I’d love to wax on with a heartstrings pulling tale of how this recipe came to be. Alas, that is not meant to be. This recipe popped into my mind, and I figured why not try it. Maybe it’s my gift or my curse; it depends on the day, I get a notion in my head of things that may sound good together. I was sitting here in the sweltering heat thinking that pot pie sounded good but it’s too hot for that. Chicken and rice kept rolling through my mind along with the thought of buttery, flaky crust!
I mulled this over for a full two days before going to the grocery and picking up what I needed. I know the thought of winging it in the kitchen scares some folks. As I’ve mentioned before, take things that you already know work well together and create a whole new dish. I envisioned perfect triangles, in the style of a turnover. That didn’t happen when I got started. I was already tired and just wanted the filling in the dough and to have dinner. My family loved it, and no one cared about the shape. Don’t be afraid to experiment in the kitchen. As long as you aren’t too far out there with flavor combinations you will surprise your self!
When I finished making the filling for the pies, I had a dilemma on my hands. I had way too much filling and not enough crust. This is what happens when you wing it, but I had another idea. I took the remaining filling and spread it into a casserole dish and topped it with more cheese and baked it until the cheese was golden and bubbling. I served dinner with a scoop of the baked filling then placed the pies on top. I’m taking it all as a win. Next time I may dial it back or maybe not. The recipe below contains a scaled down version so you are not left with so much filling.
I hope you try it and as always if you love it let me know!
Chicken Hand Pies
Chicken, rice, cheese, in a flaky buttery crust!
- 1.5-2 Pounds shredded or diced cooked chicken
- 1 5.7 oz package cheddar and broccoli rice prepared
- 1 cup sour cream
- 1 cup carrots - julienne sliced
- 1 cup sharp cheddar cheese
- 2 sheets puff pastry thawed
- egg wash 1 egg beaten with with a tbsp water
Preheat oven to 350 degrees. In a large mixing bowl combine chicken, rice, sour cream, carrots, and cheese. MIx thoroughly. Season to taste with salt and pepper. Roll out puff pastry dough. I start with five equal strips. Place 1-2 tablespoons filling on the end of the dough. Fold dough over and seal with a fork. Brush with egg wash. Bake for 25-30 minutes until crust is golden brown.