Handheld Chicken Pies – Make Ahead Freezer Lunch

I sometimes mention things that I experienced growing up in Africa.  This is one of those things.  Hand Held Chicken Pies were a traveling food for us and bring back a lot of great memories.

A lot of the time when we drove through Chinoi, Zimbabwe, we’d stop by a corner store and either buy Samosas (Get the Recipe Here) or chicken pies. These should not be confused with pot pies.  They have a different flavor, and do not have all of the veggies that a pot pie would have – though you can add whatever you like.

I’ve been trying to find something with the right kind of flaky pastry and the right flavor of gravy.  I think I’ve finally nailed it!  We could not get enough of them.  They were gone in a blink of an eye!

These chicken pies freeze great as well!  You can make a large batch, freeze them, then when you’re ready you can thaw them out and pop them in an oven to make them hot and crispy.  This particular batch never made it to the fridge, much less the freezer, but I’ve made a number of large batches that are put in the freezer for fast lunches.

I especially like having them as a freezer option now that I have teenagers. They are homemade without any preservatives or other bad ingredients. Instead, your family can have a quick, healthy lunch in minutes just because you made extras the last time you baked!

Handheld Chicken Pies

This recipe really isn’t complicated. Make the filling. Make the crust. Fill. Bake. Enjoy!

Filling:

• 6 boneless chicken thighs (or 3 breasts, depending on preference)
• 2 tablespoons olive oil
• 1 onion chopped
• 2 large garlic cloves minced
• 1 teaspoons salt
• 1 teaspoons pepper
• 2 teaspoons marjoram dried
• 1 tablespoon tarragon dried
• 3 medium potatoes diced very small
• ½ cup celery diced
• 4 cups chicken broth
• 1-1/2 cups milk
• ⅔ cup all purpose flour

Pastry

• 4 cups unbleached all purpose flour
• 2 teaspoons salt
• 3 tablespoons sugar
• 1 cup cold butter cut into thin slices 1 cup = 2 sticks
• ¾ cup coconut oil softened
• ½ cup filtered water
• 1 egg, plus 1 Tablespoon water for egg wash

Filling Instructions

• In a large pot, cook chicken thighs on med-low with olive oil, onions, garlic, salt, and pepper until onions are tender.6 boneless chicken thighs (or 3 breasts, depending on preference),2 tablespoons olive oil,1 onion,2 large garlic cloves,1 teaspoons salt,1 teaspoons pepper
• Add potatoes, marjoram, tarragon, celery, and chicken broth.2 teaspoons marjoram,1 tablespoon tarragon,3 medium potatoes,4 cups chicken broth,1/2 cup celery
• Remove chicken and dice while potatoes are cooking.6 boneless chicken thighs (or 3 breasts, depending on preference)
• Combine flour and milk with a whisk and add to the pot. Stir on low until thickened and potatoes and chicken are cooked through. Remove from heat and cool. It doesn’t have to get cold, but it helps if it is not hot.1-1/2 cups milk,2/3 cup all purpose flour.

Pastry Instructions

• Combine 4 cups flour, salt, and sugar.4 cups unbleached all purpose flour,2 teaspoons salt,3 tablespoons sugar
• Cut in butter and coconut oil until pastry in crumbly in texture. Coconut oil should not be hot, but can be softened.1 cup cold butter cut into thin slices,3/4 cup coconut oil
• Slowly add water until dough begins to stick together when pinched.1/2 cup filtered water
• Form dough into two balls; touching and working with it as little as possible. Flatten both balls, wrap individually in plastic wrap, and put in fridge while filling cools.

How to Make Pies

• Keep the dough in the refrigerator until ready to roll it out. Roll out dough until 1/8 inch thick. I used a 6″ glass bowl to cut circles (see below).
• Place a little filling on each circle, fold dough over, and pinch. Poke with a fork a few times so that steam is released while baking.

Baking Instructions

• Place pies on an ungreased cookie sheet. Combine egg and water and brush the top of each pie with the egg wash.1 egg, plus 1 Tablespoon water for egg wash
• Bake at 400 degrees Fahrenheit for 25-30 minutes, or until they begin to brown.

Here’s a printable version below.