Chicken Pot Pie Bites, or Hand Pies, if you will…


This recipe was one I found that eventually led to the site of a well known soup company. But to play it safe, I’m not going to name names. I saw the video for this one and thought of how fun these would be to make with my gf in the kitchen of our new apartment. As well as fun to eat while cuddled up watching a movie or two, especially when it gets a bit chilly. And upon another thought, one could likely make something similar to these using the baked potato soup recipe I posted a while back, too. A few tweaks could help when it comes to keeping the mess under control here. And while the recipe here calls for biscuit dough, I’m fairly sure pizza would help as well, considering how pizza dough works. There were a few tips as well as nutritional information on the site for you. The tips will be listed after the instructions.


  • 2 tablespoons butter
  • 1 medium onion, diced (about 1/2 cup)
  • 2 small stalks celery, diced (about 1/2 cup)
  • 1 large carrot, peeled and diced (about 1/2 cup)
  • 1 sprig fresh thyme leaves
  • 1 can Condensed Cream of Chicken Soup
  • 2 cups diced cooked chicken
  • 5 tablespoons chopped fresh parsley
  • 2 packages (16.3 ounces each) biscuit dough (jumbo-sized, 8 biscuits per package) 


  1.  Heat the oven to 350°F.  Line 2 baking sheets with parchment paper.
  2. Heat 1 tablespoon butter in a 4-quart saucepan over medium-high heat.  Add the onion, celery, carrot and thyme sprig and cook for 5 minutes or until the vegetables are tender, stirring occasionally.  Remove and discard the thyme sprig.
  3. Stir in the soup, chicken and 1/4 cup parsley.  Remove the skillet from the heat and let cool.
  4. Flatten each dough piece into a 4-inch circle.  Spoon about 1/4 cup chicken mixture in the center of each dough circle.  Bring the edges of the dough up to the center over the filling and pinch firmly to seal, forming round, filled hand pies.  Place the hand pies, seam-side down, onto the baking sheets.
  5. Melt the remaining butter and stir in the remaining parsley.  Brush the butter mixture over the filled hand pies.
  6. Bake for 15 to 20 minutes or until the hand pies are golden brown.

Parchment paper prevents sticking to the baking sheet and also makes for easier cleanup. If you don’t have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the hand pies to brown more quickly, so begin checking for doneness 5 minutes early.


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