Description
These creamy chicken and rice hand pies feature a flaky crust filled with tender chicken, savory vegetables, and a rich, creamy filling. Perfect for a cozy meal, they are sure to become a family favorite!
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp granulated sugar
- 1 cup unsalted butter, chilled and cubed
- 6–8 tbsp ice water
- 2 cups cooked chicken, shredded (about 2 medium chicken breasts)
- 1 cup cooked rice (white or brown)
- 1 cup chicken broth
- ½ cup heavy cream
- 1 cup frozen mixed vegetables (peas, carrots, corn)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp dried thyme
- ½ tsp paprika
- Salt and pepper to taste
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Flaky Crust: In a large mixing bowl, combine 2 ½ cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar. Stir gently to mix. This should take about 1 minute.
- Cut in the Butter: Add 1 cup of chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs. Aim for pea-sized pieces of butter. This should take about 5-7 minutes. Avoid overworking the dough, as this can lead to a tough crust.
- Add Ice Water: Gradually add 6-8 tbsp of ice water, mixing until the dough just comes together. You want a slightly sticky yet manageable dough. It should take about 2-3 minutes to achieve this consistency. Don’t add too much water at once!
- Chill the Dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps the butter firm up, which is crucial for flakiness.
- Make the Filling: While the dough chills, heat a skillet over medium heat. Add 1 small finely chopped onion and sauté for about 5 minutes, until translucent. Add 2 cloves minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add Chicken and Rice: Stir in 2 cups shredded cooked chicken, 1 cup cooked rice, and 1 cup chicken broth. Mix well and cook for about 5 minutes until heated through.
- Incorporate Cream and Vegetables: Lower the heat and add ½ cup heavy cream, 1 cup frozen mixed vegetables, 1 tsp dried thyme, ½ tsp paprika, and salt and pepper to taste. Stir and cook for another 5 minutes until the mixture is creamy and slightly thickened. Remove from heat and let cool.
- Preheat the Oven: Preheat your oven to 400°F (200°C) while you roll out the dough.
- Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut out circles using a 4-5 inch round cutter. You should get about 12-14 circles, depending on the thickness.
- Fill the Hand Pies: Place a heaping tablespoon of filling in the center of each circle. Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for extra security.
- Apply Egg Wash: Brush the tops of each hand pie with the beaten egg. This will give them a beautiful golden color during baking.
- Bake: Place the hand pies on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes, or until the tops are golden brown. Keep an eye on them to avoid burning the edges.
- Cool and Serve: Let the hand pies cool for about 5 minutes before serving. They’ll be hot, so be careful when biting into them!
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 350
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 50 mg
Keywords: Don’t overhandle the dough to keep it tender and flaky. Chill your ingredients for best results, and feel free to customize the spices in your filling.