Mini Savory Chicken Handpies are the perfect fix for a Holiday Appetizer.
It’s always a little tricky to figure out what to take to a Holiday party. Or, if you are hosting I feel like it’s even worse. The food is all up to you and it had better be good because you know that people are going to come hungry. I hate deciding what to make for guests. I rack my brain over it for weeks until the party. I always want to take something that looks wonderful, doesn’t take too much time so I’m not slaving in the kitchen, but most of all I want it to taste amazing since I know that so many different people will be sampling it.
These little pies are filled with creamy chicken, broccoli, and red peppers. The flavor is fantastic, and I adore the creaminess from the filling with the flaky crust of the pies.
I know that these will be the perfect solution to your Holiday Appetizer Problem, and even if you don’t have a party to attend, you could always make one big pie for a Holiday dinner that is sure to impress.
- Recipe by Me
- 2 Tablespoons butter
- 2 Clove Garlic
- 2 tub Knorr Homestyle Chicken Stock
- 1 Red Bell Pepper, diced
- 8 Oz Cream Cheese, softened
- ½ Cup Half and Half or Whole Milk
- Pinch of Salt and pepper
- 1 Large, cooked chicken breast, shredded
- 1 Cup Broccoli, chopped
- 1 Tablespoons Fresh Parsley, Chopped (if you use dry only use 1 teaspoon)
- 1 Savory Pie Crust (or use any you like)
- 1½ Cups flour
- ½ cup plus ⅛ cup Crisco
- ½ teaspoon salt
- ½ egg (beat the egg in a small bowl and pour out half of the mixture)
- ½ teaspoon Apple Cider Vinegar
- Cold water (read the rest of the instructions for the amount)
- Place the butter, and the Knorr Homestyle Chicken Stock in a saute pan over medium heat. Once melted add the garlic and saute until fragrant, about 1 minute.
- Add the red pepper, and saute another 2 minutes, or until softened. Add the cream cheese, milk, and seasonings. Whisk to combine and remove from the heat.
- Add the chicken, broccoli, and parsley in a large bowl with the creamy mixture and fold all together. Set aside.
- Heat the oven to 425.
- Roll out the pie crust, and using a biscuit cutter or a glass, cut circles out of the dough. I just use a regular drinking glass to get the little circles. Place a little filling, about a tablespoon, in the center of a circle. Place another circle on top and press around the edges to seal it shut. Use a fork to go around the sides to create a tiny version of a pie crust. Use the scraps to create leaves, stars, etc as a decorative topping.
- Bake on a parchment lined baking sheet for 20-30 minutes (ours took about 26, but it depends on the size of the pie)
- Place the flour into a mixing bowl with the shortening. Cut together until it looks like corn meal.
- Then, in a 1 cup measuring cup, combine ½ egg (slightly beaten), and apple cider vinegar. Fill the cup with cold water up to ½ cup.
- Combine the wet and dry ingredients & stir with a fork until combined. Then use your hands to clump the dough together in a ball.
- Flour the counter and roll out the dough.