FLAKY CHICKEN HAND PIES

Flaky Chicken Hand Pies image

Everyone falls for the homey appeal of chicken potpie. This fold-over version made with buttery puff pastry takes the concept up a notch for an elegant lunch or supper. Store bought pastry makes it easy. You can do the cooking in stages, and even freeze the pies (either baked or unbaked) for a future meal. Serve with a green vegetable or leafy salad.

Provided by David Tanis

Categories brunch, dinner, lunch, snack, pies and tarts, appetizer, main course

Time 2h

Yield 8 servings

Number Of Ingredients 14

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Ingredients

4 whole bone-in, skin-on chicken legs with thighs (about 2 pounds)
Salt and pepper
2 tablespoons butter
1 large onion, diced (about 1 1/2 cups)
2 small cloves garlic, minced
1 teaspoon chopped fresh thyme
8 ounces brown or white mushrooms, chopped (about 4 cups)
2 tablespoons all-purpose flour
1 cup chicken broth or stock
1/2 cup crème fraîche
6 scallions, white and green parts only, chopped
3 tablespoons freshly chopped parsley
1 sheet (about 10-by-15 inches) frozen puff pastry, thawed in the refrigerator
1 egg, beaten with 1 tablespoon water

Steps:

Heat oven to 375 degrees. Season chicken generously with salt and pepper. Roast, uncovered, for 45 minutes to 1 hour, until cooked through. Set aside until cool enough to handle.
Remove skin and meat from bones. Chop meat roughly into 1/2-inch chunks and set aside or refrigerate, covered, for up to 2 days. (If desired, save skin, bones and pan drippings for stock.)
Make filling: In a large skillet, melt butter over medium-high heat. Add onion and cook until softened, stirring, about 5 minutes. Add garlic, thyme and chopped mushrooms. Season mixture with salt and pepper and reduce heat to medium.
Cook, stirring, until onions have colored slightly and mushrooms are tender, about 5 minutes. Sprinkle with flour and stir to coat. Add broth and cook, stirring, as mixture thickens. Add chicken, turn heat to low and cook 5 minutes more. Stir in crème fraîche, turn off heat, and set aside to cool. Stir in scallions and parsley. Season with salt and pepper to taste.
Line 2 baking sheets with parchment paper. Unfold puff pastry on a lightly floured (or parchment-paper-covered) work surface. Using a rolling pin, roll out into an approximate 15-inch square. Use the tip of a knife to cut into 9 equal squares. Spoon about 3/4 cup chicken mixture into the center of each piece, then divide any remaining mixture evenly on top, so each has the same amount.
Pick up and fold one corner of pastry over the filling to make a triangular pie. Press and pinch both edges together tightly to seal. Divide on the prepared pans.
Brush the tops with egg wash and bake until deep golden brown, about 20 to 25 minutes. Serve warm.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 592 milligrams, Sugar 3 grams, TransFat 0 grams