold the dough like a notebook. Refrigerate for atleast 20 mins
  6. 6. While you're making your dough, do the preps for the filling. Chop and dice all the vegetables including carrots, onions and celery.
  7. 7. Bring a saucepan of water to boil, add the chicken to it and let it cook for about 20 minutes of until done. Remove and shred.
  8. 8. In a pan, heat butter and add garlic to it. Once it becomes fragrant, add the onions to it and then the celery. Saute for 5 minutes.
  9. 9. Add the carrots and chicken to this and stir fry on high for two minutes. Add the flour to it and let it cook for an additional 5 minutes.
  10. 10. Add the wine to this mix, followed by the cream. Mix well. Add the salt pepper, parsley to this mix and then pour in the chicken stock. Bring to a boil.
  11. 11. Turn down the heat and simmer for 10 minutes. Once the vegetables are cooked through adjust the seasoning and add the nutmeg. Let it cool.
  12. 12. To assemble the hand pie. Roll out the puff pastry and cut neat little rectangles. On half the rectangles add a tablespoon of the chicken mix.
  13. 13. Cover with the remaining half rectangles. Using a fork close the pastry pockets neatly.
  14. 14. Brush with an egg wash made with one whole egg and a 1 tblsp of water.
  15. 15. Bake at 190 degree centrigrade for 30 minutes or until the pastry turns brown.

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Namrata Malik
Namrata Malik   Sep-18-2017

Water should be fridge cold

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