In a small, Northern Vermont Kitchen, we sate our appetites with homemade meals and a love of local ingredients.

Cheddar, Broccoli and Chicken Hand Pies

I’m a big fan of chicken. Specifically, I’m a big fan of making fun things with leftover chicken. I’m also a huge fan of cheese, dill, and broccoli.

See where this is going?

Oh, yeah.

Hello, creamy, dilly, savory, chicken hand pies.

The other fun thing about this recipe is that it comes together in less than five minutes, which makes it the perfect meal for when you’re binging on Netflix. The other thing I really like about this dish is that it screams, “Hello, spring!” I paired it with a microgreen salad – and wow.

It was amazing.

So, when you have some leftover chicken and some basic ingredients – give these guys a shot. They’re perfect on a Monday, and pretty enough for a cocktail party.

Cheddar Broccoli and Chicken Hand Pies

Yield: 3 pies

Ingredients:

1-piece puff pastry, thawed

1 cup cooked shredded chicken

½ cup whipped cream cheese

½ cup grated sharp cheddar cheese + 1 tablespoon for crust

½ cup cooked broccoli, roughly chopped

2 tablespoons chopped chives

1 ½ teaspoons dried dill

1 egg

Instructions:

Preheat oven to 425 degrees.

Cut puff pastry along the 2 seams. Cut each of the 3 pieces in half.

In a large bowl, combine the chicken, cream cheese, ½ cup cheddar, broccoli, chives, and dill.

Divide chicken mixture between half of the puff pastry. Top with remaining puff pastry.

Gently using your hands, press out remaining puff pastry so that it’s slightly larger than the pieces with the filling.

Pinch both pieces of pastry closed. Using the tines of a fork, go around all of the edges to make sure they’re completely sealed.

Cut 3 slits in the top of the pies.

Place on a large, parchment lined baking sheet.

Whisk the egg in a small bowl, and brush on the top of the pies. Sprinkle with reserved cheddar cheese.

Bake for 10-12 minutes, or until golden brown and bubbly.

Serve immediately.

(Photos by Launie Kettler)

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