Try this Chicken & Vegetable Hand Pies recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 425 degrees. Bring a small pot to boil over high heat. Add potatoes and cook until tender. Meanwhile, cook onion, celery, carrots, and olive oil in a large skillet over medium heat. Cook for about 10-12 minutes, until onions are tender. Season with salt & pepper. Add butter, cooked chicken, and broth to skillet and allow to simmer for a few minutes.
Add flour and mix well, forming a thick pie filling. Slice pie crust into four large squares per sheet, making 8 squares total. Arrange 4 pie squares on a lined baking sheet. Spoon chicken filling onto squares, leaving plenty of room to seal the dough.
Top with the remaining four squares. Pinch sides together and press with a fork around the perimeter. Place two incisions in the top of the dough with a sharp knife.
Whisk together egg and 1 tablespoon of water. Brush over tops of pastries and bake in oven for 15-20 minutes, or until golden brown.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 316 | ||
Calories from Fat: 72 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8g | 11 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 125.6mg | 39 % | |
Sodium 431mg | 15 % | |
Potassium 675.6mg | 18 % | |
Total Carbohydrate 25.7g | 8 % | |
Dietary Fiber 4.2g | 17 % | |
Sugars, other 21.5g | ||
Protein 34.9g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 316
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