This Savory Chicken Hand Pies recipe post is sponsored by Maille. All opinions are my own.
This easy to make Savory Dijon Chicken Hand Pies recipe is ideal any time!
This is one of those meals that goes back to my childhood when my mom would make it for special occasions, especially during the holidays, or if she wanted to show off a bit with dinner guests. This was her go-to “fancy” signature dish, and always well-loved.
Apparently, it was a Pillsbury recipe winner when she was young and she added as part of her go-to collection of favorite recipes all tucked in her book amongst yellowed tape and faint pen markings with her notes of all her tried and true favorites.
The recipe calls for storebought refrigerated roll-out crescents {croissants} that you can make fresh at home yourself. I use 2 tubes of 8 crescents which will make 8 savory hand pies, enough for 4 – 8 servings, depending on appetites and sides served.
One of my most used favorites for adding flavor to savory dishes is Maille Dijon Originale Mustard. A creamy, robust dijon that enhances your dishes from soups and stews to appetizers and marinades.
When added to simple ingredients, Maille Dijon Originale Mustard takes your meal from fairly good to stunning!
You can also make these into mini bite-size chicken hand pies by using the single triangle that is already perforated and serving them up as appetizers.
If you open up my pantry, amongst the many spices and staple ingredients, sits my go-to favorite, Maille Dijon Originale Mustard. You can easily give any dish an upgrade with a simple dollop or two, making all the difference from bland to yum.
To find my favorite Maille Dijon Originale Mustard and other Maille products, you can order them here, or look for Maille in your local grocery store.
Join the Maille Facebook Group, the My Maille Community, it’s one of the most successful Food Groups you’ll find on Facebook, with over 75,000 members. Joining is a fun way to discover new recipes and make new friends. and celebrate Maille.
In the group, they host live streams with their Maille Sommelier, Chef Brandon, with plenty of giveaways and super fun challenges, you’ll find plenty of opportunities to win delicious Maille prizes! It’s fun, friendly, and full of Maille inspiration! Visit https://www.mymaillecommunity.com/community for more information.
What you’ll need:
- Rotisserie Chicken
- Maille Dijon Originale Mustard
- Cream Cheese
- Spring Onions
- Pimiento Peppers
- Salt and Pepper
- Storebought Crescent (Croissant) Rolled Dough
How to Make this Savory Dijon Chicken Hand Pies Recipe:
Step One:
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Shred the rotisserie chicken, you should have about 4 – 6 cups. Place in a bowl along with the softened cream cheese, spring onions, pimientos, the Maille Dijon Originale Mustard, and add seasonings to taste.
Step Two:
- Roll out the crescent (croissant) dough on a lightly floured surface or parchment paper. Gently cut into 4 rectangles along the perforated lines in the dough. Then pinch the perforated line remaining in the rectangle so it doesn’t split open during baking and if needed, roll each rectangle out just a little until it’s until it’s about 4×6 inches.
Step Three:
- Place about 1/2 cup of the chicken mixture in the center of each rectangle, and bring the 4 corners together, sealing the dough.
- Repeat with remaining dough until you have 8 filled hand pies and place them on the parchment lined baking sheet a couple of inches apart.
Step Four:
- Bake the chicken hand pies recipe in the oven for about 20 – 25 minutes, until the pastry is starting to turn golden. The timing depends on how hot your oven runs, so check starting at 15 – 18 minutes and add time if needed.
Tips and Tricks:
- Skip the carbs? You can make this recipe using the croissants or forego the light, flaky and buttery croissants and enjoy as a chicken “salad” served piled up on a lovely fresh green salad for a lighter meal. It’s also great served as a sandwich and toast it!
- Time saver! I have adapted the original recipe somewhat over the years to my taste, now I skip cooking my own and use a rotisserie chicken from my grocers deli instead, making it a big time saver and economical too.
- Make ahead! Make the chicken filling either early in the day or the night before, as this allows for the flavors to come through. It’s one of those foods that just taste better the second day.
Other Tasty Recipes to Try:
- Veggie Portabello Mushroom Burger
- Prosciutto, Dijon, and Mushroom Galette
- 5 minute Dijon Spread Appetizer
How to Make Savory Hand Pies!
Savory Dijon Chicken Hand Pies
Ingredients
- 2 8 ounce tubes crescent (croissant) flake rolled dough
- 4 -6 cups rotisserie chicken shredded
- 8 ounces cream cheese softened
- 2 – 3 tablespoons milk
- 2 – 3 tablespoons Maille Dijon Originale Mustard
- 1 tablespoons chopped pimento pepper or jarred roasted red peppers
- 3 – 4 spring onions diced
- 1 tablespoon chives chopped
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Using 2 forks, shred the chicken, about 4 – 6 cups.
- In a large bowl, add in the shredded chicken, softened cream cheese, and blend well.
- Add in the milk to loosen the chicken mixture slightly. Mix in the chopped pimentos, spring onions, Maille Dijon Originale Mustard, chives, salt, and pepper to taste.
- Blend everything well, cover with plastic wrap, and set aside until ready to use. Can be made up to 2 – 3 days ahead, kept covered in the refrigerator until you are ready to make the hand pies.
- Unroll the dough, cutting along the perforations to form 4 rectangles, pressing or pinching the remaining perforations firmly to seal. Roll out if needed to make the rectangles about 4 x 6 inches in size.
- Spoon 1/2 cup chicken mixture over the center of one rectangle. Pull the 4 corners of dough to the center, twisting and pinching firmly to seal edges. Repeat with remaining rectangles until you have filled 8 hand pies.
- Place on the parchment-lined baking sheet, about 2 inches apart.
- Bake in the preheated oven for 20 – 25 min or until golden. Remove and serve.
- Garnish with additional chopped chives and Italian flat-leaf parsley, if desired.
Notes
Nutrition
Original: 4/7/2014 Updated: 11/18/21
