I was excited when I came across this recipie for Chicken & Veggie Handpies from Rachel Schultz, you can find her post here.
Boy was she right. These are delicious! I decided to stuff a lot more veggies to mine, but the general idea is the same!
I started out making my own piecrust, from none other than Smitten Kitchen. I had never made it before, but let me tell you it was divine! She had such a good explanation for every step that I never felt confused. You could also use a boxed pie crust, but what is the fun in that? (I mean, probably a lot of fun as in, doing fun things by saving a lot of time…but I just love saying “I made it from scratch!”)
I replaced one potato with a bag of Green Giant, Backyard Potatoes- I had them on hand and they are delicious and easy.
I also added some frozen spinach and corn that I had on hand. Excuse the iphone photos on my non-glam counter.
1 bag green giant backyard potatoes
1 cup of corn
1 cup of spinach
1 tablespoon olive oil
1 onion, diced
1 stalk celery, diced
2 carrots, chopped
1 tablespoon butter
3/4 cup whole wheat flour
14 ounces chicken stock
2 boneless, skinless chicken breasts, cooked and shredded
Salt & pepper
Preheat oven to 425 degrees. Microwave Backyard Potatoes for time on bag, usually 5-8 minutes. Meanwhile, cook onion, celery, carrots, corn and olive oil in a large skillet over medium heat. Cook for about 10-12 minutes, until onions are tender. Add in spinach for a minute or two- you don’t want soggy spinach. 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 large squares, make sure they are the same size so they can easily have a partner. Arrange 4 pie squares on a lined baking sheet. Spoon chicken filling onto squares, leaving plenty of room to seal the dough. Place the matching square on top and seal. 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.
These got the JPS stamp of approval- we ate these for days! Thanks for the great recipe Rachel!