Looking for a quick, easy, and delicious meal that’ll have everyone coming back for seconds?

These Handheld Chicken Pies are just what you need! Packed with tender chicken, savory potatoes, and flavorful spices all tucked inside a flaky, golden crust,

these little pockets of goodness are perfect for a busy weeknight or a fun appetizer at your next gathering.

Trust us, you won’t be able to stop at just one!

For the Handheld Chicken Pies:

Chicken – Boneless, skinless chicken thighs, diced into small pieces for a tender filling.

Vegetable Oil – Used for sautéing the chicken and veggies.

Salt – To season the chicken and enhance flavor.

Ground Cumin – Adds a warm, earthy flavor to the filling.

Garlic Powder – For a savory depth of flavor in the chicken mixture.

Shallots – Diced shallots bring a sweet, mild onion flavor.

Red Bell Pepper – Adds sweetness and a pop of color to the filling.

Tomato Sauce – Gives the mixture moisture and a slight tangy flavor.

Oregano – Adds aromatic, herby notes to balance the filling.

Hash Brown Potatoes – Adds texture and heartiness to the filling.

Green Peas – Provides a burst of color and subtle sweetness.

For the Pie Crust:

Pillsbury® Refrigerated Pie Crust – Flaky, buttery crust that makes this recipe quick and easy to assemble.

Flour – Used to seal the edges of the pie crust for a perfect seal.

Egg – For the egg wash, giving the pies a golden, glossy finish.

Water – Mixed with the egg for the egg wash.

Mini Chicken Pies

Craving a comforting, bite-sized meal that’s packed with flavor? These Handheld Chicken Pies are your answer!

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Course: Appetizer, Main Course

Cuisine: American

Keyword: Mini Chicken Pies

Prep Time: 40

Cook Time: 30

Total Time: 1 10

Servings:

Notes

Ingredients:

2 Sanderson Farms® Boneless Skinless Chicken Thighs, diced into ½-inch pieces
2 teaspoons vegetable oil
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon garlic powder
2 tablespoons shallots, diced (¼-inch pieces)
¼ cup red bell pepper, diced (¼-inch pieces)
⅓ cup tomato sauce
1½ teaspoons oregano (whole leaves)
½ cup hash brown potatoes, thawed
¼ cup green peas, thawed
1 box (14.1-ounce) Pillsbury® refrigerated pie crust, thawed
Flour (for sealing the pie crust)
1 large egg
1 tablespoon water

Instructioms:

Preheat the Oven:
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper and set aside.
Cook the Chicken:
- Heat the oil in a 10-inch skillet over medium-high heat.
- Add the diced chicken and season with salt, cumin, and garlic powder.
- Cook for about 5 minutes until the chicken reaches an internal temperature of 165°F.
Prepare the Filling:
- Add the shallots, bell pepper, tomato sauce, oregano, and potatoes to the skillet.
- Cook for an additional 5 minutes.
- Remove from heat and transfer the mixture into a mixing bowl.
- Once cooled, stir in the peas.
Prepare the Pie Crusts:
- Unroll the pie crusts on a flat surface.
- Lightly roll with a rolling pin and cut into 4-inch rounds.
- Gather any leftover dough, roll into a ball, and re-roll to make additional rounds for a total of 12.
Assemble the Pies:
- Fill each pie crust round with approximately 2 tablespoons of the chicken filling.
- Fold the top half of the round over the filling and press the edges together to seal, using floured fingers.
- Repeat for the remaining rounds.
Prepare the Egg Wash:
- In a small bowl, whisk the egg and 1 tablespoon of water.
- Brush the tops of the pies with the egg wash.
Bake the Pies:
- Place the filled pies on the prepared baking sheet.
- Bake for 20 minutes, or until the tops are golden brown.

Tip:

For a personalized touch, carve your initials into the dough before baking!

Nutrition

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Can I make the filling ahead of time?
Yes! Prepare the chicken filling a day before. Just let it cool completely, store it in an airtight container, and refrigerate. When you’re ready to assemble the pies, simply let the filling come to room temperature.
Can I freeze the pies before baking?
Absolutely. Assemble the pies, then freeze them on a baking sheet until solid. After that, store them in a freezer-safe bag. When ready to bake, no need to thaw—just pop them straight into the oven and add a few extra minutes to the baking time.
What if I don’t have pre-made pie crusts?
You can use puff pastry, biscuit dough, or even phyllo dough as a substitute for the pie crust. Just be mindful of any changes in baking time based on the dough used.
How do I prevent the crust from becoming soggy?
To avoid a soggy crust, make sure the filling is not too watery. If it’s a bit runny, you can thicken it with a small amount of cornstarch. Also, baking the pies on a preheated sheet helps cook the bottom crust evenly.
Can I add extra vegetables to the filling?
Yes! You can easily add extra vegetables like peas, carrots, or even corn to the filling. Just sauté them first to soften before mixing them into the filling, so they cook properly inside the pies.