Chicken & Vegetable Hand Pies

North America


Preparation info

  • Makes


    • Difficulty


Appears in

Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

Lavender & Lovage

By Karen Burns-Booth

Published 2019

  • About

Delectable little hand pies that are made in a muffin tin and make good use of leftovers from a roast chicken dinner. These tasty savoury treats are ideal for school and office lunch boxes, as well as for a mid-week family meal when served with mashed potatoes and seasonal veggies. Also perfect for picnics.


  • Leftover chicken, vegetables and gravy, chicken and veggies finely shredded and chopped, about 600g to 700g
  • 10 fresh sage leaves, finely chopped


  1. Pastry: Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt and pepper, then add 2 to 3 tablespoons of water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
  2. Filling: Bind the cooked chicken, vegetables and sage leaves together with the gravy. If there is no gravy available, add a stock cube to some boiling water and add a little of that. (The rest of the stock can be used for soup, stew, casserole or as a gravy if serving the pies hot.) Adjust the seasoning to taste with salt and pepper.
  3. Lightly grease a 12-hole muffin tin. Roll out the pastry and cut out 12 circles and use to line 12 holes of a muffin tin.
  4. Divide the chicken mixture equally between the pastry lined muffin moulds.
  5. Stamp out 12 x circles to make tops for the pies. Lightly brush edges of the pie bases with some milk, place each top onto its pie and press down into the filling, crimping the edges with a fork.
  6. Brush tops with more milk and bake pies in a pre-heated oven 200°C/400°F/Gas mark 6 for 30 to 35 minutes or until the pastry is crisp and golden. Serve warm or leave to cool for lunch boxes and picnics.