What type of chicken is best for these hand pies?

Cooked chicken breast works best, finely chopped for even filling distribution. Rotisserie chicken can be a convenient option.

How do I achieve a flaky crust for the hand pies?

Use ready-rolled puff pastry and handle it gently, avoiding overworking the dough. A quick chill before baking helps maintain flakiness.

Yes, the filling can be made in advance and refrigerated to save time on assembly day.

Pair them with a crisp white wine like Pinot Grigio or a fresh green salad for a balanced snack.

Bake the hand pies at 400°F (200°C) for 20–25 minutes until golden and puffed.

Golden, flaky hand pies filled with zesty chicken piccata—juicy chicken, tangy lemon, and capers—perfectly portable and irresistibly delicious.

This recipe has become a favorite at family gatherings because it combines the brightness of lemon with the comfort of a hand pie.

For the Filling: 1 cup cooked chicken breast, finely chopped 2 tablespoons capers, rinsed and chopped 2 tablespoons fresh parsley, chopped 1 tablespoon lemon zest 2 tablespoons fresh lemon juice 1/4 cup grated Parmesan cheese 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/3 cup low-sodium chicken broth
For the Dough: 1 sheet (225 g) ready-rolled puff pastry, thawed 1 egg, beaten (for egg wash)

Step 1:: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2:: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and cook until thickened, about 2 minutes. Remove from heat.
Step 3:: In a medium bowl, combine chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan, garlic powder, salt, pepper, and the prepared roux. Mix until well combined. Let cool slightly.
Step 4:: Unroll puff pastry on a lightly floured surface. Cut into 8 circles (about 4 inches/10 cm in diameter). Gather scraps, reroll, and cut more circles if needed.
Step 5:: Place 2 tablespoons of filling in the center of each circle. Brush the edges lightly with beaten egg. Fold over to form a half-moon and press edges to seal. Crimp with a fork.
Step 6:: Place pies on the prepared baking sheet. Brush tops with remaining egg wash.
Step 7:: Bake for 20–25 minutes, or until golden brown and puffed. Cool slightly before serving.

This recipe always brings smiles at family parties especially when paired with a crisp white wine.

Saucepan Mixing bowl Rolling pin Circular cookie cutter (or glass) Baking sheet Pastry brush Fork

Contains Wheat (gluten), Egg, Milk (dairy), Chicken Capers may be processed with other allergens Check labels if concerned

260 calories per serving 15 g total fat 20 g carbohydrates 10 g protein

Enjoy these hand pies fresh out of the oven for best flavor and texture.

→ What type of chicken is best for these hand pies?: Cooked chicken breast works best, finely chopped for even filling distribution. Rotisserie chicken can be a convenient option.
→ How do I achieve a flaky crust for the hand pies?: Use ready-rolled puff pastry and handle it gently, avoiding overworking the dough. A quick chill before baking helps maintain flakiness.
→ Can I prepare the filling ahead of time?: Yes, the filling can be made in advance and refrigerated to save time on assembly day.
→ What can I serve these hand pies with?: Pair them with a crisp white wine like Pinot Grigio or a fresh green salad for a balanced snack.
→ How long should the hand pies bake?: Bake the hand pies at 400°F (200°C) for 20–25 minutes until golden and puffed.