Unlock Deliciousness: Master Yummy Chicken Lattice Pies & More Savory Hand Pie Recipes

Looking for a comforting and satisfying meal or snack that’s easy to make? These Yummy Chicken Lattice Pies are the perfect solution, featuring a crispy, golden crust and a delicious, savory chicken and vegetable filling. They’re ideal for a cozy dinner, a packed lunch, or even a delightful appetizer at your next gathering. With our step-by-step guide, mastering these golden delights is simpler than you think.

But why stop at just one delicious pie? We’ll also explore several other savory hand pie variations, each bringing its unique flavor profile to your table. From classic beef to speedy tuna and vegetarian options, get ready to discover a world of easy-to-make, incredibly tasty hand pies that will quickly become family favorites.

Quick Overview

• Main topic: Savory Hand Pies
• Best for: Lunch, dinner, snacks, meal prep, appetizers
• Number of recipes: 6
• Prep style: Baking
• Reader benefit: Easy-to-follow recipes for delicious, versatile comfort food

Recipe 1: Yummy Chicken Lattice Pies

This recipe, inspired by the classic, brings together tender chicken and wholesome vegetables in a creamy, savory sauce, all encased in flaky puff pastry with a beautiful lattice top.

Servings: 6
Prep time: 30 minutes
Cook / chill / rest time: 25-30 minutes

Ingredients:

• 1 tbsp unsalted butter
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 small carrot, finely diced
• 1/2 cup frozen peas
• 2 tbsp all-purpose flour
• 1 cup chicken broth
• 1/4 cup heavy cream
• 2 cups cooked chicken, shredded
• 1/2 tsp dried thyme
• Salt and black pepper to taste
• 2 sheets (17.3 oz total) puff pastry, thawed
• 1 large egg, beaten (for egg wash)

Instructions:

1. In a large skillet, melt butter over medium heat. Add onion, carrot, and garlic; sauté until softened, about 5-7 minutes. Stir in peas.
2. Sprinkle flour over the vegetables and cook for 1 minute, stirring constantly, to create a roux.
3. Gradually whisk in chicken broth and cream, stirring until the mixture thickens.
4. Add shredded chicken, dried thyme, salt, and pepper. Simmer for 2-3 minutes, allowing flavors to meld. Remove from heat and let cool slightly.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. On a lightly floured surface, roll out each puff pastry sheet slightly. Using a 4-inch round cutter, cut out 6 circles from each sheet (12 circles total).
7. Place 6 pastry circles on the prepared baking sheet. Spoon a generous amount of chicken filling onto the center of each circle, leaving a 1/2-inch border.
8. For the lattice top, cut the remaining 6 pastry circles into thin strips. Arrange these strips over the filling to create a lattice pattern, pressing the edges to seal with the bottom pastry circle. You can also use a lattice cutter if available.
9. Brush the tops of the pies with the beaten egg wash.
10. Bake for 25-30 minutes, or until the pastry is golden brown and puffed.

Storage / Serving / Usage Note: Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Recipe 2: Classic Beef & Vegetable Hand Pies

These hearty hand pies are a fantastic way to enjoy a savory beef filling, perfect for a satisfying lunch or dinner.

Servings: 6
Prep time: 30 minutes
Cook / chill / rest time: 30-35 minutes

Ingredients:

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp all-purpose flour
• 1.5 cups beef broth
• 1/2 tsp dried rosemary
• Salt and pepper to taste
• 2 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned. Drain excess fat.
2. Add onion, carrot, and celery to the skillet. Sauté until vegetables are tender, about 7-10 minutes.
3. Stir in flour and cook for 1 minute. Gradually add beef broth and rosemary, stirring until the mixture thickens. Season with salt and pepper. Remove from heat and let cool.
4. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Roll out puff pastry sheets and cut into 6-inch squares or circles.
6. Spoon beef filling onto one half of each pastry shape. Fold the other half over the filling to create a semi-circle or triangle. Crimp the edges with a fork to seal.
7. Cut a few small slits on top of each pie for steam to escape. Brush with egg wash.
8. Bake for 30-35 minutes, or until golden brown and cooked through.

Storage / Serving / Usage Note: Best served warm. Store leftovers refrigerated for up to 3 days.

Recipe 3: Speedy Tuna Melt Puff Pastry Pockets

These quick and easy tuna melt pockets are perfect for a fuss-free lunch or a savory snack, ready in no time!

Servings: 4
Prep time: 15 minutes
Cook / chill / rest time: 20 minutes

Ingredients:

• 1 sheet puff pastry, thawed
• 1 (5 oz) can tuna, drained
• 1/4 cup mayonnaise
• 1 tbsp chopped red onion or chives
• 1/2 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium bowl, combine drained tuna, mayonnaise, red onion (or chives), shredded cheddar cheese, salt, and pepper. Mix well.
3. Roll out the puff pastry sheet slightly and cut it into four equal squares.
4. Spoon a quarter of the tuna mixture onto one half of each pastry square.
5. Fold the other half of the pastry over the filling and crimp the edges with a fork to seal.
6. Place the pockets on the prepared baking sheet. Cut a small slit on top of each pocket. Brush with beaten egg.
7. Bake for 20 minutes, or until golden brown and puffed.

Storage / Serving / Usage Note: Best enjoyed fresh and warm. Not ideal for long-term storage or reheating.

Recipe 4: Mushroom and Spinach Savory Turnovers

A delicious vegetarian option, these turnovers are packed with earthy mushrooms and vibrant spinach in a creamy sauce.

Servings: 6
Prep time: 25 minutes
Cook / chill / rest time: 25 minutes

Ingredients:

• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 2 cups fresh spinach
• 1 small shallot, minced
• 2 oz cream cheese, softened
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• 2 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add mushrooms and shallot, cook until mushrooms are softened and browned, about 8-10 minutes.
2. Stir in spinach and cook until wilted. Remove from heat and stir in cream cheese and Parmesan cheese until melted and combined. Season with salt and pepper. Let cool slightly.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Roll out puff pastry sheets and cut into 6-inch squares.
5. Spoon filling onto one half of each square. Fold the other half over and crimp the edges with a fork to seal.
6. Place turnovers on the prepared baking sheet, make a few small slits on top, and brush with egg wash.
7. Bake for 25 minutes, or until golden brown and puffed.

Storage / Serving / Usage Note: Serve warm. Can be stored in the refrigerator for up to 2 days.

Recipe 5: Turkey and Cranberry Hand Pies

A festive and flavorful option, perfect for using up leftover turkey or for a seasonal treat, these pies combine savory turkey with sweet-tart cranberries.

Servings: 6
Prep time: 20 minutes
Cook / chill / rest time: 25-30 minutes

Ingredients:

• 1 tbsp butter
• 1/4 cup finely diced celery
• 1/4 cup finely diced onion
• 2 cups cooked turkey, shredded or diced
• 1/2 cup cranberry sauce (jellied or whole berry)
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste
• 2 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. In a skillet, melt butter over medium heat. Add celery and onion and cook until softened, about 5 minutes.
2. Remove from heat and stir in cooked turkey, cranberry sauce, and parsley. Season with salt and pepper. Let cool slightly.
3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
4. Roll out puff pastry sheets and cut into 6-inch squares.
5. Spoon filling onto one half of each square. Fold the other half over and crimp the edges with a fork to seal.
6. Place pies on the prepared baking sheet, make a few small slits on top, and brush with egg wash.
7. Bake for 25-30 minutes, or until golden brown.

Storage / Serving / Usage Note: Excellent with a side of gravy. Store refrigerated for up to 3 days.

Recipe 6: Curry Chicken Empanadas

Infused with aromatic curry spices, these empanadas offer a delightful twist on the classic chicken pie, bringing bold flavors to your table.

Servings: 6
Prep time: 25 minutes
Cook / chill / rest time: 25 minutes

Ingredients:

• 1 tbsp olive oil
• 1 small onion, finely diced
• 1 clove garlic, minced
• 1 tbsp curry powder
• 1/2 tsp ground cumin
• 1 cup cooked chicken, shredded or diced
• 1/4 cup chicken broth
• 2 tbsp plain Greek yogurt or sour cream
• Salt and pepper to taste
• 2 sheets puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Heat olive oil in a skillet over medium heat. Add onion and garlic; sauté until softened, about 5 minutes.
2. Stir in curry powder and cumin; cook for 1 minute until fragrant.
3. Add shredded chicken and chicken broth. Simmer for 3-5 minutes until most liquid has evaporated.
4. Remove from heat and stir in Greek yogurt (or sour cream). Season with salt and pepper. Let cool slightly.
5. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. Roll out puff pastry sheets and cut into 5-inch rounds.
7. Spoon chicken filling onto one half of each round. Fold the other half over the filling to create a semi-circle. Crimp the edges with a fork to seal.
8. Place empanadas on the prepared baking sheet. Cut a few small slits on top of each. Brush with egg wash.
9. Bake for 25 minutes, or until golden brown.

Storage / Serving / Usage Note: Serve warm, perhaps with a cooling dip. Stores well in the refrigerator for up to 3 days.

Simple Tips for Best Results

• Keep Pastry Cold: Puff pastry is easier to work with when cold. If it gets too warm, chill it in the refrigerator for 10-15 minutes before rolling or cutting.
• Don’t Overfill: Be careful not to overfill your pies, as this can make sealing difficult and may cause the filling to leak out during baking.
• Ensure a Tight Seal: Use a fork to crimp the edges firmly. A good seal prevents the filling from escaping and helps maintain the pie’s shape.
• Egg Wash for Golden Finish: Brushing with egg wash not only gives your pies a beautiful golden sheen but also helps create that irresistible crispy texture.
• Cool Filling: Always allow your filling to cool completely before adding it to the pastry. Warm filling can make the pastry soggy and difficult to work with.
• Batch Bake & Freeze: Many hand pies can be baked in advance and frozen. Once cooled, wrap them individually and freeze for a quick meal or snack later. Reheat in the oven.

FAQ

What kind of puff pastry should I use?

Store-bought frozen puff pastry sheets are convenient and work perfectly for these recipes. Thaw them in the refrigerator according to package instructions.

Can I use different vegetables in the filling?

Absolutely! Feel free to customize the vegetable mix in your Yummy Chicken Lattice Pies. Diced bell peppers, corn, or mushrooms would also work well.

How do I prevent my hand pies from becoming soggy?

Ensuring your filling is cooled before assembly is key. Also, make sure your oven is preheated to the correct temperature to ensure a quick bake and crisp pastry.

Final Thoughts

From the savory Yummy Chicken Lattice Pies to our creative variations, these hand pies offer a delightful blend of convenience and homemade goodness. They’re perfect for satisfying cravings, simplifying meal prep, or impressing guests. Experiment with different fillings and find your new favorite comfort food today. Enjoy the process of creating these delicious, flaky treats that truly unlock deliciousness!