Chicken and Sweet Potato Hand Pies

Kids will love these personal-size hand pies. Precooking the ingredients for the filling makes for a thoroughly stress-free dinner.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken and Sweet Potato Hand Pies


  • Reserved roasted sweet potatoes
  • 1/2 cup heavy cream
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • Coarse salt and ground pepper
  • All-purpose flour, for rolling
  • 1 sheet frozen puff pastry, thawed
  • Reserved cooked chicken, cut into bite-size pieces (2 cups)
  • 1 large egg, lightly beaten
  • 1 pound green beans, trimmed


  1. Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin; stir to combine. Season with salt and pepper.

  2. On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares. Divide sweet-potato mixture among bottom halves of squares, leaving a 1/2-inch border. Top each with 1/2 cup chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork. With a sharp knife, cut vents in pastry and brush with remaining egg.

  3. Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through. Meanwhile, in a large skillet, bring 1/2 inch salted water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies.

Cook's Note

Mash leftover cooked carrots or winter squash to use in place of the sweet potatoes.


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