Name: Handheld Chicken Pot Pies Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 tbsp. Unsalted Butter, Divided; 1 cup Chopped Celery; 1 cup Chopped Carrot; 1 cup Diced Potato; 2 cups Chopped Yellow Onion; 1/4 tsp. Dried Thyme; 1/4 tsp. Dried Rosemary; 1/2 tsp. Salt; 1 cup Peas (Frozen Is Fine); 2 cups Diced Cooked Chicken; 1/2 cup Flour; 3 cups Chicken Stock; 3 3/4 cups All-purpose Flour; 3 sticks Unsalted Butter, Cubed; 1/2 to 2/3 cup Cold Ice Water, As Needed; 1 Egg, Beaten with 1 Tablespoon Water (Egg Wash)

If you’re craving comfort food that’s easy to eat on the go, this Handheld Chicken Pot Pies Recipe is just what you need. I absolutely love how these little pies come together—flaky, buttery crust hugging a rich, savory chicken and veggie filling. They’re perfect for lunch, a cozy dinner, or packing up for picnics and road trips. Stick with me because I’m going to share everything I’ve learned so you can nail these every single time.

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Why You’ll Love This Recipe

Portable Comfort Food: These handheld pies give you all the cozy flavors of a classic chicken pot pie without needing a fork and knife.
Made-From-Scratch Crust: The buttery, flaky crust is worth the effort and totally transforms the pie experience.
Customizable Filling: You can easily swap veggies or seasoning to suit your taste or pantry stock.
Perfect for All Skill Levels: I’ll guide you through every step with tips so even if you’re new to pie-making, you’ll feel confident.

A close-up of a woman's hand holding a half-eaten pastry with a golden brown crust. Inside the pastry, there are three visible layers: a creamy white sauce, mixed with small chunks of orange carrots and bright green peas. The background shows blurred white marbled texture with shapes of other pastries. photo taken with an iphone --ar 2:3 --v 7 - Handheld Chicken Pot Pies, portable chicken pot pie, easy chicken pie recipe, flaky chicken pot pies, savory handheld pies

Ingredients You’ll Need

Each ingredient here plays a part in building that rich, cozy filling and buttery crust that makes this Handheld Chicken Pot Pies Recipe so irresistible. If you can, choose fresh veggies and good-quality chicken to bring it home.

Flat lay of a small mound of diced cooked chicken with natural browned edges, a neat pile of chopped yellow onion with bright, translucent layers, a heap of chopped celery stalks in fresh light green, a cluster of chopped orange carrot cubes, a small pile of diced white-fleshed potato with clean edges, a small white bowl filled with fresh green peas, a small white bowl of golden unsalted butter chunks, a small white bowl holding fine white all-purpose flour, a small white bowl containing pale beige flour dusted with dried thyme and rosemary herbs, a smooth whole brown egg with a clean shell, and a small white bowl of clear chicken stock — all arranged with perfect symmetry and realistic proportions on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Handheld Chicken Pot Pies, portable chicken pot pie, easy chicken pie recipe, flaky chicken pot pies, savory handheld pies

Unsalted Butter: Using unsalted lets you control the seasoning better, and cold butter results in that perfect flaky crust.
Chopped Celery: Adds a subtle crunch and freshness that balances the rich filling.
Chopped Carrot: Sweetness and color that make the filling pop.
Diced Potato: Gives creaminess and helps thicken the filling naturally.
Chopped Yellow Onion: Brings sweetness and depth when cooked down.
Dried Thyme and Rosemary: These herbs add a lovely earthy aroma that elevates the flavor.
Salt: Essential for seasoning every component just right.
Peas (Frozen Is Fine): I love frozen peas here because they’re sweet and convenient—they hold up well in the filling too.
Diced Cooked Chicken: Leftover roast chicken works perfectly, or even rotisserie chicken.
Flour: Used twice here—for thickening the filling and for the crust—so be sure to measure correctly.
Chicken Stock: For a rich base that ties the filling together beautifully.
All-purpose Flour (for crust): Gives structure to the dough without too much heaviness.
Ice Water: Helps keep the dough cold so your crust stays flaky.
Egg Wash (beaten egg and water): Adds that golden, glossy finish your pies deserve.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love playing around with the filling to suit different tastes or seasons. Feel free to make this Handheld Chicken Pot Pies Recipe your own by swapping veggies or trying different herbs—you’ll be surprised how flexible it is!

Vegetarian Option: Skip the chicken and add mushrooms or lentils for a hearty vegan filling—I’ve done this, and it’s just as satisfying.
Spicy Kick: Add a pinch of cayenne pepper or a few dashes of hot sauce to the filling for a little zing my family goes crazy for.
Seasonal Veggies: Swap peas for green beans or corn depending on what’s fresh; I always love adding whatever’s in season.
Gluten-Free Crust: You can use a gluten-free flour blend for the crust—just be sure to chill the dough well for easier handling.

How to Make Handheld Chicken Pot Pies Recipe

Step 1: Prepare the Filling Like a Pro

Start by melting half the butter in a large skillet over medium heat. Toss in your chopped celery, carrots, diced potato, and onions. Sauté these veggies gently until tender—about 10-12 minutes. You want them soft but not mushy, and that slight golden edge on the onions really amps up flavor. Stir in dried thyme, rosemary, and salt here, so the herbs bloom while the veggies cook. Once those flavors are cozy, sprinkle in the flour and cook for another minute to get rid of that raw taste. Slowly pour in the chicken stock, whisking constantly to avoid lumps. Let this simmer and thicken for around 5 minutes, then stir in the peas and diced cooked chicken. Remove from heat and let it cool slightly while you prepare the crust.

Step 2: Make Your Flaky, Buttery Crust

This crust is truly the star. Mix the flour and cold, cubed butter using your fingertips or a pastry cutter until the mixture resembles coarse crumbs—small chunks of butter are key for flakiness. Add the ice water a bit at a time, just enough so the dough comes together when pressed. Don’t overwork it! Shape into a ball, wrap in plastic, and let it chill in the fridge for 20-30 minutes. This resting time helps the gluten relax and makes rolling out easier.

Step 3: Assemble the Handheld Pies

Roll out the dough on a floured surface to about 1/8-inch thick. Use a round cutter (about 5 to 6 inches in diameter) to cut circles. Spoon a generous amount of your cooled filling onto half of each circle, leaving a border around the edges. Brush edges lightly with water, then fold the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal. Brush the tops with your egg wash for that beautiful golden finish.

Step 4: Bake to Golden Perfection

Preheat your oven to 400°F (200°C). Place the pies on a parchment-lined baking sheet and bake for 30-35 minutes or until they’re puffed and golden all over. Keep an eye on them around the 25-minute mark so they don’t overbrown. Once out of the oven, let them rest for 5 minutes before diving in—this helps set the filling and avoids burns.

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Pro Tips for Making Handheld Chicken Pot Pies Recipe

Keep Butter Cold: I learned this trick the hard way—warm butter makes a dense crust. Always chill your butter and dough to get those flaky layers.
Don’t Overfill: Less is more here—if the pies are too full, they tend to leak or burst. Trust me, it’s better to underfill slightly for easy handling.
Chill Filled Pies Before Baking: If you have time, placing assembled pies in the fridge for 10-15 minutes firms them up, so they keep shape during baking.
Use Egg Wash Generously: It creates that irresistible golden, shiny crust that makes these pies pop—don’t skip it!

How to Serve Handheld Chicken Pot Pies Recipe

The image shows two golden brown empanadas on a wooden board with crimped edges and steam vents on top, one near the center and the other at the bottom right corner. Above the empanadas, there are several long, yellow carrots laid out diagonally from left to right. To the upper right of the carrots, there is a large onion with a textured skin. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Handheld Chicken Pot Pies, portable chicken pot pie, easy chicken pie recipe, flaky chicken pot pies, savory handheld pies

Garnishes

I usually keep it simple with a sprinkle of fresh chopped parsley or thyme on top—it adds a fresh pop of color and herbaceous brightness that balances the rich filling beautifully.

Side Dishes

I like pairing these handheld pies with a crisp green salad tossed in a light vinaigrette. Sometimes, a side of coleslaw or roasted root veggies rounds the meal out perfectly. It’s all about complementing those buttery, savory flavors without overpowering them.

Creative Ways to Present

For casual gatherings, I love serving these mini pies in a rustic basket lined with a checkered cloth—it feels like classic comfort food made charming. For special occasions, garnish each with tiny herb sprigs and place on individual plates with a drizzle of homemade gravy or a side ramekin of dipping sauce.

Make Ahead and Storage

Storing Leftovers

Leftover handheld chicken pot pies keep well in an airtight container in the fridge for up to 3 days. I usually wrap each pie individually in plastic wrap before storing to prevent them from drying out.

Freezing

I’ve had great success freezing these pies before baking. Assemble, freeze on a sheet pan until firm, then transfer to a freezer bag. When you’re ready, bake straight from frozen—just add 10-15 minutes to the baking time. It’s perfect for meal prepping!

Reheating

To reheat, pop leftover pies in a 350°F oven for 10-15 minutes until warmed through and the crust is crisp again. I avoid microwaving because it can make the crust soggy, and that flaky texture is the star of the show.

FAQs

Can I use store-bought pie crust for this Handheld Chicken Pot Pies Recipe?

Absolutely! Store-bought pie crust works fine if you’re short on time, though you’ll miss that homemade buttery flakiness. Just thaw the crust completely before using and handle gently to prevent cracking.
How do I avoid soggy bottoms in the pies?

Good question! Make sure your filling is thickened and not too wet before assembling. Also, chilling the filled pies before baking helps the crust hold up better. Baking on a preheated baking sheet sometimes helps crisp the bottom crust as well.
Can I make these handheld pies ahead of time?

Yes! You can assemble them a day ahead and keep them refrigerated, then bake fresh right before serving. For longer storage, freeze them assembled and bake from frozen when needed.
What’s the best way to reheat leftovers without drying them out?

Reheat in the oven at 350°F for about 10-15 minutes until warmed through. Placing a small dish of water in the oven helps keep the filling moist during reheating.

Final Thoughts

This Handheld Chicken Pot Pies Recipe has become one of my family’s favorites because it delivers all the comfort of traditional pot pies but in a fun, easy-to-handle form. Whether you’re cooking for a busy weeknight or a casual gathering, these little pies never disappoint. I can’t wait for you to try them—you might just find yourself making these on repeat like I do!