Easy Curry Chicken Hand Pies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
These Curry Chicken Hand Pies are as easy as they are delicious! Game Day has never been more delicious than when you bring a batch of these Easy Chicken Curry Turnovers. These Curry Chicken Hand Pie are made with sliced chicken breast, frozen puff pastry dough, and a simple creamy chicken curry and vegetable filling; pleasing even the pickiest party guests. So much flavor!
- 2 teaspoons salted butter
- 1/4 cup celery diced
- 1/4 cup onion diced
- 1/4 cup carrots diced
- 1 tablespoon all purpose flour
- 1 teaspoon curry powder
- 1/2 cup chicken broth
- 1/2 cup light sour cream
- 1 cup sliced Curry Chicken diced (I used Boar's Head Curry Chicken, but you can use any flavor you prefer or even cooked rotisserie chicken)
- 2 sheets frozen puff pastry thawed
- 1 egg whisked
- 2 tablespoons water
- flake sea salt
Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
Cook for approximately 5 minutes or until veggies are tender and fragrant.
Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
Stir in the sour cream and the sliced chicken breast. Set aside.
Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
Repeat with remaining dough.
In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
Bake for 18-20 minutes or until crisped and golden. Serve warm.
Serving: 3hand pies | Calories: 539kcal | Carbohydrates: 40g | Protein: 13g | Fat: 35g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 347mg | Potassium: 246mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1055IU | Vitamin C: 2.6mg | Calcium: 43mg | Iron: 2.5mg