Creamy Chicken Hand Pies with Fresh Milled Flour
These Creamy Chicken Hand Pies are the perfect cozy dinner — tender shredded chicken wrapped in a flaky, buttery pastry made with fresh‑milled soft white wheat. The creamy herb filling and golden crust make them a comforting, homestead‑style meal that’s easy to prep ahead and loved by the whole family.
Ingredients
Fresh‑Milled Pastry
- - 363 g freshly milled soft white wheat or 2 1/2 cups whole wheat pastry flour
- - 1 1/2 tsp salt
- - 2 sticks cold butter cubed
- - 1/2 cup ice water plus more as needed
Creamy Chicken Filling
- - 1 lb boneless skinless chicken breasts
- - 1 tsp each: salt black pepper, paprika
- - 2 tbsp olive oil divided
- - 2 tbsp salted butter
- - 1 cup carrots finely chopped
- - 1/2 yellow onion finely chopped
- - 2 garlic cloves minced
- - 1/3 cup fresh milled flour or all‑purpose
- - 1 tsp dried Italian herb seasoning
- - 1 1/2 cups chicken stock
- - 1/2 cup heavy cream
- - Salt & pepper to taste
- - 1 egg beaten (for egg wash)
Instructions
Make the Pastry
- - Grind soft white wheat berries. Chill the fresh flour for 10 minutes.
- - In a large bowl or food processor, combine chilled flour and salt.
- - Add cold butter cubes and pulse or cut in until coarse crumbs form with pea‑sized butter pieces.
- - Slowly drizzle in ice water, mixing just until the dough begins to come together. Add more water 1 tbsp at a time if needed.
- - Turn dough onto plastic wrap, knead gently 2–3 times, and press into a 2‑inch‑thick disc.
- - Wrap and refrigerate at least 1 hour or up to overnight.
Make the Filling
- - Season chicken with salt, pepper, and paprika.
- - Heat 1 tbsp olive oil in a skillet over medium‑high heat. Sear chicken 6–7 minutes per side until cooked through. Rest 5 minutes.
- - Add butter to the skillet. Sauté carrots, onion, and garlic 4–5 minutes until tender.
- - Stir in fresh‑milled flour and Italian seasoning. Cook 1 minute.
- - Slowly add chicken stock and heavy cream. Bring to a gentle boil, then simmer 10 minutes until thickened.
- - Shred chicken using a stand mixer or two forks.
- - Stir shredded chicken into the creamy mixture. Season to taste. Cool 20–30 minutes.
Assemble the Hand Pies
- - Preheat oven to 425°F. Line a baking sheet with parchment.
- - Roll chilled pastry into a large rectangle. Cut into 8 equal squares.
- - Place 4 squares on the baking sheet. Add a generous scoop of filling to each.
- - Top with remaining pastry squares. Crimp edges with a fork.
- - Cut 2–3 small slits in the top for steam.
- - Freeze assembled pies for 10–15 minutes.
- - Brush with egg wash and sprinkle with sesame seeds.
- - Bake 20–25 minutes, until deeply golden and crisp.
- - Serve warm.