Easy Fried Chicken Pies & More: Delicious Homemade Hand Pie Recipes

Looking for a comforting meal that’s surprisingly easy to whip up? Look no further than these golden, crispy Fried Chicken Pies! They’re absolutely delicious and perfect for a cozy family dinner or a delightful snack. If you love the idea of a savory, self-contained meal, then homemade hand pies are your new go-to. From classic fried chicken pies to exciting vegetarian options and even a sweet treat, we’ve gathered a collection of our best hand pie recipes that are simple to make and packed with flavor.

These recipes are designed for convenience without sacrificing taste. Whether you’re planning a quick weeknight dinner, a fun snack for the kids, or an appetizer for your next gathering, these easy hand pies are sure to be a hit. Get ready to roll up your sleeves and discover your new favorite comfort food!

Quick Overview

• Main topic: Homemade Hand Pies
• Best for: Comfort food, snacks, easy meals, gatherings
• Number of recipes: 8
• Prep style: Frying and baking
• Reader benefit: Delicious, portable, customizable meals

Recipe 1: Easy Fried Chicken Hand Pies

This is the original recipe that inspired our hand pie adventure! A perfect blend of savory chicken and vegetables encased in a crispy, fried dough, these pies are a guaranteed crowd-pleaser.

Servings: 16 pies
Prep time: 45 minutes
Cook / chill / rest time: 20 minutes

Ingredients:

For the Dough:

• 4 cups all-purpose flour
• 200g margarine or butter, cold and cubed
• 1 teaspoon baking powder
• 1 teaspoon sugar
• 1/2 to 3/4 cup cold water (as needed)

For the Filling:

• 2 cups cooked minced chicken filling (e.g., shredded chicken breast or ground chicken)
• 1/2 cup diced onions
• 1/2 cup diced carrots
• 1/2 cup peas
• 1 teaspoon curry powder (or your favorite spices)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon oil, for sautéing vegetables

For Frying:

• Oil for deep-frying

Instructions:

1. Prepare the Dough: In a large bowl, combine flour, margarine/butter, baking powder, and sugar. Use your fingertips to rub the butter into the flour until it resembles coarse crumbs. Gradually add cold water, mixing until a soft, cohesive dough forms. Knead lightly for 2-3 minutes until smooth. Cover and let rest for 15 minutes.
2. Prepare the Filling: Heat 1 tablespoon of oil in a pan over medium heat. Sauté diced onions and carrots for 5-7 minutes until softened. Add peas, cooked minced chicken, curry powder, salt, and pepper. Cook for another 2-3 minutes, mixing well. Let the filling cool completely.
3. Assemble the Pies: Divide the dough into 16 equal portions. On a lightly floured surface, roll out each portion into a thin circle (about 5-6 inches in diameter). Place a spoonful of the cooled chicken and veggie filling in the center of each circle.
4. Shape the Pies: Fold the dough over the filling to form half-moon shapes. Firmly crimp the edges with a fork to seal them completely.
5. Fry the Pies: Heat enough oil for deep-frying in a deep pan or pot to 350°F (175°C). Carefully place the pies into the hot oil, frying in batches to avoid overcrowding.
6. Cook to Golden: Fry for 3-5 minutes per side, or until they are beautifully golden brown and crispy.
7. Drain and Serve: Remove the fried pies with a slotted spoon and let them drain excess oil on a wire cooling rack lined with paper towels. Serve warm and enjoy the savory, flavorful filling inside!

Storage / Serving / Usage Note: Best served warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in an oven or air fryer for crispiness.

Recipe 2: Creamy Spinach and Feta Hand Pies

A delightful vegetarian alternative, these hand pies combine the creamy texture of spinach with the tangy saltiness of feta cheese, all wrapped in a golden crust.

Servings: 12 pies
Prep time: 30 minutes
Cook / chill / rest time: 25 minutes

Ingredients:

For the Dough:

• 2 sheets store-bought puff pastry, thawed

For the Filling:

• 10 oz frozen chopped spinach, thawed and squeezed dry
• 4 oz feta cheese, crumbled
• 1/4 cup cream cheese, softened
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1 clove garlic, minced
• Salt and black pepper to taste

For Brushing:

• 1 egg yolk, mixed with 1 tablespoon water (egg wash)
• Sesame seeds (optional)

Instructions:

1. Prepare the Filling: In a bowl, combine the squeezed-dry spinach, crumbled feta, softened cream cheese, Parmesan cheese, beaten egg, minced garlic, salt, and pepper. Mix well until all ingredients are thoroughly combined.
2. Prepare the Dough: Unroll the thawed puff pastry sheets. Cut each sheet into 6 squares or circles.
3. Assemble the Pies: Place a spoonful of the spinach and feta filling onto one half of each pastry square/circle.
4. Shape and Seal: Fold the other half of the pastry over the filling to create a triangle or half-moon shape. Press the edges firmly with a fork to seal.
5. Egg Wash and Bake: Place the pies on a baking sheet lined with parchment paper. Brush the tops with egg wash and sprinkle with sesame seeds, if desired.
6. Bake: Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden brown and puffed.

Storage / Serving / Usage Note: Serve warm as an appetizer or light lunch. Store leftovers in the refrigerator for up to 2-3 days.

Recipe 3: Beef and Potato Samosa-Style Pies

Bring the flavors of India to your kitchen with these savory beef and potato pies, seasoned with aromatic spices and perfect for dipping.

Servings: 12 pies
Prep time: 40 minutes
Cook / chill / rest time: 25 minutes

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup vegetable oil
• 1/2 cup warm water (approx)

For the Filling:

• 1 lb ground beef
• 2 medium potatoes, boiled and mashed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, finely chopped (optional)
• 1 tablespoon curry powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin powder
• Salt and pepper to taste
• 2 tablespoons fresh cilantro, chopped

For Frying:

• Oil for deep-frying

Instructions:

1. Prepare the Dough: In a bowl, combine flour and salt. Add oil and rub into the flour. Gradually add warm water, mixing until a firm dough forms. Knead for 5-7 minutes until smooth. Cover and rest for 30 minutes.
2. Prepare the Filling: In a pan, brown ground beef. Drain excess fat. Add chopped onion, garlic, ginger, and green chili. Sauté until onions are softened. Stir in curry powder, turmeric, and cumin. Cook for 1 minute. Add mashed potatoes, salt, and pepper. Mix well and cook for 2-3 minutes. Stir in fresh cilantro and let cool.
3. Assemble the Pies: Divide the dough into 12 equal portions. Roll each portion into a thin circle. Place a spoonful of filling on one half of the circle.
4. Shape and Seal: Fold the dough over to form a half-moon shape. Pinch and crimp the edges to seal securely.
5. Fry the Pies: Heat oil in a deep pan to 350°F (175°C). Fry the pies in batches for 5-7 minutes, turning occasionally, until golden brown and crispy.

Storage / Serving / Usage Note: Serve hot with your favorite chutney or dipping sauce. Can be frozen raw or cooked.

Recipe 4: Sweet Potato and Black Bean Empanadas

A delicious and wholesome vegetarian option, these empanadas feature a hearty filling of sweet potato and black beans, seasoned with smoky spices.

Servings: 10-12 empanadas
Prep time: 35 minutes
Cook / chill / rest time: 25 minutes

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/2 cup warm water (approx)

For the Filling:

• 1 large sweet potato, peeled and diced (about 2 cups)
• 1 can (15 oz) black beans, rinsed and drained
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely diced
• 1 jalapeño, seeded and minced (optional)
• 1 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Juice of 1 lime
• 2 tablespoons fresh cilantro, chopped

For Brushing:

• 1 egg, beaten (optional, for gloss)

Instructions:

1. Prepare the Filling: Steam or boil diced sweet potato until tender (about 10-15 minutes). Mash lightly. In a pan, heat 1 tablespoon olive oil. Sauté red onion and jalapeño (if using) until softened. Add black beans, corn, cumin, and smoked paprika. Cook for 5 minutes. Stir in mashed sweet potato, lime juice, cilantro, salt, and pepper. Mix well and set aside to cool.
2. Prepare the Dough: In a bowl, combine flour and salt. Add olive oil and mix until crumbly. Gradually add warm water, mixing until a smooth dough forms. Knead for 5 minutes. Cover and let rest for 20 minutes.
3. Assemble the Empanadas: Divide the dough into 10-12 portions. Roll each into a 4-5 inch circle. Place a spoonful of filling on one half of the circle.
4. Shape and Bake: Fold the dough over, crimp the edges with a fork to seal. Place on a parchment-lined baking sheet. Brush with beaten egg if desired.
5. Bake: Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.

Storage / Serving / Usage Note: Serve warm with salsa or guacamole. Store refrigerated for 3-4 days.

Recipe 5: Breakfast Sausage and Cheese Hand Pies

A portable and delicious way to enjoy breakfast, these hand pies combine seasoned sausage with melted cheese for a truly satisfying start to your day.

Servings: 8 pies
Prep time: 20 minutes
Cook / chill / rest time: 18-20 minutes

Ingredients:

For the Dough:

• 1 sheet store-bought puff pastry, thawed

For the Filling:

• 1/2 lb breakfast sausage, cooked and crumbled
• 1/2 cup shredded cheddar cheese
• 1/4 cup finely chopped bell pepper (any color)
• 2 tablespoons finely chopped green onions
• 1 tablespoon milk or cream

For Brushing:

• 1 egg yolk, mixed with 1 tablespoon water (egg wash)

Instructions:

1. Prepare the Filling: In a bowl, combine the cooked and crumbled breakfast sausage, shredded cheddar cheese, chopped bell pepper, green onions, and milk. Mix well.
2. Prepare the Dough: Unroll the thawed puff pastry sheet. Cut into 8 equal squares.
3. Assemble the Pies: Place a spoonful of the sausage and cheese filling onto one corner of each pastry square.
4. Shape and Bake: Fold the opposite corner over to create a triangle. Press the edges firmly with a fork to seal. Place on a parchment-lined baking sheet.
5. Egg Wash and Bake: Brush the tops of the pies with egg wash. Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until golden brown and puffed.

Storage / Serving / Usage Note: Great for meal prep. Store in the refrigerator for up to 3 days; reheat in oven or microwave.

Recipe 6: Apple Cinnamon Hand Pies

Who says hand pies can’t be sweet? These delightful apple cinnamon hand pies are a comforting dessert, reminiscent of apple pie but in a convenient, portable form.

Servings: 8-10 pies
Prep time: 25 minutes
Cook / chill / rest time: 20-25 minutes

Ingredients:

For the Dough:

• 2 sheets refrigerated pie crusts

For the Filling:

• 2 medium apples (e.g., Gala, Honeycrisp), peeled, cored, and finely diced
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For Brushing/Dusting:

• 1 egg, beaten
• Powdered sugar, for dusting (optional)

Instructions:

1. Prepare the Filling: In a bowl, combine diced apples, granulated sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Mix well.
2. Prepare the Dough: Unroll the pie crusts onto a lightly floured surface. Cut each crust into 4-5 circles (about 4-5 inches in diameter).
3. Assemble the Pies: Place a spoonful of apple filling onto one half of each dough circle.
4. Shape and Bake: Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly with a fork to seal. Cut a small slit on top of each pie for steam to escape.
5. Egg Wash and Bake: Place the pies on a parchment-lined baking sheet. Brush the tops with beaten egg. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown.
6. Serve: Let cool slightly before serving. Dust with powdered sugar if desired.

Storage / Serving / Usage Note: Enjoy warm. Store leftover pies at room temperature for up to 2 days or refrigerated for longer.

Recipe 7: Quick Cheesy Pizza Pockets

When you crave pizza but need something portable, these cheesy pizza pockets are the answer. Simple to make and endlessly customizable with your favorite toppings!

Servings: 6-8 pockets
Prep time: 15 minutes
Cook / chill / rest time: 12-15 minutes

Ingredients:

For the Dough:

• 1 can (8 oz) refrigerated crescent roll dough or pizza dough sheet

For the Filling:

• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup mini pepperoni slices (or other small toppings like cooked sausage, diced peppers)
• 1/2 teaspoon Italian seasoning

For Brushing:

• 1 tablespoon olive oil (optional)
• Garlic powder (optional)

Instructions:

1. Prepare the Filling: In a small bowl, combine marinara sauce, mozzarella cheese, pepperoni, and Italian seasoning.
2. Prepare the Dough: Unroll the crescent roll dough or pizza dough sheet. If using crescent rolls, pinch seams together to form a solid sheet. Cut into 6-8 rectangles.
3. Assemble the Pockets: Spoon a portion of the pizza filling onto one half of each dough rectangle.
4. Shape and Bake: Fold the other half of the dough over the filling. Press the edges firmly with a fork to seal. Place on a parchment-lined baking sheet.
5. Bake: Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until golden brown and bubbly. If desired, brush with olive oil mixed with garlic powder before baking for extra flavor.

Storage / Serving / Usage Note: Serve warm with extra marinara for dipping. Great for lunchboxes or after-school snacks.

Recipe 8: Mushroom and Thyme Savory Pastries

Elevate your hand pie game with these elegant mushroom and thyme pastries. The earthy flavors of mushrooms are perfectly complemented by fresh thyme in a delicate, flaky crust.

Servings: 8-10 pastries
Prep time: 25 minutes
Cook / chill / rest time: 20 minutes

Ingredients:

For the Dough:

• 1 sheet store-bought puff pastry, thawed

For the Filling:

• 8 oz mixed mushrooms (cremini, button, shiitake), thinly sliced
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 1/4 cup cream cheese, softened
• 2 tablespoons fresh thyme leaves, chopped
• 1 tablespoon olive oil
• Salt and black pepper to taste

For Brushing:

• 1 egg yolk, mixed with 1 tablespoon water (egg wash)

Instructions:

1. Prepare the Filling: Heat olive oil in a pan over medium-high heat. Add sliced mushrooms and cook until browned and most of their liquid has evaporated (about 7-10 minutes). Add minced shallot and garlic, cook for another 2-3 minutes. Remove from heat and let cool slightly. Stir in softened cream cheese, chopped fresh thyme, salt, and pepper.
2. Prepare the Dough: Unroll the thawed puff pastry sheet. Cut into 8-10 equal squares.
3. Assemble the Pastries: Place a spoonful of the mushroom and thyme filling onto one half of each pastry square.
4. Shape and Bake: Fold the other half of the pastry over the filling to create a half-moon or triangle shape. Press the edges firmly with a fork to seal.
5. Egg Wash and Bake: Place the pastries on a parchment-lined baking sheet. Brush the tops with egg wash. Bake in a preheated oven at 400°F (200°C) for 18-20 minutes, or until golden brown and puffed.

Storage / Serving / Usage Note: Serve as a sophisticated appetizer or a light meal. Best enjoyed fresh.

Simple Tips for Best Results

• Chill Your Dough: For flakier crusts, especially with homemade dough, chilling it for 15-30 minutes before rolling can make a big difference.
• Don’t Overfill: Be careful not to put too much filling, as this can make the pies difficult to seal and prone to bursting during cooking.
• Seal Tightly: Use a fork or your fingers to firmly crimp the edges of your hand pies. A good seal prevents the filling from leaking out.
• Consistent Heat: When frying, maintain a consistent oil temperature (around 350°F / 175°C) for even cooking and golden-brown results. Use a thermometer if possible.
• Cool Filling: Always ensure your filling is completely cooled before adding it to the dough. Hot filling can make the dough sticky and difficult to work with.
• Customize Your Flavors: Don’t be afraid to experiment with different spices, herbs, or even cheese varieties in your fillings to suit your taste.

FAQ

Can I bake these hand pies instead of frying?

Yes, most savory hand pies can be baked! Brush them with an egg wash for a golden finish and bake at 375°F (190°C) for 20-25 minutes, or until golden brown. Frying typically results in a crispier, richer crust.

What kind of dough is best for hand pies?

The best dough depends on the recipe and desired texture. Puff pastry offers a flaky, buttery crust, while a simple shortcrust or all-purpose flour dough can provide a more substantial, chewable base. Store-bought pie crusts or crescent roll dough are also great shortcuts.

How can I prevent the filling from being watery?

For vegetable-based fillings, ensure you cook down any excess moisture before assembling the pies. For spinach, squeeze out as much water as possible after thawing. For meat fillings, drain any fat or liquid after cooking.

Final Thoughts

From the classic Easy Fried Chicken Pies to a range of exciting savory and sweet variations, homemade hand pies are a testament to comforting, delicious food that’s both fun to make and eat. They’re perfect for any occasion, offering a portable and flavorful meal or snack that the whole family will love. Experiment with these recipes, make them your own, and enjoy the satisfaction of creating these golden pockets of joy in your kitchen!