Elise Jesse Elise Jesse

Creamy Chicken Hand Pies

By: Elise Jesse

These creamy chicken hand pies are the definition of cozy comfort, wrapped up in flaky, golden puff pastry. They feel special and indulgent, yet come together surprisingly quickly with simple, flavorful ingredients you might already have on hand. The filling is light but luxurious. We’ve got tender chicken, sweet leeks, fresh herbs, and Boursin melted into a rich, creamy sauce without being heavy. Unlike store-bought hand pies, these are made with real ingredients and balanced flavors, so you get all the comfort without feeling weighed down afterward. Perfect for a casual dinner, entertaining, or freezing for later, they’re the kind of homemade recipe that feels both nourishing and a little fancy in the best way.

Prep Time: 15 minutes

Bake time: 15-20 minutes

Total Time: 35 minutes

Yield: 6

 Ingredients:

  • 2 tablespoons butter

  • 1 package herb Boursin

  • 1/2 cup cooked chicken

  • 2 leeks, diced (white and light green parts only)

  • 3 garlic cloves, grated or minced

  • 1 shallot

  • 1/4 cup dry white wine, Pinot Grigio is a good option

  • 2 tablespoons of chicken broth

  • 1/4 cup heavy cream

  • 1 tablespoon fresh thyme 

  • Salt and pepper, to taste

  • 1 sheet of puff pastry, divided into 12 square pieces

    Egg wash

  • 1 egg beaten + tsp water (egg wash)

    Garnish:

  • Parsley


Directions:

  1.   Preheat your oven to 400°F.

  2.   Dice your leeks ( throw them into a bowl of water to wash them after chopping), shallot, and garlic, and set aside.

  3.   Heat a large skillet to medium heat and add butter, diced shallot, and leeks, cooking until soft and fragrant, about 5-7 minutes.

  4.   Stir in thyme, garlic, and allow to cook 1 minute until fragrant. 

  5. Add white wine and broth and allow these liquids to reduce (5-7 minutes). 

  6. Next, add cream and Boursin cheese and continue stirring until the mixture thickens into a creamy sauce.

  7.   While the sauce thickens, roll out the puff pastry and cut into 12 square pieces.

  8. On a parchment-lined baking sheet, stretch 6 of the square-shaped dough pieces before topping with the creamy chicken mixture. 

  9.   Place another square piece on top and seal all four edges with a fork. 

  10. Brush the top with egg wash and make 3 cuts on the top of the dough to vent.

  11. Bake for 15-20 minutes, until the pastry is golden brown. 

  1. Garnish with fresh chopped parsley

Read More