High Protein Savory Chicken and Mushroom Hand Pies
Satisfy your cravings with these High Protein Savory Chicken and Mushroom Hand Pies, the perfect combination of wholesome ingredients wrapped in buttery puff pastry. Packed with lean chicken breast, tender button mushrooms, and a creamy Greek yogurt-based filling, these portable treats are high in protein and full of flavor. Aromatic garlic, onion, and fresh thyme add depth to the rich filling, while a golden, flaky crust ensures every bite is irresistibly satisfying. With just 30 minutes of preparation and simple steps like simmering a low-sodium chicken broth and thickening with flour, these homemade hand pies are easy to bake and ideal for meal prepping or sharing at gatherings. Serve them warm for a comforting snack or pair them with a fresh salad for a complete meal—perfect for busy weeknights or on-the-go lunches!
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Recipe Information
Ingredients
- 400 grams chicken breast
- 2 tablespoons olive oil
- 250 grams button mushrooms
- 1 medium onion
- 2 garlic cloves
- 150 milliliters low-sodium chicken broth
- 100 grams Greek yogurt
- 1 tablespoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons all-purpose flour
- 2 sheets puff pastry sheets
- 1 egg
- 1 tablespoon water
Instructions
Preheat the oven to 400°F (200°C).
Dice the chicken breast into small, bite-sized pieces.
Heat the olive oil in a large skillet over medium heat.
Add the chicken to the skillet and cook until it is no longer pink, about 5 minutes.
Slice the button mushrooms and finely chop the onion and garlic cloves.
Add the mushrooms, onion, and garlic to the skillet with the chicken, and cook for an additional 5 minutes until the mushrooms are tender and the onions are translucent.
Pour in the chicken broth and bring to a simmer. Let it cook for 3 more minutes.
Stir in the Greek yogurt, fresh thyme, salt, and black pepper until the mixture is creamy and well combined.
Sprinkle the flour over the mixture and stir well to thicken the filling. Cook for another 2 minutes, then remove from heat and let it cool slightly.
Roll out the puff pastry sheets on a lightly floured surface to about 1/4-inch thickness.
Cut each sheet into 4 equal squares (for a total of 8 squares).
Place about 3 tablespoons of the chicken and mushroom filling on one half of each square, leaving a border around the edges.
Beat the egg with a tablespoon of water to create an egg wash.
Brush the edges of the pastry squares with the egg wash and fold them over to form triangles, pressing the edges firmly with a fork to seal.
Place the hand pies on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash.
Use a sharp knife to cut a small slit in the top of each pie to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
Let the hand pies cool slightly before serving.
Nutrition Facts
Calories |
1731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 543 mg | 181% | |
| Sodium | 4314 mg | 188% | |
| Total Carbohydrate | 95.7 g | 35% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 17.2 g | ||
| Protein | 144.8 g | 290% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.3 mg | 46% | |
| Potassium | 2502 mg | 53% | |
*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.
