CHICKEN HAND PIES RECIPES

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APPLE HAND PIES | ALLRECIPES



Apple Hand Pies | Allrecipes image

These hand pies, also known as turnovers, look too perfect to be homemade. Any of your favorite pie fillings, both sweet and savory, will work. I hope you give this easy technique a try soon. Enjoy!

Provided by Chef John

Categories     Apple Pie

Total Time 1 hours 15 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 4 hand pies

Number Of Ingredients 11

1 pound prepared pie dough, cut into 4 pieces
2 large green apples, peeled and cored
2 tablespoons butter
¼ teaspoon salt
¼ cup white sugar
2 tablespoons brown sugar
1 ½ teaspoons ground cinnamon, or to taste
1 teaspoon water, or more if needed
1 egg
2 teaspoons milk
1 teaspoon white sugar, or as needed - divided

Steps:

  • Line a baking sheet with a silicone mat or parchment paper.
  • Cut peeled and cored apples into quarters, cut each quarter into 3 wedges, and cut wedges into chunks.
  • Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted, about 1 minute. Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened, about 5 minutes. Mix in cinnamon and water; continue cooking until apples are soft and sticky, 1 to 2 more minutes. Spread apple filling onto a plate to cool.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Form a dough piece into a ball, place on a floured work surface, and roll into a circle about 8 inches in diameter. Spoon 1/3 to 1/2 cup apple filling in the center. Fold dough over filling, leaving about 1 inch of dough on the bottom side visible below the top side. Gently press dough closed around filling, using your fingertips.
  • Fold the overhanging bottom part of the dough up over the top edge, working your way around the crust, and pinch the overhang tightly to the top part of the crust.
  • Crimp the edge tightly closed, pinching a little bit of dough with the thumb and forefinger of one hand and using your index finger on the other hand to push a small notch into the pinched dough. Continue pinching and notching all the way around until the crust is tightly crimped together. Repeat with remaining dough and filling. Transfer pies onto prepared baking sheet.
  • Whisk egg with milk in a small bowl until thoroughly combined. Brush top of each hand pie with egg mixture and sprinkle with about 1/4 teaspoon white sugar. Cut 3 small vent holes in the top of each pie.
  • Bake in the preheated oven until pies are golden brown and filling is bubbling, 25 to 30 minutes. Let cool for at least 15 minutes before serving.

Nutrition Facts : Calories 728.1 calories, CarbohydrateContent 82.1 g, CholesterolContent 61.8 mg, FatContent 42 g, FiberContent 6.3 g, ProteinContent 8.5 g, SaturatedFatContent 12.7 g, SodiumContent 753.9 mg, SugarContent 31.3 g

GRANDS!™ MINI CHICKEN POT PIES RECIPE - PILLSBURY.COM



Grands!™ Mini Chicken Pot Pies Recipe - Pillsbury.com image

These mini chicken pot pies are a Pillsbury™ fan favorite! With only four ingredients needed—including Pillsbury™ Grands!™ Flaky Layers biscuits—mini pot pies are a simple and delicious dinner option you can easily customize to satisfy any picky eaters at the table. Individual chicken pot pies are a great make-ahead meal too, for lunches or busy weeknights.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 20 minutes

Yield 8

Number Of Ingredients 4

1 package (10 oz) frozen mixed vegetables, cooked
1 cup diced cooked chicken
1 can (10 1/2 oz) condensed cream of chicken soup
1 can (16.3 oz) refrigerated Pillsbury™ Grands!™ Flaky Layers Original Biscuits (8 Count)

Steps:

  • Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup; mix well.
  • Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. Spoon a generous 1/3 cup chicken mixture into each. Pull edges of dough over filling toward center; pleat and pinch dough gently to hold in place.
  • Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute; remove from pan.

Nutrition Facts : Calories 250 , CarbohydrateContent 31 g, CholesterolContent 20 mg, FatContent 2 , FiberContent 1 g, ProteinContent 10 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 730 mg, SugarContent 6 g, TransFatContent 0 g

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