I’m so excited to share my Chicken and Apple Hand Pies recipe with you! These little pockets are savory, a bit sweet, and wrapped in flaky pastry. They are perfect for lunch, a snack, or to serve with soup or salad.
Level: Easy
Total Time: 1 hour 10 minutes
Active Time: 35 minutes
Yield: 10 to 12 hand pies
Course: Lunch, Snack
Cuisine: American
I love recipes that feel a bit special but are actually simple to make. These hand pies pair tender shredded chicken with sweet apple, carrot, and warm spices. The filling is cooked quickly on the stove so the apple softens but still has a little bite. Then the filling is tucked into rounds of pastry and baked until golden. You get the comfort of a savory pie in a portable, hand-held size.
This recipe uses easy steps and common ingredients. You can use leftover rotisserie chicken or cook chicken breasts specifically for the filling. The spice mix with fennel and paprika gives the pies a cozy, slightly aromatic flavor that works well with the apples.
How to Make Chicken and Apple Hand Pies
Here is what happens at a glance:
• Sauté aromatics and vegetables to build flavor.
• Add spices and a splash of white wine to lift the flavors.
• Add apples and chicken and warm through.
• Cut pastry rounds, fill, fold, seal, and brush with egg.
• Bake until the pastry is golden and crisp.
Ingredients
For the filling
• 1 1/2 cups cooked chicken breast, small dice or shredded (about 170 g)
• 1 1/4 cups sweet apple such as Fuji or Honeycrisp, small dice (about 150 g)
• 1/2 cup carrot, small dice (about 68 g)
• 1 shallot, minced (about 2 tablespoons)
• 2 tablespoons olive oil
• 2 tablespoons dry white wine such as Chardonnay
• 1 1/2 teaspoons dried thyme or 1 tablespoon fresh, chopped
• 1 teaspoon ground fennel
• 3/4 teaspoon Hungarian sweet paprika
• 1/4 to 1/2 teaspoon chipotle powder or smoked paprika for milder heat
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste
• 1 whole egg, beaten for egg wash
For the pastry
• 2 store-bought pie dough sheets or your favorite homemade pie dough rolled to 1/8 inch thickness
Tools
• 5 inch round cookie cutter or large glass
• Rolling pin if using homemade dough
• Baking sheet lined with parchment paper
Directions
- Make the filling
a. Heat 2 tablespoons olive oil in a 10 inch skillet over medium heat. Add the minced shallot and diced carrot and cook until the shallot is soft and fragrant, about 2 minutes.
b. Stir in the thyme and ground fennel for about 20 seconds. Add the paprika and chipotle or smoked paprika and stir to coat the vegetables. Season lightly with salt and pepper.
c. Pour in the white wine and cook while stirring until about three quarters of the liquid is gone. This concentrates the flavor and removes most alcohol.
d. Add the diced apple and sauté until the apple softens slightly but keeps some texture, about 4 to 5 minutes.
e. Stir in the cooked chicken and warm it through so it mixes with the spiced vegetables and apple. Taste and adjust salt and pepper. Remove from heat and stir in the chopped parsley. Let the filling cool for a few minutes while you prepare the pastry. - Prepare the pastry and assemble
a. Preheat the oven to 350 F and line a sheet pan with parchment.
b. If using store-bought dough, unroll it and gently press the thicker edges flat with your fingers. If using homemade dough, roll to 1/8 inch thickness.
c. Use the 5 inch round cutter to cut circles from the dough and transfer them to the prepared sheet pan. Save scraps to re-roll later.
d. Place about 1 1/2 to 2 tablespoons of filling in the center of each dough round. Brush a little water around the edge of the dough circle to help it seal. Fold the dough in half to form a half moon and press the edges together. Crimp with a fork all along the sealed edge.
e. Re-roll scraps and repeat until dough is used up. Place the hand pies on the baking sheet with a small space between them. - Finish and bake
a. Brush each hand pie with the beaten egg to give a glossy, golden crust. Use a small knife to cut a tiny vent hole or two in the top of each pie so steam can escape while baking.
b. Bake 20 to 25 minutes or until the pastry is deep golden brown. Remove from oven and cool on the pan for 5 minutes before serving.
Process Details
• Why sauté first: cooking the shallot and carrot softens them and builds flavor. The spices bloom in hot oil which improves their aroma.
• Wine step: adding white wine and reducing it concentrates the flavor and adds a light, bright note without making the filling wet.
• Apple texture: cook the apple just until softened so it still gives a pleasant bite inside the pie. Overcooking will leave the apple mushy.
• Sealing tips: moistening the edge of the dough helps the two halves stick together. Crimping with a fork makes a tighter seal and looks neat.
• Egg wash: the beaten egg creates a shiny golden crust and also helps the crust brown evenly.
Tips for Success
• Use cold dough for best flakiness: keep pastry cold and handle it as little as possible.
• Do not overfill: too much filling can break the seal and cause leaks while baking. 1 1/2 to 2 tablespoons is a good guide.
• Chill if needed: if the dough becomes too soft while working, pop the shaped pies in the fridge for 10 minutes before baking.
• Make extra filling: leftover filling makes a great chicken salad when mixed with a little mayo and chopped celery.
• Vent holes matter: small slits let steam escape so the pies bake evenly and do not become soggy inside.
Serving Ideas
• Pair with soup: serve a hand pie with a bowl of warm tomato or butternut squash soup.
• Fresh salad: a crisp green salad dressed with apple cider vinaigrette complements the pies.
• Picnic food: these travel well, so pack them for an outdoor lunch or potluck.
• Snack board: include hand pies on a snack board with cheese, pickles, and fresh fruit.
Storage & Freezing
• Refrigerator: store cooled hand pies in an airtight container for up to 1 week. Reheat in a 300 F oven for 8 to 12 minutes until warmed through.
• Freezing: freeze baked and cooled hand pies wrapped individually in plastic wrap and placed in a freezer bag for up to 3 months. To reheat, thaw in the fridge overnight and warm in a 350 F oven until heated through.
• Make ahead: you can assemble pies and freeze them unbaked on a sheet pan first. Once frozen solid, transfer to a freezer bag. Bake from frozen adding a few extra minutes to the bake time.
Nutrition Info (Approximate per hand pie)
• Calories: about 220
• Protein: 12 g
• Carbohydrates: 20 g
• Fat: 10 g
• Fiber: 1.5 g
• Sugar: 4 g
Nutrition will vary with the exact pastry, chicken amount, and portion size you use. Consider this an estimate.
These Chicken and Apple Hand Pies are a cozy, easy recipe that turns simple ingredients into something special. I like that the filling is flexible so you can use leftovers or cook fresh chicken. The apple adds a little sweetness that pairs nicely with the savory spices. Try them with a bowl of soup or on a party platter and see how quickly they disappear. If you make them, enjoy every warm, flaky bite.
