Chicken Pot Pie is one of my favorite winter dishes. When made into hand pies, it is a great part of holiday meals. Set them on a platter and watch them disappear. Bake puff pastry cups and fill with the chicken pot pie mixture and you have a yummy but elegant appetizer. Which is a surprise cos I generally hate cream based savory dishes. I honestly don’t know what it is about this dish that checks all the boxes for me: the flavor, the texture, the right mix of veggie to protein, the sauce consistency and of course the flakey crust.
What I also like about this recipe is that it can take you as long or as short as you want. You could use raw chicken or for a faster option use grocery bought rotisserie chicken. If using the rotisserie chicken, avoid adding it to the sauce too early or it will overcook the chicken.
So for this recipe, I decided to do mini hand pies. I thought they came out really well. I also liked their portability. Check out our recipe below.