Here’s my go-to recipe for chicken and broccoli hand pies, filled with tender chunks of chicken, fresh broccoli, and a creamy sauce, all wrapped in a flaky, golden pastry crust.
These hand pies have become my kids’ favorite packed lunch option, and I often make a double batch to freeze for busy weeknights. There’s something so satisfying about having a complete meal wrapped up in neat little packages, don’t you think?
Why You’ll Love These Chicken and Broccoli Hand Pies
- Perfect for meal prep – These handheld pies are great for making ahead and freezing, giving you a quick and satisfying meal whenever you need it.
- Kid-friendly format – The portable, mess-free design makes these perfect for lunch boxes or easy dinners – they’re like a homemade version of hot pockets, but so much better!
- Flaky, golden crust – Store-bought puff pastry makes these pies incredibly easy while still giving you that satisfying, crispy exterior that everyone loves.
- Complete meal in one – With protein from the chicken, vegetables from the broccoli, and cheese for extra flavor, you’ve got all your food groups wrapped in one neat package.
- Customizable filling – The basic recipe is great as is, but you can easily adjust the seasonings or swap in different vegetables based on what you have on hand.
What Kind of Chicken Should I Use?
For these hand pies, boneless skinless chicken breasts are the way to go, though you could substitute with chicken thighs if you prefer darker meat. Fresh chicken works best, but if you’re using frozen chicken breasts, make sure they’re completely thawed and patted dry before cutting into cubes – this helps them brown better when cooking. When selecting chicken breasts at the store, look for pieces that are roughly the same size so they’ll cook evenly, and try to avoid any that have the woody breast condition (you can spot this by pressing the meat – if it feels unusually hard, pick a different piece).
Options for Substitutions
This recipe is pretty flexible and you can make several swaps if needed:
- Puff pastry: This is a key ingredient, but if you can’t find it, you can use pie crust or even crescent roll dough. Keep in mind the texture will be different – less flaky and more dense.
- Sharp cheddar cheese: Feel free to experiment with other melting cheeses like Monterey Jack, Gouda, or a cheese blend. Just avoid soft cheeses like mozzarella as they might make the filling too wet.
- Chicken breast: You can easily swap in chicken thighs, or even leftover rotisserie chicken. If using pre-cooked chicken, just skip the initial cooking step and add it with the broccoli.
- Broccoli: Cauliflower works great as a substitute, or try a mix of vegetables like carrots and peas. Just make sure to chop them small and cook until tender-crisp.
- Seasoning blend: Don’t have all the individual spices? You can use 2-3 teaspoons of your favorite all-purpose seasoning blend instead. Just watch the salt content!
- Egg wash: If you’re out of eggs, brush the tops with heavy cream or milk. The color won’t be as golden, but it’ll still help brown the pastry.
Watch Out for These Mistakes While Baking
The biggest challenge when making hand pies is overfilling them – stick to about 2-3 tablespoons of filling per pie to prevent the dreaded filling leak that can make your pastry soggy and messy. Another common mistake is working with warm filling, which can make the puff pastry too soft and difficult to handle – always let your chicken and broccoli mixture cool completely before assembling the pies. To ensure a perfectly golden-brown crust, don’t skip the egg wash, but be careful not to let it drip down the sides of the pastry, as this can prevent the layers from puffing up properly. For the flakiest results, keep your puff pastry cold until the last possible moment, and if it becomes too soft while you’re working with it, pop it back in the fridge for 15 minutes to firm up.
What to Serve With Hand Pies?
These savory chicken and broccoli hand pies are practically a meal on their own, but they’re even better with some simple sides to round things out. A light mixed green salad with a tangy vinaigrette helps balance the richness of the puff pastry and cheese. For something warm, try serving them with a cup of tomato soup for dipping – it’s especially nice during colder months. If you’re serving these for lunch, some fresh fruit like apple slices or grapes on the side keeps things casual and adds a sweet contrast to the savory filling.
Storage Instructions
Keep Fresh: These tasty hand pies will stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture and keep the pastry from getting soggy.
Freeze: You can freeze these pies either before or after baking! For unbaked pies, freeze them on a baking sheet until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. Already baked pies can be wrapped individually in foil and frozen for up to 2 months.
Warm Up: To enjoy your hand pies again, pop them in a 350°F oven for about 10-15 minutes if they’re from the fridge, or 20-25 minutes if frozen. For the crispiest results, avoid using the microwave as it can make the pastry a bit chewy.
Make Ahead: You can prep these pies up to the point of baking and keep them in the fridge overnight. Just cover them well with plastic wrap, then brush with egg wash right before baking the next day.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2500
- Protein: 150-170 g
- Fat: 140-160 g
- Carbohydrates: 150-170 g
Ingredients
- 1 teaspoon seasoned salt
- 1/4 teaspoon mustard powder
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon white pepper, ground
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon freshly cracked black pepper
- 1.5 pounds chicken breasts, boneless and skinless (cut into cubes)
- 1 tablespoon olive oil (split)
- 3.5 cups broccoli florets (chopped)
- 1/4 teaspoon kosher salt
- 1/4 teaspoon red chili flakes
- 1 teaspoon water
- 2.5 cups sharp cheddar cheese (grated)
- One 17.3-ounce pack puff pastry (thawed)
- 1 teaspoon dried parsley
- 1 tablespoon unsalted butter
- 1 large egg
- 1 teaspoon whole milk
- 1/2 teaspoon cracked black pepper (for topping)
- 1 teaspoon fresh parsley (finely chopped, for topping)
Step 1: Prepare Oven and Season the Chicken
First things first, preheat your oven to 425ºF and line a baking sheet with parchment paper for easy cleanup later.
Set the sheet aside while you work on the hand pies.
In a small bowl, mix together all of your seasonings (except the red pepper flakes and kosher salt) to create your special seasoning blend.
Thoroughly coat the chicken with the seasoning mix using your hands, ensuring every piece is well-covered.
Set the seasoned chicken aside for now.
Step 2: Cook the Broccoli
Grab a large skillet and set it over medium-high heat.
Drizzle in a teaspoon or so of oil to lightly coat the bottom.
Once the oil is shimmering, toss in your broccoli.
Sprinkle it with a bit of salt and red pepper flakes, then add the butter.
Stir everything together until the butter melts completely.
Add 1 teaspoon of water, cover with a lid, and reduce the heat to medium-low.
Let the broccoli steam for about 5 minutes, stirring occasionally, until it’s tender but still slightly crunchy.
Step 3: Combine Broccoli and Cheese
Once the broccoli is ready, pour it into a large bowl and add your shredded cheese.
No need to stir just yet; the cheese will start melting from the heat of the broccoli, making it easier to mix once the chicken is added.
Step 4: Cook the Chicken
Increase the heat back to medium-high, add a bit more oil to the pan, and let it heat up.
Add your seasoned chicken in a single layer, letting it cook undisturbed for 5 minutes to get a nice sear.
Then, toss the chicken around until no more pink remains—this should take another 3-5 minutes.
Once cooked through, add the chicken to the bowl with the broccoli and cheese.
Use a wooden spoon to mix everything until well-combined.
Set this filling aside.
Step 5: Prepare and Fill the Puff Pastry
Unfold the puff pastry sheets on your prepared baking sheet.
Stack them one on top of the other for easy cutting.
Cut the stack down the middle both vertically and horizontally to create four squares on each sheet.
You should end up with 24 squares in total—12 for the bottoms and 12 for the tops.
Lightly brush the edges of each bottom square with the egg wash (made by mixing the egg and milk together).
Add about 1/3 cup of the filling to the center of each square.
Place another square on top, pressing down on the edges to seal.
Use a fork to crimp the edges further to prevent leaks during baking.
Step 6: Bake the Hand Pies
Use a knife to slice small vents into the tops of each hand pie, then brush them with more egg wash for a golden finish.
If desired, sprinkle reserved cheddar cheese on top.
Bake the hand pies in the preheated oven for 20 minutes, or until golden brown.
If necessary, bake them in batches, depending on the size of your baking sheet.
Once baked, sprinkle some parsley and crack some black pepper over the tops for a finishing touch.
Enjoy!