Curried chicken hand pies
Hand pies are single-portion pies sealed around their filling, eaten without a plate or fork. These use leftover roast chicken in a mild curry sauce, wrapped in shortcrust, and they freeze so well that the recipe exists mostly as an excuse to fill the freezer.
By the chickenpie.net test kitchen · Published 7 July 2026
- Prep
- 25 min
- Cook
- 20 min
- Yield
- Makes 8 hand pies
Ingredients
- 1 onion, finely chopped
- 2 tbsp neutral oil
- 2 tbsp mild curry powder
- 2 tbsp plain flour
- 250ml chicken stock
- 300g cooked chicken, shredded
- 100g frozen peas
- 2 tbsp mango chutney
- 500g shortcrust pastry
- 1 egg, beaten, for glazing
Method
Fry the onion in the oil until soft, about 8 minutes. Stir in the curry powder and cook for 1 minute until fragrant.
Add the flour, then the stock in stages, stirring to a thick sauce.
Fold in the chicken, peas, and chutney. Season, then cool the filling completely.
Roll the pastry to 3mm and cut eight 15cm circles, re-rolling as needed.
Spoon filling onto one half of each circle, egg-wash the border, fold, and crimp the edge closed with a fork.
Glaze with egg, cut one small vent in each pie, and bake at 200C (400F) for 18 to 20 minutes until golden.
Worth knowing
- A thick, cold filling is the difference between a clean seal and a blowout. If the sauce looks loose, simmer it down before it meets the pastry.
- Freeze them unbaked on a tray, then bag. Bake from frozen, adding 6 to 8 minutes.
Common questions
Can I freeze chicken hand pies?
Yes, and they are better frozen unbaked. Freeze the sealed, unglazed pies solid on a tray, transfer to a bag, and keep for up to 3 months. Glaze and bake from frozen at 200C (400F) for 25 to 28 minutes.
What pastry is best for hand pies?
Shortcrust is the most reliable choice because it seals firmly and stays crisp at room temperature. Puff pastry works but leaks more easily at the seams and softens faster once cooled.
How do I stop hand pies leaking in the oven?
Use a completely cooled filling, leave a clean 1cm border of egg-washed pastry for the seal, crimp firmly with a fork, and always cut a vent. Most leaks are steam finding a weak seam because there was no vent.