Chicken Pot Handpies Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
• Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain.
• Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more.
• Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling.
• Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C.)
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Steps:

• Place the chicken in a pot and add water to barely cover. Bring to a boil, reduce the heat, and simmer for 50 minutes. Skim and discard any foam as it rises on the surface. Remove the chicken to cool continue to boil the broth to reduce and concentrate to about 1 quart. Remove the meat from the chicken and shred.
• To make the filling, melt the butter in a medium-sized hot skillet and add the onion, celery, and carrot. Saute over medium heat for 2 to 3 minutes. Stir in the salt and flour and cook for 1 minute more. Add the chicken broth and stir until thickened, about 2 minutes. Stir in 1 heaping cup shredded chicken and the Parmesan cheese. Cool in the fridge.
• Preheat the oven to 375 degrees Fahrenheit. Butter or line a baking sheet.
• To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface. Using an overturned bowl (about 5 inches across), cut out circles about 3 at a time from each piece of dough. After cutting out all your circles, gather all dough scraps, reroll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with the water. Fold the dough over to form a half circle. Pinch the edge of the dough together. Crimp the edge with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
• Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.

Steps:

• 1. Simmer the potato in a small pot of salted water until just tender, 8 to 10 minutes, then drain and set aside.
• 2. Heat the oil in a large skillet over medium heat. When it shimmers, add the onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the carrot, celery, and raw chicken, season with salt and pepper to taste, and raise the heat to medium-high. Cook until the vegetables are softened and the chicken is just about cooked, 3 to 5 minutes.
• 3. Sprinkle the flour over everything, stir, and cook for 1 minute. Add the broth, thyme, and reserved potatoes, and simmer for 2 minutes more. Transfer the mixture to a bowl and refrigerate until cool, 15 to 30 minutes. Remove the pie crusts from the refrigerator so they can soften slightly.
• 4. When the filling is cool, preheat oven to 425°F and set the racks in the upper and lower thirds of oven. Grease or line two baking sheets.
• 5. On a lightly floured work surface, roll out 1 pie crust into a rough rectangle (don't roll it too thin or the handpies will fall apart). Use a sharp knife or pizza cutter to square off the rounded edges, then cut the dough into 4 equal pieces.
• 6. Place about 1/4 cup of filling slightly off-center on 1 piece of dough, then fold the dough over to form a rectangle. Crimp the edges together with a fork, and prick the top a few times for steam to escape. Carefully transfer pie to the prepared baking sheets. Repeat with remaining pie crust and filling.
• 7. Brush each pie lightly with the egg wash, then bake until golden brown, 20 to 25 minutes.