Chicken Pot Pie Hand Pie

Chicken Pot Pie Hand Pie

David Venable

Prep Time: 30 minutes

Serves: 16

Ingredients

  • 2 cups diced rotisserie chicken (medium diced)
  • 12 oz bag frozen mixed vegetables
  • 10.5 oz can condensed cream of chicken soup
  • 2 Tbsp fine chopped parsley
  • 1 Tbsp chopped dill
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 2 packages crescent roll sheets
  • 1 egg, beaten

Preparation

Heat oven to 375°F.

Line two baking sheets with parchment paper.

Place all of the ingredients except for the dough and the egg in a mixing bowl and fold together well.

Sprinkle a little flour on your surface and roll out the dough as even as possible, squaring off any edges if needed.

Cut 6–4" squares out of the dough. Spoon a scant 1/4 cup of filling in the center of each square, fold one of the edges over to make a triangle, pushing any filling back if it tries to escape, and crimp edges with a fork to seal.

Place on baking sheet.

Once all your hand pies are formed, brush each with a beaten egg.

Bake for about 13–15 minutes and until golden brown.

Cook's Notes

These pies will freeze well and cook well directly from the freezer.

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