Chicken Pot Pie Hand Pies

with Mushrooms and Gruyère — my cozy kickoff to fall 🥧 🍂

Sep 09, 2025

A chicken pot pie you can hold in your hand. A fall dream.

I’m a sucker for any kind of puff pastry, savory or sweet, so when I saw Vijaya Selvaraju make hand pies, I knew I had to try my own.

The filling is creamy and herby, with mushrooms and tarragon for depth, a splash of white wine for brightness, melty Gruyère for richness, and a touch of fresh nutmeg to bring it all together. Then it gets tucked into flaky puff pastry that bakes up golden and buttery.

They’re nostalgic and a little fancy — the best kind of cozy comfort food. And the best part? You can make the filling a day ahead, so all that’s left is assembly and baking when you’re ready to eat. Now I’m wondering if this might be the start of a “Will It Puff Pastry?” series. 👀

A quick note on yield: This recipe makes a generous amount of filling (about 6–7 cups). One box of puff pastry (2 sheets) will give you 6 hand pies, with plenty of filling left over. You can grab a second box (4 sheets total makes 10–12 pies), or spoon the extra filling into a small casserole dish and top with another puff pastry sheet or biscuits for a bonus pot pie. Nothing goes to waste.

Chicken Pot Pie Puff Pastry (Hand Pies) with Mushrooms and Gruyère

Servings: 6 hand pies (plus extra filling)
Prep Time: 35 minutes
Cook Time: 25 minutes

Ingredients

For the Filling:

1 rotisserie chicken, shredded (about 3 cups)
- Note: or cook and shred 2 chicken breasts at home. Drizzle with olive oil and season with salt, pepper, onion powder (optional), garlic powder (optional), and Italian seasoning and/or thyme before roasting or pan-searing.
1 medium yellow onion, finely diced (or sub 1–2 leeks, white and light green parts only)
2 medium carrots, peeled and finely diced
2 stalks celery, finely diced
1 cup frozen peas
1 cup mushrooms, finely chopped (cremini/baby bella, white button, or mixed)
4 tbsp (1/2 stick) unsalted butter
6–8 cloves garlic, minced
4 tbsp all-purpose flour
1/4 cup dry white wine (optional)
2 cups low-sodium chicken broth or stock
1/2 cup + 1 tbsp cream, room temperature (set out while you prep your ingredients)
1 tbsp Dijon mustard (to taste)
1 tsp fresh thyme leaves, minced (or ½ tsp dried thyme)
1/2 tsp fresh tarragon, minced, to taste (optional but recommended)
1/8 tsp freshly grated nutmeg (optional)
1 cup Gruyère cheese, freshly grated
1/4 cup freshly grated Parmesan (optional)
Kosher salt & freshly ground black pepper, to taste

For the Pastry:

1 package frozen puff pastry (2 sheets), thawed in fridge
- Grab an extra pack if you’d like more hand pies, or to turn the leftover filling into a mini pot pie.
1 large egg, beaten with a splash of cream (for egg wash)
Sesame seeds or poppy seeds, for topping (optional)
Optional garnish: flaky sea salt, fresh parsley

Instructions

CLICK HERE FOR THE PRINTABLE RECIPE

Make the Filling

In a large saucepan or Dutch oven, melt 4–5 tbsp butter over medium heat. Add the onion, mushrooms, carrot, and celery. Season lightly with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the vegetables are softened and starting to take on color. Add the garlic and cook for 1 minute, just until fragrant.
Sprinkle in 4 tbsp flour and stir to coat the vegetables. The mixture will look pasty and dry. Cook for 1–2 minutes, stirring frequently, to cook out the raw flour taste.
Pour in ¼ cup white wine, stirring to loosen any browned bits from the bottom. The liquid will bubble and thicken almost immediately. Cook for about 1 minute. If skipping the wine, add a squeeze of lemon juice or 1 tsp lemon zest in Step 6 to mimic the acidity.
Slowly whisk in 2 cups chicken broth until smooth. Simmer 3–4 minutes, stirring often, until the sauce thickens slightly.
Stir in ½ cup cream, Dijon mustard, thyme, tarragon, and nutmeg. Season with salt and pepper to taste.
Stir in the Gruyère (and Parmesan, if using) until melted and smooth. The sauce should be creamy and thick enough to coat a spoon.
Fold in the shredded rotisserie chicken and peas. Stir until everything is evenly coated and glossy. Taste and adjust seasoning with more salt, pepper, or cheese as desired.
Let the mixture rest until thickened enough to scoop without running. Note: you can also make the filling a day ahead — cool completely, cover, and refrigerate. Stir well before using.

Assemble & Bake

When ready to assemble, preheat the oven to 425°F. Line a large baking sheet with parchment paper.
Lightly flour your counter and gently roll out each sheet of puff pastry to about 14x9 inches. Cut each sheet into 6 equal rectangles. One sheet will give you 6 pies; two sheets will give you 12 pies.
Spoon about 1/4 – 1/2 cup of filling onto one half of each rectangle, keeping a ½-inch border around the edges. Fold the other half of the pastry over the filling to make a pocket. Press the edges together with your fingers, then crimp with a fork to seal tightly. Transfer the pies to the baking sheet, leaving space between them.
In a small bowl, whisk the egg with a splash of cream until smooth. Brush the tops with the beaten egg wash. If you like, sprinkle with sesame or poppy seeds. Use a sharp knife to cut 2–3 small slits in the top of each pie to let steam escape.
Bake for 20–25 minutes, until the pastry is puffed, crisp, and deep golden brown.
Sprinkle with flaky salt and fresh parsley before serving, if desired. Serve warm and enjoy.