Savory chicken asparagus hand pies made with fresh asparagus mixed up into a delicious filling and then baked inside super flaky pastry – it’s a combination that just can’t be beaten. These little envelopes of scrumptiousness make a perfect quick lunch a side salad, an easy dinner, or even a snack on the go!
Buttery, Flaky Chicken Asparagus Hand Pies
Reasons Why I Love This Chicken Pie Recipe
Leftovers: Just like my savory Beef Hand Pies recipe, these delicious hot pockets are ideal for using up leftover chicken. Waste not, want not, right?
Different: The hand pies are something a bit different rather than simply heating up leftovers in the fashion you had them the night before.
Asparagus: Using diced asparagus is an easy way to add extra veggies to your diet.
Forgiving: This recipe is super forgiving and makes it easy to switch out different ingredients you might have on hand.
- CHICKEN: Any type of chicken is perfect for this recipe. Leftover roast chicken, cooked chicken breasts, thighs or legs where the meat has been taken off the bone, or even canned chicken will work in a pinch.
- ASPARAGUS – Fresh is best, but frozen asparagus will work as well. Pick
- ONIONS – Homemade beef broth would be ideal to use if you have it, but if not, store-bought it is just fine to make this rice side dish casserole.
- RUE INGREDIENTS – You’ll want to use all-purpose flour, a liquid like cream, half and half or milk, and butter.
- PASTRY DOUGH – I used premade, store-bought pastry pie dough. If you are up to it, you can also make your own.
- SEASONINGS – Onion and garlic powder, salt and pepper for the inside ingredients.
- Optional Toppings – Egg for an egg wash and sesame seeds.
How to Make Chicken and Asparagus Mini Pies
Prepare the pre-made pastry and preheat your oven to 375 degrees Fahrenheit.
Make the rue, then add the chicken, asparagus, and other ingredients to make the filling.
Add the cheese to the pastry pieces.
Fill the pastry sections and make individual hand pies.
Bake and cool. Enjoy!
**** Exact ingredient amounts and detailed cooking instructions with notes are located in the printable recipe card at the bottom of this post.
Variations To Make The Recipe Your Own
Switching up this chicken and veggie hand pie recipe is super simple. Instead of the asparagus, try using peas or chopped broccoli.
Not wanting to use cooked chicken? Not a problem. Leftover turkey would be a perfect fit or even if you want a different meat, try pulled pork or even ground beef.
Why not try a mixture of leftover ham and cheese? If you were looking for a larger version of that idea, take a peek at my Flaky and Buttery Ham Pot Pie recipe. It’s a winner!
What Can I Serve These Chicken Asparagus Hand Pies With?
These chicken pot hand pies are extremely versatile. You can serve them for an easy lunch with a simple side like potato chips or a salad. If you wanted a more hearty dinner for example, then serving them with
Then, for dessert, why not keep the hand pie theme going by whipping up these Strawberry Rhubarb or Sour Cherry Handpies? Heat them up or serve them at room temperature, they both make a wonderful way to finish a meal!
If you have any leftovers, let the chicken & asparagus pies come to room temperature. Then wrap them tightly in plastic wrap or place them in airtight containers. They’ll stay good in the fridge for up to 4 days.
To freeze, wrap them tightly in freezer wrap individually, or stack them separated by parchment paper in a freezer-friendly container. Freeze the cooked little chicken pies for up to three months.
To reheat after freezing, let it thaw completely and reheat in the microwave. The texture may not be as flaky but they’ll still be delicious. Also, air frying them on low heat or putting them in a toaster oven until warmed through can help bring back some of that flakiness.
Questions You Might Have
I don’t have asparagus on hand. What else can I use?
Replacing the asparagus with other ingredients is super simple. These substitute ingredients will give you that same fresh “green” flavor that asparagus will lend to these hand pies.
Can I air fry these chicken veg pies instead of using the oven?
Yes, you can. Make them according to the recipe card below and instead of baking them, check with your air fryer instruction booklet. If no instructions are there for cooking pastry, then I would cook them at a lower temperature like 325 for 8 – 10 minutes. Depending on the manufacturer of your appliance will depend on the cooking time. They’ll be ready when the inside temperature reaches 165F.
Have you made this delicious chicken asparagus hand pie recipe? I’d love to hear what you thought about it, or if you switched it up in any way! Please leave me a comment and star rating below in the recipe card or in the comment section below.
I really hope you have a fantastic day and thank you so much for stopping by The Salty Pot.
- 2 cups Chicken, cooked, chopped fine
- 12 ounces Asparagus, diced fine
- 1.5 cups Cheddar cheese, shredded
- ¼ cup Onion, chopped
- 1 ½ tablespoon Flour
- 1 ½ tablespoon Butter
- 1 cup Half and half
- 1 egg (for an eggwash)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- as desired, salt and pepper
- 2 teaspoons sesame seeds (Optional)
- 2 premade Pie Pastry Shells.
- Preheat the oven to 375
- In a skillet, melt the butter. Add the flour and mix to a paste. Cook the paste for approximately 1 -2 minutes.
- Add the half and half and whisk till smooth. Bring to a boil and then turn down the heat and whisk until it thickens.
- Add the diced onions, and season with garlic powder, onion powder, and salt and pepper.
- Add the diced chicken and asparagus. Cook until heated through. Remove from the heat to let cool till warm.
- While the filling is cooling slightly, cut the pie shells into four equal pieces each.
- Divide one cup of the cheddar into four and place on the bottom pieces of the pie shells, leaving a small margin/border around the edges of the pastry pieces.
- Divide the filling into four equal portions and pile it individually over each pie piece leaving a margin.
- Beat the egg and set aside.
- using your finger, dip it in a small bowl of water and line the margins of the pastry pieces. Top each pie with a pastry piece.
- Using a fork, crimp the edges to seal and cut 2-3 slashes in the top of each pie to vent steam.
- Brush each pie with the egg wash and sprinkle on the sesame seeds and or remaining cheddar.
- Bake on a parchment-lined baking sheet for 18 - 20 minutes or until the hand pies are cooked through and golden.
1. Feel free to replace the half-and-half with heavy cream or milk.
2. Pie crusts that come rolled on parchment paper are easier to use than the crusts that are formed to the foil pie pan. Both work fine, but the flat pie crusts are easier to work with.
3. Using canned asparagus may be too soft by the time it bakes in the oven. It will still work if that's all you have but just know that the texture may be softer than using fresh or frozen asparagus.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 762Total Fat: 47gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 195mgSodium: 699mgCarbohydrates: 51gFiber: 4gSugar: 18gProtein: 36g
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.