Ingredients

The following ingredients have 5 Servings
  • 2 Rolls of Pie Crust, at room temperature
  • 1 tablespoon Butter
  • 1 cup of thinly Sliced Mushrooms
  • Salt and Pepper
  • 1/2 cup Chopped White Onion
  • 1/2 cup Chopped Carrot
  • 1/2 cup Chicken Stock
  • 1/4 cup White Wine
  • 1 1/2 cups Chopped Chicken
  • 1/4 teaspoon Thyme
  • 1/4 teaspoon Tarragon
  • 1 cup of Fresh Chopped Spinach
  • 1/2 cup Cheddar Cheese
  • 1 tablespoon Olive Oil

Instruction

  • Heat your oven to 375 degrees.
  • Start by melting the butter in a skillet over medium heat. Once melted, add the mushrooms and season with salt and pepper. Saute the mushrooms for 4 minutes, then add the onion and carrot and cook for another 3 minutes.
  • Add the chicken stock, white wine, chicken, thyme, and tarragon. Let simmer for 5-7 minutes, until most of the liquid has been absorbed. Let cool while you prepare the pie crust.
  • Unroll the pie crusts, and use a bowl about 5 inches in diameter to cut two circles from each of the pie crusts. Roll out the remaining pie crust and cut a fifth circle. You might even have enough dough for a 6 hand pies - go for it!
  • Now it is time to assemble the hand pies. Start with a small handful of spinach, and then add about 1/4 cup of the chicken filling. Top with a small handful of cheddar cheese.
  • Then carefully fold the dough in half. Press the edges together and fold them up, then use a fork to seal the edges. Repeat using all of the dough.
  • If you have a silpat, I recommend using it. Arrange the handpies on a pan and place then in the oven to bake.
  • After 20 minutes, remove the pies from the oven and brush them generously with olive oil. Then return then to the oven for another 5 minutes, or until golden brown.