Creamy Chicken Handpies

I used to make a version of these when Dad and I were first married that used canned chicken, cream cheese and canned crescent rolls. They were delicious, but we try to make things a little more from scratch these days, so I have been playing with the original recipe. I found one from Paula Deen that made a more Latin style pie, which was pretty good, but I think the thing with these little beauties is that they are so easy to change up and still taste great. The main players, chicken, cream cheese and the pie crust, can be mixed with any number of ingredients to form something delicious. I have done ones with Parmesan cheese, braised greens and mozzarella, and these had more taco flavor to them. I think we like the down-home savory style best with cheddar cheese, onion, and some sort of chopped veggie, like broccoli.

The basic formula is:
1 # chicken, cooked and chopped (or if you are really pressed for time, you can use canned chicken)
1 recipe of your favorite pie crust
8 oz cream cheese, softened
1 c favorite cheese shredded
seasoning as appropriate with what you're going for: Italian and garlic, taco or fajita, fresh ground pepper and marjoram and parsley-just play with it a bit. You can taste it before you bake it!
Veggies-usually 1/4 of an onion, chopped, a couple cloves of garlic, minced, some chopped bell pepper, chopped greens, chopped broccoli, carrots, cauliflower, corn kernels, peas...really whatever sounds good

 

 

 

 

Mix all your ingredients together. 

Divide your pie dough into pieces slightly larger than a golf ball, roll them out into circles (try your tortilla press for this!) and put about 1/4 cup of filling into them. Seal with a little egg and bake in 400 degree oven until they are golden brown. They freeze beautifully for single serving meals, too!