Ingredients:
2 sheets puff pastry, thawed
2 cups cooked chicken, shredded or diced
1 cup frozen peas and carrots, thawed
1/2 cup diced potatoes, boiled until tender
1/2 cup chicken broth
1/4 cup heavy cream
2 tbsp butter
2 tbsp all-purpose flour
Salt and pepper to taste
1 egg, beaten (for egg wash)
Optional: poppy seeds or sesame seeds for garnish
Directions:
Make the filling: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth and heavy cream, cooking until the sauce thickens. Add the shredded chicken, peas, carrots, and potatoes. Season with salt and pepper. Let the filling cool slightly.
Prepare the pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface and cut each sheet into 6 rectangles.
Assemble the pies: Spoon the chicken mixture onto half of the rectangles, leaving a small border around the edges. Place another rectangle of puff pastry on top of each filled one. Seal the edges with a fork and brush with the beaten egg. Sprinkle with poppy seeds or sesame seeds if desired.
Bake: Place the hand pies on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until the pastry is golden brown and flaky.
Serve: Let the hand pies cool slightly before serving. Enjoy these golden, flaky pies filled with creamy chicken pot pie goodness!
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6
Calories: 400 kcal per serving
