Creamy Chicken Hand Pies
Flaky, golden hand pies filled with tender shredded chicken, briny olives, fresh parsley, and a luscious dollop of cream cheese — all wrapped in a buttery homemade dough. Perfect as a party snack, lunchbox treat, or light dinner. Make a double batch because they always go fast!
🛒 Ingredients
12 servings
- 7 heaping tablespoons sifted all-purpose flour
- 1 teaspoon baking powder
- 1 pinch of salt
- 1 tablespoon cold unsalted butter, diced
- 1 tablespoon cold lard
- ¼ cup cold milk
- 1 cooked chicken breast, shredded
- 3 tablespoons olive oil
- 3 tablespoons finely chopped onion
- 3 garlic cloves, minced
- salt and black pepper to taste
- ½ cup fresh flat-leaf parsley, chopped
- ½ cup green olives, chopped
- soft cream cheese to taste
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Directions
- 1
In a large bowl, whisk together the sifted flour, salt, and baking powder.
- 2
Add the cold butter and lard. Rub with your fingertips until the mixture resembles coarse breadcrumbs.
- 3
Gradually add the cold milk, kneading until a smooth, pliable dough forms.
- 4
Wrap the dough in plastic wrap and refrigerate for 1 hour.
- 5
Heat the olive oil in a skillet over medium heat. Sauté the garlic and onion until softened and fragrant.
- 6
Add the shredded chicken, season with salt and pepper, stir well, and remove from heat.
- 7
Stir in the chopped parsley and olives. Let the filling cool completely.
- 8
Preheat the oven to 350 °F (180 °C). Line a baking sheet with parchment paper.
- 9
On a floured surface, roll out the dough and cut into circles about 4 inches (10 cm) in diameter.
- 10
Place a spoonful of filling in the center of each circle and add a small dollop of cream cheese.
- 11
Fold over to form a half-moon and seal the edges firmly with a fork.
- 12
Bake 20–25 minutes until golden brown. Serve warm or at room temperature.
💡 Chef's Tip
Keep the butter and lard as cold as possible — even freeze them briefly before use — for a flakier crust. Assembled unbaked pies can be refrigerated overnight or frozen for up to 1 month and baked straight from frozen, adding 5 extra minutes.
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Same category — Poultry
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