Handheld Chicken Pot Pie Envelopes take a favorite comfort food and turn it into a charming, portable nibble that’s perfect for game night – or watching sports and other events on TV (like the Academy Awards!). Tender chicken and fresh vegetables are simmered in a luscious curry sauce, flavored with rosemary, thyme and oregano, then enveloped in a flaky pastry crust. Creamy on the inside, a bit crunchy on the outside, these adorable savory pot pies are guaranteed to please both family and friends!
A few years ago when I was hosting an Academy Awards viewing party, I decided to create a a menu of finger foods and small dishes for comfortable snacking while watching the broadcast, that are also satisfying as a meal. I don’t know about you, but my friends and family are glued to the TV, and don’t what to break away for a meal.
Mini Chicken Pot Pie Pockets
First, I needed to identify the “leading lady” of the menu – a unique, fun dish around which I would create the menu. So, I researched what’s been served at the official Academy Awards “after party” in LA – the one that’s catered by Wolfgang Puck. It turns out that one of the favorite entrées has been Chicken Pot Pie! Well, I have a great Chicken Pot Pie recipe in my cookbook Fresh Tastes. But, it doesn’t qualify as finger food, nor as a small plate. So, I came up with the idea of making mini “envelopes” of my chicken pot pie. Envelopes – you know, like the ones they open on the award show to find out who won. I thought that would make a fun and filling dish for my menu.
I decided to use puff pastry for the envelope part, keeping it simple – just roll, cut, fill and bake. Well, if I do say so myself, I think they turned out pretty cute – and they are delicious, too! Everyone at my party loved them. I’ve since served them several times – for game night as well as watching sporting events on TV (NFL playoffs, Super Bowl, NCAA March Madness, etc.).
Mini Chicken Pot Pies Ingredients
Here’s what you’ll need to make these delectable savory hand pies:
- Butter
- Fresh mushrooms (any kind)
- Yellow onion
- Celery rib
- Carrot
- Boneless, skinless chicken breasts or thighs
- Curry powder
- Chicken broth
- Coconut milk, evaporated milk or half and half
- Dry white wine
- All-purpose flour
- Frozen, shelled edamame (or frozen green peas)
- Fresh rosemary
- Fresh thyme leaves
- Fresh oregano
- Salt
- Freshly ground black pepper
- Granulated sugar (optional)
- Frozen puff pastry
- Egg
How to make Mini Chicken Pot Pies with Puff Pastry
Here’s how to make these savory sandwiches:
- Sauté vegetables.
In a large skillet or sauté pan, melt butter over medium heat. Add the mushrooms, onion, celery and carrots and sauté for 5 minutes. - Add chicken and curry.
Stir in the chopped chicken and 1/2 teaspoon curry powder; cook, stirring frequently, until the chicken is no longer pink. - Add liquids, then flour and remaining seasonings.
Slowly stir in the chicken broth, milk and wine. Sift the flour over the top and whisk to blend. Add remaining 1/2 teaspoon curry powder, edamame and rosemary, whisking until well blended. Bring to a boil, reduce heat and simmer 15 minutes or until thickened.
Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. (If using evaporated milk, you may need to add a pinch or two of sugar.) Set aside to cool. - Prep oven and baking sheets.
Preheat oven to 375 degrees. Line two large rimmed baking sheets with parchment paper. - Prep puff pastry.
Remove 1 sheet of puff pastry from refrigerator. On a lightly floured surface, roll puff pastry into a 12-inch square. Cut into 12 rectangles, 3 x 4 inches each. - Make pies.
Place the 6 squares on a work surface. Place 3 tablespoons of the chicken filling in the middle of each square, leaving a 1/4-inch border. Roll the remaining squares to be slightly larger and place on top of the filling. Gently press around the edges with your finger, then press around the edges with the tines of a small fork to seal. Place on prepared baking sheets. Repeat with second puff pastry sheet and remaining filling. In a small mixing bowl, whisk together the egg and water. Brush on top of pastry envelopes. Cut 4 small slits in the top of each envelope to vent. - Bake; cool.
Bake for 20 to 30 minutes, or until puffy and golden brown. Let cool around 10 minutes before serving.
How to serve Hand Held Chicken Pot Pie
Since the Academy Awards, I have served these little hand held delights at other gatherings in our home – including game night, as well as while watching football games (go Broncos!) and other sports on TV. I like to fold a napkin around one end of a mini pie, then line them up in a shallow bowl or on a serving platter (see photo).
What to serve with Mini Chicken Pot Pies
These mini pot pies are excellent as part of a grazing menu for TV viewing. Here are some suggestions for what else to serve:
- Tomato Basil Bisque Soup – serve in mugs
- Mushroom Pâté
- Chili Cheese Dip
- Ham Spread with Cream Cheese
- Spicy Southwestern Shrimp
For more suggestions check out my complete Oscar Party Grazing Menu!
How to store Chicken Hand Pies
The mini chicken pot pies can be prepared and baked earlier in the day, cooled, covered and refrigerated.
The pot pie filling can be prepared, cooled, covered and refrigerated up to 24 hours in advance. Envelopes can be prepared, cooled, wrapped with plastic wrap, placed in a freezer safe bag and frozen for up to 3 months. Bring to room temperature before baking.
Handheld Chicken Pot Pie FAQs
The key to keeping these handheld chicken pot pies from getting soggy is to remember to cut 4 small slits it the top. The cut should go all the way through. These slits allow steam to escape from inside, so it can’t make the pastry soggy.
There are a few possible reasons your filling turned out runny:
– You didn’t cook the filling long enough for the sauce to thicken.
– You forgot to add the flour.
– You didn’t cook the hand pies long enough.
– You didn’t let the hand pies sit for 10 minutes before serving.
Chicken Pot Pie Pockets
Handheld Chicken Pot Pie Envelopes take a favorite comfort food and turn it into a charming, portable nibble that’s perfect for game night – or watching sports and other events on TV (like the Academy Awards!). Tender chicken and fresh vegetables are simmered in a luscious curry sauce, flavored with rosemary, thyme and oregano, then enveloped in a flaky pastry crust. Creamy on the inside, a bit crunchy on the outside, these adorable savory pot pies are guaranteed to please both family and friends.
- Yield: 12 mini envelopes (3 by 4-inches) 1x
Ingredients
- 1 tablespoon butter
- 3 to 4 ounces chopped fresh mushrooms (any kind)
- 1/4 large onion, chopped
- 1 large celery rib, chopped
- 1 large carrot, peeled and chopped
- 6 to 8 ounces boneless, skinless chicken breasts or thighs, cut into 1/4-inch pieces
- 1 teaspoon curry powder, divided
- 1/2 cup chicken broth
- 1/4 cup light coconut milk, evaporated milk or half and half
- 1/4 cup dry white wine
- 1 1/2 tablespoons all-purpose flour
- 1/3 cup frozen shelled edamame (or frozen green peas)
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon fresh thyme leaves
- 1/2 teaspoon chopped fresh oregano
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch or 2 of sugar (optional)
- 1 (17.3 ounce) package (2 sheets) frozen puff pastry, thawed in refrigerator
- 1 egg
- 1 tablespoon water
Instructions
- In a large skillet or sauté pan, melt butter over medium heat. Add the mushrooms, onion, celery and carrots and sauté for 5 minutes. Stir in the chopped chicken and 1/2 teaspoon curry powder; cook, stirring frequently, until the chicken is no longer pink.
- Slowly stir in the chicken broth, milk and wine. Sift the flour over the top and whisk to blend. Add remaining 1/2 teaspoon curry powder, edamame and rosemary, whisking until well blended. Bring to a boil, reduce heat and simmer 15 minutes or until thickened.
- Remove from heat; stir in thyme and oregano and season to taste with salt and pepper. (If using evaporated milk, you may need to add a pinch or two of sugar.) Set aside to cool.
- Preheat oven to 375 degrees. Line two large rimmed baking sheets with parchment paper.
- Remove 1 sheet of puff pastry from refrigerator. On a lightly floured surface, roll puff pastry into a 12-inch square. Cut into 12 rectangles, 3 x 4 inches each.
- Place the 6 squares on a work surface. Place 3 tablespoons of the chicken filling in the middle of each square, leaving a 1/4-inch border. Roll the remaining squares to be slightly larger and place on top of the filling. Gently press around the edges with your finger, then press around the edges with the tines of a small fork to seal. Place on prepared baking sheets.
- Repeat with second puff pastry sheet and remaining filling.
- In a small mixing bowl, whisk together the egg and water. Brush on top of pastry envelopes. Cut 4 small slits in the top of each envelope to vent.
- Bake for 20 to 30 minutes, or until puffy and golden brown. Let cool around 10 minutes before serving.
Notes
Make ahead: Pot pie filling can be prepared, cooled, covered and refrigerated up to 24 hours in advance. Envelopes can be prepared and frozen for up to 3 months. Bring to room temperature before baking.
Vegetarian variation: In place of the chicken, use 1/4 bunch fresh asparagus, tough ends removed and sliced into 1/4-inch pieces. Follow same directions as above.
- Category: Small plates, appetizers, entertaining
- Method: Bake
- Cuisine: American
Awesome recipe
Thanks Cheryl!