Mushroom and Chicken Hand Pies

Mushroom and Chicken Hand Pies
Mushroom and Chicken Hand Pies

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    pound boneless and skinless chicken thighs (cut into 1/2-inch cubes)

  • – 1/4 cup carrot (cut into 1/4-inch dices)

  • – 4 cremini mushrooms (about 3 1/2 ounces)

  • – 1/4 cup frozen peas

  • – 1 large garlic clove (minced)

  • – 2 tablespoons unsalted butter

  • – 1/2 medium onion (cut into small dices)

  • – 2 tablespoons flour

  • – 1/2 cup low sodium chicken broth

  • – 3 tablespoons milk

  • – 1/2 teaspoon Dijon mustard

  • – olive oil

  • – salt

  • – ground black pepper

  • Puff Pastry:

  • – 1 package (17.3 ounces) frozen puff pastry (thawed)

  • – all-purpose flour

  • – 1 egg

  • – water

  • – 1/2 tablespoon honey

Directions

For the mushrooms, rub and wipe off any dirt with paper towels. Remove the stems and cut into ½-inch cubes. Set aside. In a large pan over medium heat, warm 1 tablespoon oil. Add chicken. Season with salt and pepper. Cook until no longer pink on the outside, stirring occasionally. Add carrots and cook for 2 minutes. Stir in the mushrooms and saute for 2 more minutes. Add frozen peas and mix. Finally, toss in the garlic and cook for 3 minutes. Season again. Transfer to a medium bowl and set aside. In the same pan, melt the butter over medium-low heat. Add the onion and cook until transparent and tender. Add flour and stir constantly for 2 minutes. Season with salt and pepper. Add chicken broth and milk. Stir and cook for 1 – 2 minute. Add the chicken mixture back to the pan. Combine everything well. Remove from heat and cool to room temperature. Preheat the oven to 400˚F (200˚C). Arrange racks in lower and upper thirds of the oven. Line 2 baking sheets with parchment papers. In a small bowl, beat the egg and 1 teaspoon water together. Set aside. On a lightly floured working surface, unfold 1 puff pastry and roll into 12×12-inches squares with a rolling-pin. Use a 3½ round cutter to cut out 9 rounds. Remove the scrapes. Repeat with the other pastry, making 18 rounds in total. Brush the edges of 9 rounds with egg mixture. Place about 3 tablespoons filling in the center of each of those rounds. Place the remaining rounds over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Transfer the pies to the baking sheets. Brush the pies with the egg mixture. Using a sharp knife to cut small slits in the tops of the pies. Chill in the fridge for 15 minutes. In another small bowl, whisk ½ tablespoon honey and 1 teaspoon water together. Bake the pies in the oven for 20 minutes or until golden brown. Brush the pies with honey mixture and continue to bake for 2 more minutes. Remove from oven and let it rest for 5 minutes before serving. Tips: Don’t feel like meat? No problem. Just skip the chicken and use more mushrooms. Don’t feel like cutting the puff pastry into rounds? Cut them into 3½-inch squares. To thaw puff pastry, leave it at room temperature for about 30 minutes or in the fridge overnight. If you are serving these pies as main course, 3-4 pies per adults and 1-2 pies per kids.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: