Low Sodium Savory Chicken and Mushroom Hand Pies
Indulge in a perfectly portioned bite with these Low Sodium Savory Chicken and Mushroom Hand Pies, a healthier twist on a classic comfort food. Packed with tender cubes of chicken, earthy cremini mushrooms, and a flavorful onion-garlic base, this recipe blends wholesome ingredients with a hint of dried thyme and low-sodium soy sauce for a delightfully savory filling. Wrapped in flaky refrigerated pie crusts and brushed with a golden egg wash, these mini pies are baked to crisp perfection, offering convenience and rich flavor with minimal sodium. Perfect as an appetizer, snack, or light lunch, these hand pies are ready in just over an hour and are ideal for meal prepping or entertaining.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Boneless, skinless chicken breast
- 8 ounces Cremini mushrooms
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 cup Unsalted chicken broth
- 1 tablespoon Low-sodium soy sauce
- 2 tablespoons All-purpose flour
- 1 teaspoon Dried thyme
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 1 package Refrigerated pie crusts
- 1 large Egg
- 1 tablespoon Water
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Cut the chicken breast into small cubes and add to the skillet. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Thinly slice the mushrooms and finely chop the onion. In the same skillet, add the mushrooms, onion, and minced garlic. Sauté until the mushrooms are browned and the onion is translucent, about 5 minutes.
Sprinkle the flour over the mushroom mixture and stir to coat. Gradually stir in the unsalted chicken broth and low-sodium soy sauce. Bring the mixture to a gentle simmer, stirring to dissolve any flour clumps.
Add the cooked chicken back into the skillet. Stir in the dried thyme and black pepper. Let the mixture simmer for another 2-3 minutes until thickened and heated through. Remove from heat and allow to cool slightly.
Unroll the pie crusts on a lightly floured surface. Use a large cookie cutter or a small bowl (about 4 inches in diameter) to cut out rounds from the crusts. Re-roll any scraps and cut out enough rounds to have approximately 16 discs, which will make 8 hand pies.
Place a tablespoonful of the chicken and mushroom filling onto half of the dough circles. Be careful not to overfill. Top each with a second dough circle and press the edges with a fork to seal.
In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush each hand pie with the egg wash and make a small slit on the top of each pie to allow steam to escape.
Place the hand pies on a baking sheet lined with parchment paper. Bake in the preheated oven until golden brown and crispy, about 20-25 minutes.
Remove from the oven and let cool for a few minutes before serving.
Nutrition Facts
Calories |
3317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.9 g | 254% | |
| Saturated Fat | 65.1 g | 326% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 2809 mg | 122% | |
| Total Carbohydrate | 221.0 g | 80% | |
| Dietary Fiber | 13.7 g | 49% | |
| Total Sugars | 19.8 g | ||
| Protein | 180.5 g | 361% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 236 mg | 18% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 2829 mg | 60% | |
*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.
