Chicken Pot Pie Hand Pies

These chicken pot pie hand pies wrap a creamy homemade chicken filling with potatoes, carrots, corn, and fresh herbs inside flaky puff pastry. They have all the cozy flavor of classic chicken pot pie in an easy handheld version that’s perfect for fall dinners, parties, or make-ahead freezer meals.

Why I Love These Chicken Pot Pie Hand Pies

Chicken pot pie has been one of my favorite comfort foods for as long as I can remember. My mom used to make it every fall when I was growing up, so once the weather starts cooling down, it’s a meal I always start craving. I love making my breakfast hand pies, so when I saw @vijayaselvaraju turn chicken pot pie into a handheld version, I knew I had to try making them myself.

For my version, I make a thick homemade filling with chicken, potatoes, carrots, corn, fresh thyme, rosemary, and a little cayenne, then wrap it in flaky puff pastry. The filling stays creamy without being runny, which is important for keeping it inside the pastry, and every hand pie gets plenty of golden, buttery crust.

I especially like these when I need something easy to grab and serve. There’s no scooping or messy filling spilling out of a big casserole dish, which makes them great as an appetizer or part of a meal when you’re serving a crowd.

Ingredients You'll Need

• 1 tablespoon butter
• ½ yellow onion, small diced
• 1 clove garlic, minced
• ⅓ cup carrots, small diced
• ⅓ cup frozen corn
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh rosemary, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon cayenne pepper
• ¼ cup all-purpose flour
• ½ cup chicken stock
• 1 cup heavy cream
• ⅔ cup yellow or white potatoes, small diced
• 2 cups diced chicken
• 4 sheets frozen puff pastry, thawed, 2 boxes
• 1 large egg, beaten for egg wash

Ingredient Notes That Make These Chicken Hand Pies Better

• Chicken: Rotisserie chicken is an easy shortcut and works really well here. You can also use leftover roasted or baked chicken, just dice or shred it fairly small so it fits neatly inside the hand pies.
• Potatoes: Cut the potatoes into a small dice so they cook through in the creamy filling before the hand pies go into the oven. Yukon Gold or yellow potatoes work best because they hold their shape without getting mealy.
• Heavy cream: This gives the filling a rich, creamy texture. If you want a lighter filling, half-and-half can work, but the sauce may be a little thinner.
• Chicken stock: The stock loosens the roux and adds savory flavor. I like using a lower-sodium stock so I have more control over the final seasoning.
• Fresh thyme and rosemary: Fresh herbs give the filling that classic chicken pot pie flavor. Chop the rosemary finely since larger pieces can be a little strong in a small hand pie.
• Puff pastry: Make sure it’s fully thawed but still cold when you work with it. If it gets too warm and soft, put it back in the refrigerator for 10-15 minutes before assembling.
• Egg wash: Brushing the tops with beaten egg helps the puff pastry bake up glossy and deeply golden.

How to Make Chicken Pot Pie Hand Pies

Step 1: Cook the Vegetables

Melt the butter in a large skillet over medium-high heat. Add the onion and carrots and cook for 3-5 minutes, until they begin to soften. Add the garlic, corn, thyme, rosemary, salt, black pepper, and cayenne. Cook for another 2-3 minutes, until fragrant.

Step 2: Make the Creamy Chicken Filling

Sprinkle the flour over the vegetables and stir well. Cook for about 2 minutes so the flour loses its raw taste. Slowly add the chicken stock, stirring until the mixture becomes thick and smooth. Add the potatoes, chicken, and heavy cream, then reduce the heat to a gentle simmer.

Cook for about 15 minutes, or until the potatoes are tender and the filling is very thick but still creamy. If it gets too dry, add a little more broth or cream. Taste and adjust the seasoning, then let the filling cool.

Step 3: Prep the Puff Pastry

Preheat the oven to 400°F and line a baking sheet with foil or parchment. Roll each thawed puff pastry sheet into a rectangle about 16 inches long and 9 inches wide. Cut each sheet into 8 equal rectangles, roughly 4 × 4½ inches.

Step 4: Fill and Seal the Hand Pies

Spoon about 2 tablespoons of cooled chicken pot pie filling onto the center of one pastry piece, leaving about a ¼-inch border around the edges.

Brush the edges with egg wash, then place a second piece of puff pastry over the top. Press around the filling to seal, then crimp the edges with a fork. Trim the edges if needed for a neater shape.

Step 5: Vent and Bake

Cut 3 small slits in the top of each hand pie to let steam escape. Brush the tops with egg wash and sprinkle with flaky sea salt if desired. Bake for 25-30 minutes, or until the puff pastry is deeply golden and crisp.

Step 6: Cool and Serve

Let the chicken pot pie hand pies cool for a few minutes before serving so the filling has time to settle. Garnish with fresh parsley if you like and serve warm.

My Expert Tips for the Best Chicken Pot Pie Hand Pies

• Keep the pastry edges clean. If filling gets onto the border, wipe it away before sealing. Creamy filling on the edges can prevent the two pieces of puff pastry from sticking together properly.
• Don’t stretch the puff pastry over the filling. Lay the top piece gently over the filling instead. Stretched puff pastry can shrink as it bakes and pull the seams apart.
• Press out excess air before sealing. Gently press around the mound of filling before crimping the edges. Large air pockets can expand in the oven and make the hand pies split open.
• Keep egg wash off the cut edges. Brush it mainly over the tops. Too much egg wash running down the sides can seal the pastry layers together and keep them from puffing as much.
• Bake on a metal sheet pan. A metal pan helps the bottoms brown and crisp better than a glass or ceramic baking dish.
• Look at the sides and bottoms, not just the tops. Puff pastry can look golden on top while still being pale underneath. I like the edges and bottoms to look crisp and well browned before taking the hand pies out.
• Rotate the pan if needed. If your oven browns unevenly, turn the baking sheet around during the last part of baking so all of the hand pies get evenly golden.

Chicken Pot Pie Hand Pies Make-Ahead and Storage Tips

These chicken pot pie hand pies are great for making ahead, especially if you want an easy dinner or appetizer ready to bake straight from the freezer.

• Make the filling ahead: Prepare the chicken pot pie filling up to 2 days in advance and keep it covered in the refrigerator. Assemble the hand pies once the filling is completely cold.
• Freeze before baking: This is my favorite option for freezer meals. Arrange the assembled, unbaked hand pies on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 2 months. Wait to add the egg wash until you’re ready to bake.
• To bake frozen hand pies: For the most even result, thaw them overnight in the refrigerator, brush with egg wash, and bake as directed. You can also bake them from frozen, but they’ll need additional time in the oven, so make sure the centers are heated all the way through before serving.
• Store leftovers: Keep baked hand pies in an airtight container in the refrigerator for up to 3-4 days.
• Reheat in the oven or air fryer: Reheat at about 350°F until hot and crisp. I prefer this over the microwave since it brings back the flaky texture of the puff pastry.

Chicken Pot Pie Hand Pies FAQs

What are chicken pot pie hand pies?

Chicken pot pie hand pies are individual puff pastry pockets filled with creamy chicken pot pie filling. This version has chicken, potatoes, carrots, corn, herbs, and a rich cream sauce sealed inside flaky pastry and baked until golden.

Can I use pie crust instead of puff pastry?

Yes. Refrigerated or homemade pie crust will work, but the texture will be different. Pie crust gives you a more traditional, crumbly pot pie crust, while puff pastry creates lighter, flaky layers.

Can I use leftover turkey instead of chicken?

Absolutely. Cooked turkey can replace the chicken in the same amount, making these a great way to use Thanksgiving leftovers.

Why are my chicken pot pie hand pies leaking?

Hand pies usually leak when they’re overfilled, the edges aren’t sealed well, or filling gets onto the pastry border. Leave some space around the filling, seal the edges firmly, and crimp them with a fork before baking.

Can I air fry chicken pot pie hand pies?

Yes. Arrange the assembled hand pies in a single layer in the air fryer and cook at 400°F for about 20 minutes or until the puff pastry is deeply golden and the filling is hot. Since air fryers vary, start checking them earlier than you would in the oven.

How much filling should I put in each hand pie?

About 2 tablespoons works well for this size pastry. Adding too much makes the hand pies harder to seal and increases the chance of the filling leaking out during baking.

Can I add peas instead of corn?

Yes. Frozen peas are an easy substitute for the corn, or you can use a mixture of both. There’s no need to cook frozen peas first since they’ll heat through inside the filling.

Can I make smaller chicken pot pie hand pies?

Yes. Cut the puff pastry into smaller pieces and use less filling in each one. Smaller hand pies are great for parties, but they’ll bake faster, so start checking them earlier.

What should I serve with chicken pot pie hand pies?

They work well with a simple green salad, roasted broccoli, soup, or mashed potatoes if you’re serving them as dinner. For parties or game days, you can also serve them on their own as a warm appetizer.

More Chicken Pot Pie Recipes to Try

• Chicken Pot Pie with Puff Pastry
• Cheddar Bay Biscuit Chicken Pot Pie 
• French Onion Chicken Pot Pie 
• Chicken Pot Pie with Cream of Chicken Soup