makes 8 hand pies
Ingredients:
3 tablespoons butter
1 rotisserie chicken, meat removed form the bone and small diced
1 leek, cut in half lengthwise then sliced into 1/2 inch half-rounds
2 garlic cloves, minced
2 bunches broccolini, florets and top half of the the stalks cut into bite-sized pieces
1 bunch asparagus, cut into 1/2 inch coins
1- 10 oz bag frozen peas
1/2 cup flour, plus more for rolling out puff pastry
1/2 cup white wine
2 cups chicken stock
1/2 cup cream
1 tablespoon parsley, finely chopped
salt and pepper
1 egg
2 sheets puff pastry
Melt the butter over medium heat in a large heavy bottomed sauté pan or dutch oven. Add the diced leeks to the pan, stir and cook for 2 minutes. Add the broccolini, garlic, asparagus and 1/2 teaspoon of salt to the pan. Stir to combine and cook for 5 minutes, or until the broccolini is softened. Add the peas and stir to combine. Cook for 1 minute. Pour in the wine and cook for 1 minute, stirring often. Sprinkle the flour over the top, and carefully stir into the vegetables. Cook for 3-5 minutes, stirring often, until the raw flour taste is gone and you can't see any white flour. Stir in the chicken stock, a few grindings of fresh black pepper and 1/2 teaspoon of salt. Bring to a simmer and cook until thickened, 3-5 minutes. Turn the heat down to medium-low and stir in the heavy cream and parsley. Bring back to a simmer and let it cook for 5 minutes. Taste for seasoning and add salt and pepper as needed. Remove for the heat and allow to cool to room temperature before filling the puff pastry.
Preheat oven to bake at 400 F.
Place a parchment lined sheet pan on your counter (you may need to sheet pans.)
Whisk the egg with 2 teaspoons of water in a small bowl until very well combined.
Sprinkle a light layer of flour on your countertop or a board to roll the puff pastry out on.
Place one sheet of puff pastry on the flour and roll out to a rectangle that is approximately a 15x15". Use a 7" salad plate or something similar and place it on one corner of the puff pastry. Trace around the plate with a sharp paring knife. Repeat on the other three corners of the puff pastry so you end up with 4 rounds.
Repeat process with the other puff pastry sheet so that you have 8 rounds total.
Lay out your rounds and leaving a small 1 inch border, place 1/2 cup of the cooled chicken pot pie filling on one half of the puff pastry round. Brush the 1 inch border with the egg wash and close the puff pastry over itself so you have a half round hand pie. Use a fork to pinch the seam closed and move to the prepared baking sheet.
Repeat with the other puff pastry rounds. You can refrigerate or freeze the pies at this point before proceeding with the recipe.
Once all of the pies are on the baking sheet, brush the tops with the remaining egg wash and sprinkle the tops with salt and pepper. Cut a small slit in the top of the pie with a sharp paring knife to make a vent.
Move the baking sheet to the oven and bake for 20-30 minutes or until golden brown and puffed. Remove from the oven and let cool for 5 minutes before serving.