Chicken Pot Hand Pies

Cooking

Nov 16

There’s something about that first chilly day each fall that makes us yearn for all things homey and cozy. And if we could encapsulate “homey and cozy” in an object, it would surely be in the form of a chicken pot hand pie! If we have to spend an afternoon inside on account of cold weather, one of our favorite ways to keep the kiddos busy is to cook a meal that takes a bit of effort (but isn’t too hard). Pie dough can be a bit tricky to work with, but the rustic and unfussy nature of a hand pie makes it easy to enlist your child’s help. Our personal favorite part is sealing the edges with a fork—so satisfying, and much easier than stretching out and forming traditional pie dough! To complete your cozy experience, have dinner picnic-style while you watch a family-friendly holiday movie, because with hand pies… no utensils required!

CHICKEN POT HAND PIES

INGREDIENTS FOR THE FILLING

⅓ cup butter

⅓ cup chopped onion

⅓ cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

1 ¾ cups chicken broth

½ cup milk

1 cup of shredded cooked chicken breast

½ cup frozen peas; thawed

INGREDIENTS FOR THE PIE CRUST from Magnolia Magazine

3 ½ cups all-purpose flour

2 tbsp. granulated sugar

1 tsp. salt

1 ½ cups cold butter, cut up

2 eggs, lightly beaten

¼ cup of milk

INSTRUCTIONS

1. In a saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently until tender. Stir in flour, salt, and pepper until well mixture comes together. Stir in milk and broth until well mixed and thickened.

2. Stir in chicken and peas. Remove from heat.

3. Stir together flour, granulated sugar, salt in an extra large bowl. Cut in butter using a pastry blender until mixture resembles fine crumbs. Stir in eggs. Sprinkle 1 tbsp. of the milk and toss. Repeat gradually until mixture comes together. Gather pastry into a ball, kneading gently until it holds together. Divide pastry into fourths; form into balls and press into disks. Wrap each disk in plastic wrap. Chill for 1 hour or until easy to handle.

4. Preheat oven to 375 degrees. Roll out dough and use a circular cutter or bowl to cut out dough. Place 2 tbsp. of the filling into the dough and fold over. Use a fork to press down on the edges to seal the dough.