Name: Handheld Chicken Pot Pie Recipe
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6 tbsp. Unsalted Butter, Divided; 1 cup Chopped Celery; 1 cup Chopped Carrot; 1 cup Diced Potato; 2 cups Chopped Yellow Onion; 1/4 tsp. Dried Thyme; 1/4 tsp. Dried Rosemary; 1/2 tsp. Salt; 1 cup Peas (Frozen Is Fine); 2 cups Diced Cooked Chicken; 1/2 cup Flour; 3 cups Chicken Stock; 3 3/4 cups All-purpose Flour; 3 sticks Unsalted Butter, Cubed; 1/2 to 2/3 cup Cold Ice Water, As Needed; 1 Egg, Beaten With 1 Tablespoon Water (Egg Wash)

If you’ve ever wanted all the comforting goodness of a classic chicken pot pie but in a super convenient, on-the-go form, then this Handheld Chicken Pot Pie Recipe is exactly what you need. I absolutely love how these little pockets turn out — buttery flaky crust packed with creamy, flavorful chicken and veggie filling that’s perfect for lunch, dinner, or even a cozy picnic snack. Trust me, once you try this recipe, you’ll find yourself making them on repeat!

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Why You’ll Love This Recipe

All-in-One Convenience: These handheld pies make it easy to enjoy classic comfort food without the fuss of a fork or plate.
Flaky, Buttery Crust: I’m obsessed with the crust—it’s irresistibly tender and crisp, making every bite a textural delight.
Versatile Filling: The filling balances hearty chicken, fresh veggies, and herbs for a comforting flavor that never gets old.
Perfect for Meal Prep: Make a batch, freeze extras, and pull them out whenever you need a quick delicious meal.

A close-up of a woman's hand holding a half-eaten pastry with a golden brown crust. Inside the pastry, there are three visible layers: a creamy white sauce, mixed with small chunks of orange carrots and bright green peas. The background shows blurred white marbled texture with shapes of other pastries. photo taken with an iphone --ar 2:3 --v 7 - Handheld Chicken Pot Pie, chicken pot pie pastry pockets, portable chicken pot pie, flaky chicken pie snack, easy chicken pie on-the-go

Ingredients You’ll Need

The magic of this handheld chicken pot pie recipe lies in quality ingredients that work beautifully together—the buttery pastry and creamy, herbaceous filling. When shopping, fresh vegetables and good quality cooked chicken will make a world of difference.

Flat lay of a small mound of diced cooked chicken with natural browned edges, a neat pile of chopped yellow onion with bright, translucent layers, a heap of chopped celery stalks in fresh light green, a cluster of chopped orange carrot cubes, a small pile of diced white-fleshed potato with clean edges, a small white bowl filled with fresh green peas, a small white bowl of golden unsalted butter chunks, a small white bowl holding fine white all-purpose flour, a small white bowl containing pale beige flour dusted with dried thyme and rosemary herbs, a smooth whole brown egg with a clean shell, and a small white bowl of clear chicken stock — all arranged with perfect symmetry and realistic proportions on a simple white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Handheld Chicken Pot Pie, chicken pot pie pastry pockets, portable chicken pot pie, flaky chicken pie snack, easy chicken pie on-the-go

Unsalted Butter: Essential for flaky crust and rich filling flavor—make sure it’s cold for the crust and divided for the filling.
Celery: Adds subtle crunch and freshness to the filling.
Carrot: Sweetness and color that brighten the filling.
Potato: Gives the filling a creamy, hearty texture.
Yellow Onion: The base flavor that adds depth and sweetness when cooked down.
Dried Thyme & Rosemary: Classic herbs that bring a savory warmth.
Salt: Enhances all the flavors, don’t skimp!
Peas: Frozen peas are convenient and add a pop of color and sweetness.
Diced Cooked Chicken: This is your star protein – rotisserie chicken works great.
Flour: For thickening the filling and crafting the dough.
Chicken Stock: Adds flavor and moisture to the filling.
All-purpose Flour: The base for your flaky, tender crust.
Cold Ice Water: Helps bring the dough together without melting the butter.
Egg (for Egg Wash): Gives your pies a beautiful golden finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this handheld chicken pot pie recipe my own, tweaking fillings and herbs depending on what’s in my fridge or the season. You can definitely swap ingredients to fit your mood or dietary needs.

Vegetarian Version: Replace chicken with hearty mushrooms or lentils—I once made this for a friend who’s vegetarian, and it was a huge hit!
Spicy Twist: Add a pinch of cayenne or some chopped jalapeños to the filling for a subtle kick that surprises every time.
Herb Swap: Fresh herbs like parsley or tarragon can elevate the filling’s flavor, especially if you have some on hand from your garden.
Gluten-Free Crust: You can swap the flour with a gluten-free blend—I tried this once with great results; just chill the dough well before handling.

How to Make Handheld Chicken Pot Pie Recipe

Step 1: Prepare the Filling

Start by melting 4 tablespoons of butter in a large skillet over medium heat. Sauté your chopped onion, celery, carrot, and potato until they start to soften—usually about 8 to 10 minutes. This slow cooking draws out their natural sweetness, which I think makes the filling irresistible. Then sprinkle in your flour—this creates the classic thick gravy base. Gradually whisk in the chicken stock, stirring constantly to avoid lumps. Add in peas, cooked chicken, salt, thyme, and rosemary. Let this simmer gently until thickened, about 10 minutes. The key here is patience; rushing this step can leave your filling runny or bland. Once done, set it aside to cool while you make the crust.

Step 2: Make the Flaky Crust

For the crust, I like using cold, cubed unsalted butter and chill the ice water in advance. Combine the flour with the butter in a food processor or by hand, cutting the butter just until pea-sized pieces remain. Then gradually add the cold water, just enough to bring the dough together. Resist the urge to overwork it—this keeps the crust tender and flaky. Form the dough into two discs wrapped in plastic wrap and chill for at least 30 minutes; this resting time is what makes the dough manageable and extra flaky.

Step 3: Assemble Your Handheld Pies

Roll out chilled dough into circles about 6 inches wide. Spoon the filling into the center, being careful not to overfill—otherwise, they’ll leak while baking. I’ve found that using an ice cream scoop helps measure even portions which make the pies look neat and bake evenly. Fold over the dough circles and crimp edges with a fork or your fingers to seal. Brush each pie with egg wash to get that beautiful golden crust we all love.

Step 4: Bake Until Golden Perfection

Bake the pies on a parchment-lined baking sheet at 375°F (190°C) for 35–40 minutes, until the crust is puffed and golden brown. Keep an eye on them—the filling should bubble lightly through vents but not overflow. Let them rest for 5 minutes before digging in; that’s how I avoid burns but still enjoy them warm and melty.

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Pro Tips for Making Handheld Chicken Pot Pie Recipe

Keep Butter and Water Ice Cold: This ensures the crust stays flaky and doesn’t get tough.
Precook the Filling Fully: The filling should be thick and cool before assembling to prevent soggy crusts.
Use Egg Wash Generously: It gives the pies that gorgeous golden sheen and helps seal the edges.
Don’t Overfill Your Pies: Leaving some space avoids messy leaks and helps pies keep their shape.

How to Serve Handheld Chicken Pot Pie Recipe

The image shows two golden brown empanadas on a wooden board with crimped edges and steam vents on top, one near the center and the other at the bottom right corner. Above the empanadas, there are several long, yellow carrots laid out diagonally from left to right. To the upper right of the carrots, there is a large onion with a textured skin. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7 - Handheld Chicken Pot Pie, chicken pot pie pastry pockets, portable chicken pot pie, flaky chicken pie snack, easy chicken pie on-the-go

Garnishes

I like to add a little fresh parsley or thyme on top after baking—it adds a fresh herbal note and a pop of color that makes these handheld pot pies feel special. A light sprinkle of flaky sea salt on the crust right out of the oven is another small but delightful touch I swear by.

Side Dishes

These handheld chicken pot pies are pretty hearty on their own, but I often pair them with a crisp green salad or some roasted veggies to balance richness. In cooler months, a bowl of creamy tomato soup alongside makes a comforting lunch that my family absolutely loves.

Creative Ways to Present

For special occasions, I’ve shaped the pies into mini hand pies with decorative edges or used pastry cutters to create fun shapes like leaves atop the filling. Serving them in a rustic wooden board or wrapped in parchment with a sprig of herbs makes for a charming presentation that impresses guests every time.

Make Ahead and Storage

Storing Leftovers

Leftover handheld chicken pot pies can be stored in an airtight container in the refrigerator for up to 3 days. I recommend reheating them in the oven rather than the microwave to keep that crust flaky and crisp—just wrap loosely in foil and heat at 350°F for about 15 minutes.

Freezing

I often make a double batch and freeze half. After assembling but before baking, freeze them on a baking sheet until firm, then transfer to freezer bags. When you’re ready, bake straight from frozen—add a few extra minutes to the baking time and remove the foil at the end to crisp up the crust.

Reheating

Reheat leftovers in a 350°F oven for 15-20 minutes, or until warmed through. This method keeps the crust crisp and filling deliciously creamy—microwaving tends to make things soggy, which is the last thing you want for these pies!

FAQs

Can I use store-bought pie crust for this handheld chicken pot pie recipe?

Absolutely! While making your own crust adds that extra flavor and flakiness, store-bought pie crust is a convenient shortcut that still yields tasty results, especially if you’re short on time.
How do I prevent the crust from getting soggy?

Avoid soggy crusts by making sure your filling is fully cooled and thick before filling your pies. Also, baking directly on a hot oven rack or a perforated baking sheet can help steam escape and keep the crust crisp.
Can I make these handheld chicken pot pies ahead of time?

Yes! You can assemble the pies and freeze them unbaked. When needed, bake them from frozen adding a few extra minutes — easy meal prep magic.
What’s the best chicken to use for the filling?

I like to use shredded cooked chicken breast or rotisserie chicken because it’s flavorful and tender, but any cooked chicken you have on hand works perfectly.

Final Thoughts

Honestly, this handheld chicken pot pie recipe has become one of my go-to comfort foods because it combines everything I love—flaky crust, hearty filling, and easy portability. I remember the first time I made these, my family went crazy for them and asked me to keep them in the rotation. If you’re looking for something cozy but convenient, give this recipe a try. I promise, you’ll fall in love just like I did!