Dairy-Free Savory Chicken and Mushroom Hand Pies
Dairy-Free Savory Chicken and Mushroom Hand Pies are the ultimate comfort food reimagined for a dairy-free lifestyle. These golden, flaky puff pastry pockets are generously stuffed with a hearty filling of tender, sautéed chicken, earthy cremini mushrooms, and aromatic thyme, all brought together with a luscious chicken broth-based sauce. Perfectly portioned for hand-held convenience, these pies are a crowd-pleasing option for appetizers, picnic treats, or weeknight dinners. With just 30 minutes of prep and a surprisingly easy-to-follow method, this recipe delivers restaurant-worthy flavor in every bite. The combination of a dairy-free puff pastry crust and rich, savory filling makes these hand pies an accessible and mouthwatering choice that caters to dietary restrictions without compromising on taste.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Onion
- 2 Garlic clove
- 8 ounces Cremini mushrooms
- 1 teaspoon Thyme leaves, fresh
- 2 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 package Frozen dairy-free puff pastry sheets
- 1 Egg
- 1 tablespoon Water
Instructions
Preheat your oven to 400°F (200°C).
Heat the olive oil in a large skillet over medium-high heat.
Cube the chicken breasts into 1/2-inch pieces and season them with salt and black pepper.
Add the chicken to the skillet and sauté for 5-7 minutes until it's cooked through. Remove the chicken from the skillet and set aside.
Chop the onion and mince the garlic.
Slice the cremini mushrooms.
In the same skillet, add more olive oil if needed, then sauté the onion and garlic for 2-3 minutes until they are soft and fragrant.
Add the mushrooms and thyme leaves to the skillet and cook until the mushrooms are browned and any liquid has evaporated, about 5 minutes.
Sprinkle the flour over the mushrooms and onions, and stir well to coat.
Gradually add the chicken broth, stirring constantly, and bring to a simmer. Cook until the mixture thickens, approximately 3-4 minutes.
Return the chicken to the skillet and mix to combine. Allow the filling to cool slightly.
Roll out the thawed puff pastry on a lightly floured surface to about 1/8-inch thickness. Cut the dough into circles, about 5 inches in diameter.
Place a heaping tablespoon of filling onto each circle.
Fold over the dough to create a half-moon shape and press the edges with a fork to seal.
In a small bowl, beat the egg with the tablespoon of water to create an egg wash.
Brush the tops of each hand pie with the egg wash.
Place the hand pies on a baking sheet lined with parchment paper and bake in the preheated oven for 20-25 minutes, or until golden brown.
Remove from the oven and allow to cool for a few minutes before serving.
Nutrition Facts
Calories |
3038 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.5 g | 196% | |
| Saturated Fat | 60.9 g | 304% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 4866 mg | 212% | |
| Total Carbohydrate | 238.3 g | 87% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 22.3 g | ||
| Protein | 184.6 g | 369% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 236 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3001 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
