Go Back
Homemade Creamy Chicken and Mushroom Hand Pies recipe photo

Creamy Chicken and Mushroom Hand Pies

These Creamy Chicken and Mushroom Hand Pies are flaky, savory, and perfectly portable – a cozy, elegant treat that's surprisingly simple to make!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked, shredded chicken
  • 1 cup mushrooms diced
  • 1 cup heavy cream
  • 1 onion finely chopped
  • 2 cloves garlic minced
  • 1 teaspoon thyme fresh or dried
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 package puff pastry sheets thawed
  • 1 egg beaten

Equipment

  • Large skillet
  • Mixing bowl
  • Rolling Pin
  • Sharp knife or pizza cutter
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Pastry brush
  • Fork

Method
 

Prepare the Filling
  1. Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and diced mushrooms, cooking for another 5 minutes until the mushrooms release their moisture and start to brown. Sprinkle in the thyme, salt, and black pepper, stirring to combine.
Make it Creamy
  1. Pour in the heavy cream, stirring well to incorporate. Let the mixture simmer gently for 3-4 minutes until it thickens slightly. Remove from heat and transfer to a mixing bowl.
Combine Chicken and Filling
  1. Add the cooked, shredded chicken to the mushroom and cream mixture. Stir until everything is evenly combined and well coated. Set aside to cool slightly to prevent soggy pastry.
Prepare the Puff Pastry
  1. Preheat oven to 400°F (200°C). Unfold thawed puff pastry sheets on a lightly floured surface or parchment paper. Gently roll out to smooth creases and enlarge the surface if needed.
Assemble the Hand Pies
  1. Cut the pastry into rectangles roughly 4x6 inches using a sharp knife or pizza cutter. Spoon a generous amount of filling onto one half of each rectangle, leaving a border. Brush edges with beaten egg, fold over to create a pocket, and press edges with a fork to seal.
Egg Wash and Bake
  1. Place hand pies on a parchment-lined baking sheet. Brush tops with remaining beaten egg for a golden finish. Make a small slit on top of each pie to allow steam to escape.
Bake to Perfection
  1. Bake in preheated oven for 20-25 minutes until pastry is puffed and golden brown. Remove from oven and let cool for a few minutes before serving.

Notes

  • Let the filling cool before assembling to avoid soggy pastry.
  • Freeze unbaked hand pies on a sheet, then transfer to freezer bags for up to 1 month.
  • Reheat leftovers in the oven to maintain crispness; avoid microwaving.
  • Swap chicken with turkey or duck for a different flavor.
  • Use dairy-free cream alternatives and gluten-free puff pastry for dietary variations.