This recipe is so delicious you’ll finish eating it and begin to dream about when you’ll be able to savor it again.  Fortunately, they freeze very well when wrapped up individually.  Warm another one up anytime, breakfast, lunch or dinner!

Recipe provided by Sally Barton
Print: Chicken Pot-Hand Pies

Ingredients for filling: 

  • 3 celery stalks – diced
  • 6 med. Carrots – peeled & diced
  • 2 med. yellow onions – diced
  • 2T butter

Melt the butter in a large skillet over medium heat.  Add the onion, carrots and celery.  Sauté until the vegetables begin to soften – about 5 minutes.   Add and stir to combine: 

  • 4 cups cooked chicken cut into bite-sized pieces – I use a precooked chicken from the grocery store – easy!
  • 1 bag of frozen peas

In separate large stock pot melt ½ cup butter, add ¾ cup flour.  Cook and stir over medium heat until lightly browned.  Add:  

  • 1 8oz can chicken stock
  • 1 cup half & half

Continue stirring and cooking until the mixture thickens and boils.  If necessary, add additional flour, this mixture must be very thick, almost ready to hold its own shape when placed on a plate.  Remove from heat and stir in:

  • 1T poultry seasoning
  • 1 tsp. season salt
  • ½ tsp. white pepper 
  • The cooked vegetable & chicken mixture


  • 4 Pie Crusts – I purchase the refrigerated pre-made pie crust.  As I see it, you either have the pie crust gene or you don’t.  I do not and so I do not put myself through pie crust making agony.  But, if you are a pie crust maker extraordinaire – go for it!
  • 1 egg mixed with 1 tsp water

Roll out the pie crust into a large rectangle, cut into 4 pieces.  Place approximately 3T filling in the middle of 2 of the squares, spread edges with egg mix and place the opposite square over the top and seal by rolling up the edge and, using a fork, crimp the edges.  Place on lightly greased cookie sheet.  Bake 350 for 35 minutes. 

You may freeze the leftovers – wrap them individually in plastic wrap and place in a freezer bag.  Pull out and unwrap, place on a cookie sheet and bake at 350 for 35 minutes they will crisp back up.  Delicious, enjoy!