Creamy Chicken and Leek Puff Pastry Hand Pies

Cooking Instructions

1. Prepare the Filling

• In a medium skillet over medium heat, melt the 2 tablespoons butter.
• Add the 1 cup sliced leeks and 1/2 teaspoon kosher salt. Cook for 8–10 minutes, stirring often, until softened.
• Stir in 1 tablespoon all-purpose flour and cook for 1 minute.
• Add 1/2 cup chicken stock, stirring, and simmer for 2 minutes, until it thickens slightly.
• Turn off the heat and stir in the 1 cup shredded rotisserie chicken, 2 tablespoons sour cream, 3/4 teaspoon Dijon mustard, 1½ teaspoon fresh tarragon, 1½ teaspoon fresh thyme, and 1/4 teaspoon black pepper.
• Chill until fully cold or at least room temperature (about 30 minutes).

2. Prepare the Pastry

• Preheat the oven to 400˚F and line two sheet pans with parchment paper.
• Roll each sheet of puff pastry to about 13×13 inches on a floured surface.
• Cut 9-10 circles using a 3 ½-inch circular cookie cutter for the bottoms.
• Cut 9-10 circles using a ~4-inch cookie cutter for the tops.

3. Assemble the Pies

• Mound 2 tablespoons of cooled filling on each bottom circle, leaving a border.
• Brush egg wash (made from 1 egg + 1 teaspoon water) around the border.
• Top with the larger circle, pressing firmly around the edges to seal.
• Use a fork to firmly crimp the edges together.

4. Bake

• Brush the tops with egg wash.
• Poke several holes in the top with a sharp knife.
• Decorate by pressing a fresh thyme sprig dipped in egg wash onto the top.
• Bake for ~22 minutes, rotating the pan at 15 minutes, until deep golden.
• Cool for 5 minutes before serving.