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Chicken Pot Pie Hand Pies

5 1

Comfort food in a portable package!   These hand-held bundles of goodness take classic chicken potpie and wrap it up in a delicious biscuit.  Adds a little fun to dinnertime or a great addition to your party menu.

serves 8 people

Ingredients

cost per recipe: $11.75

The price is determined by the national average.

  • 2

    tablespoons butter

  • 1

    medium onion, diced (about 1/2 cup)

  • 2

    small stalks celery, diced (about 1/2 cup)

  • 1

    large carrot, peeled and diced (about 1/2 cup)

  • 1

    sprig fresh thyme leaves

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

  • 2

    cups diced cooked chicken

  • 5

    tablespoons chopped fresh parsley

  • 2

    packages (16.3 ounces each) biscuit dough (jumbo-sized, 8 biscuits per package)

view nutrition info

How to Make It

Heat the oven to 350°F.  Line 2 baking sheets with parchment paper. Heat 1 tablespoon butter in a 4-quart saucepan over medium-high heat.  Add the onion, celery, carrot and thyme sprig and cook for 5 minutes or until the vegetables are tender, stirring occasionally.  Remove and discard the thyme sprig. Stir in the soup, chicken and 1/4 cup parsley.  Remove the skillet from the heat and let cool. Flatten each dough piece into a 4-inch circle.  Spoon about 1/4 cup chicken mixture in the center of each dough circle.  Bring the edges of the dough up to the center over the filling and pinch firmly to seal, forming round, filled hand pies.  Place the hand pies, seam-side down, onto the baking sheets. Melt the remaining butter and stir in the remaining parsley.  Brush the butter mixture over the filled hand pies. Bake for 15 to 20 minutes or until the hand pies are golden brown.
Step 1

Heat the oven to 350°F.  Line 2 baking sheets with parchment paper.

Step 2

Heat 1 tablespoon butter in a 4-quart saucepan over medium-high heat.  Add the onion, celery, carrot and thyme sprig and cook for 5 minutes or until the vegetables are tender, stirring occasionally.  Remove and discard the thyme sprig.

Step 3

Stir in the soup, chicken and 1/4 cup parsley.  Remove the skillet from the heat and let cool.

Step 4

Flatten each dough piece into a 4-inch circle.  Spoon about 1/4 cup chicken mixture in the center of each dough circle.  Bring the edges of the dough up to the center over the filling and pinch firmly to seal, forming round, filled hand pies.  Place the hand pies, seam-side down, onto the baking sheets.

Step 5

Melt the remaining butter and stir in the remaining parsley.  Brush the butter mixture over the filled hand pies.

Step 6

Bake for 15 to 20 minutes or until the hand pies are golden brown.

Recipe Tips

  • Parchment paper prevents sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the hand pies to brown more quickly, so begin checking for doneness 5 minutes early. 

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Made With
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

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Ratings & Reviews

(1)
  • Elizabeth J.

    April 9, 2018

    fun bake

    It was a little more labor intensive than planed but it was really good. If you like a little more sauce add a little water to it before making the pies.

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