Handheld Chicken Pot Pie (Easy, Flaky & Comforting)
All the flavor of classic chicken pot pie — but make it handheld!
Ingredients
- 2 cups cooked chicken rotisserie or leftover
- 1 cup frozen mixed vegetables carrots, peas, corn, green beans
- 1 tablespoon butter
- 1 tablespoon flour
- ½ cup chicken broth
- ¼ cup heavy cream or milk
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- 1 refrigerated pie crust or puff pastry
- 1 egg for egg wash
Instructions
Make the Filling:
- Melt butter in a skillet over medium heat. Stir in flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth and cream until thickened. Season with garlic powder, onion powder, salt, and pepper. Add chicken and frozen vegetables, stirring until everything is creamy and combined.
Assemble the Hand Pies:
- Roll out the pie crust and cut into 4–5 inch circles. Spoon a few tablespoons of filling into the center of each. Top with another crust circle or fold over into a half-moon. Press edges with a fork to seal.
Brush and Bake:
- Place pies on a parchment-lined baking sheet. Brush with beaten egg. Bake at 400°F (200°C) for 18–22 minutes or until golden brown and flaky.
Cool and Serve:
- Let cool slightly before serving. Enjoy warm or reheat later in the oven or air fryer.