Homemade Chicken Pies with Creamy Vegetable Filling and Buttery Crust

This post may contain affiliate links learn more

If you’re craving something savory, flaky, and filled with flavor, these Homemade Chicken Pies are everything your comfort-food dreams are made of. Featuring a buttery, melt-in-your-mouth crust and a creamy filling packed with seasoned chicken, tender carrots, potatoes, and herbs—these hand pies are a delicious snack or dinner idea the whole family will love.

This recipe is incredibly flexible—you can use chicken thighs, minced chicken, or even turkey mince as a leaner option. The filling is thickened with a cornstarch or flour slurry, giving it that perfect scoopable consistency. Baked until golden and crisp, these pies freeze beautifully and reheat like a dream.

Let’s get started!

Preparation, Cook, and Total Time

Preparation Time: 45 minutes
Cook Time: 45 minutes
Total Time: 1 hour 30 minutes

Yield: 12 medium pies
Cuisine: African/British Fusion, Savory Baking

Ingredients

For the Chicken & Filling:

2 chicken legs (or thighs)
250 g turkey or chicken mince
1 tsp chicken seasoning
½ tsp thyme
Salt to taste
½ tsp smoked paprika
½ tsp garlic powder
½ tsp nutmeg
1 small onion, chopped
2 carrots, chopped
2 small potatoes, diced
Spring onions, chopped
½ small purple onion, chopped
Lemon juice (for potatoes)
½ cup chicken broth or water
2 tbsp vegetable oil (for sautéing)
1 seasoning cube (bouillon)
½ tsp garlic powder (for mince)
2 tbsp cornstarch or flour
Water for slurry (2–3 tbsp)

For the Pie Dough:

3½ cups (450g) plain flour
1 tbsp sugar (optional)
200 g salted butter, cold and cubed
¼ to ½ cup milk (adjust as needed)

For Egg Wash:

1 egg, beaten

Directions

Step 1: Marinate the Chicken

Clean and pat dry your chicken legs.
Make small incisions in the meat for better flavor absorption.
Season with chicken seasoning, thyme, salt, paprika, garlic powder, nutmeg, and chopped onion.
Rub everything in well and let marinate for 1–2 hours (overnight for best flavor).

Step 2: Prepare the Mince

Add your turkey or chicken mince to a food processor. Pulse until finely minced.
Set aside for cooking later.

Step 3: Cook the Chicken

Place marinated chicken in a pot with enough water to cover.
Simmer for about 20 minutes or until fully cooked.
Reserve the broth and set chicken aside to cool.
Shred chicken by hand or pulse in the food processor until fine.

Step 4: Prep the Vegetables

Chop potatoes, carrots, spring onions, and purple onions.
Toss the potatoes in lemon juice to prevent browning.

Step 5: Cook the Filling

Heat oil in a pan and sauté chopped onions until translucent (3–4 minutes).
Add the mince and break apart. Cook for 5–6 minutes until browned.
Season with bouillon and garlic powder.
Add carrots and potatoes to the pan.
Pour in some of the reserved chicken broth and stir.
Let cook until the vegetables are soft.

Step 6: Thicken the Mixture

Mix cornstarch or flour with water to form a slurry.
Stir the shredded chicken into the vegetable mixture.
Add spring onions.
Pour in the slurry and cook until the filling thickens to a creamy consistency.
Cover and let simmer for 2 minutes.
Let filling cool before using.

Step 7: Make the Dough

Sift flour into a large bowl. Add sugar (optional).
Add cold cubed butter and rub in with fingertips until mixture resembles breadcrumbs.
Gradually add milk and fold (do not knead) until a soft, non-sticky dough forms.
Wrap and chill for 30 minutes in the fridge.

Step 8: Assemble the Pies

Divide dough into portions. Roll out each piece into a circle or oval.
Use a dough cutter, bowl rim, or small pot lid to cut uniform circles.
Brush edges with egg wash.
Spoon filling into center, avoiding the edges.
Top with another dough circle and seal edges with a fork.
Alternatively, use a pie mold or cutter/sealer if available.

Step 9: Final Touch & Bake

Brush the tops with egg wash.
Poke steam vents using a fork.
Bake in a preheated oven at 180°C (356°F) for 30 minutes or until golden brown.

Serving Suggestions

Serve warm with a side of salad, ketchup, or spicy dip.
Enjoy as a lunchbox snack, party appetizer, or cozy dinner.
Great with tea or a glass of cold fruit juice.

Cooking Tips

Marinate your chicken overnight for deeper flavor.
Let the filling cool before assembling pies to avoid soggy dough.
Don’t overwork the dough to keep it tender and flaky.
Add cheese to the filling for a richer version.
Freeze unbaked pies for later—just bake from frozen at 190°C for 35–40 mins.

Nutritional Benefits

Chicken: High in lean protein and essential amino acids.
Carrots & Potatoes: Provide fiber, beta-carotene, and complex carbs.
Onions & Garlic: Boost immune function and add deep flavor.
Homemade Dough: No preservatives—better for you than store-bought pastries.

Dietary Information

Contains dairy and gluten
Can be made dairy-free with plant butter and milk
Can be made gluten-free using a 1:1 GF flour blend
Kid-friendly, freezer-friendly, meal prep–approved

Storage

Store baked pies in an airtight container in the fridge for up to 4 days.
Freeze unbaked pies up to 2 months.
Reheat in oven or air fryer for best texture.

Why You’ll Love This Recipe

Ultimate comfort food—flaky, golden, and packed with creamy filling
Perfect for batch cooking—make once, enjoy for days
Freezer-friendly—make ahead and bake later
Customizable—swap meats or add veggies easily
Fuss-free—step-by-step, beginner-friendly process

Recipe Conclusion
These Homemade Chicken Pies are deliciously savory, tender, and full of texture—from the buttery crust to the flavorful, juicy filling. They’re the perfect snack, appetizer, or main dish that you can serve for holidays, picnics, or simple weekday meals. Once you try them, you’ll never look at store-bought pies the same way again!

Frequently Asked Questions (FAQ)

1. Can I use store-bought pastry instead?
Yes! If short on time, use puff or shortcrust pastry.

2. Can I freeze the pies before baking?
Absolutely. Freeze raw pies and bake straight from frozen.

3. What can I substitute for turkey mince?
Chicken mince, beef mince, or even mushrooms for a vegetarian option.

4. Can I add cheese to the filling?
Yes, grated cheddar or mozzarella would work well.

5. Why do I need to chill the dough?
Cold dough bakes flakier and is easier to roll.

6. Can I make the filling in advance?
Yes! Store it in the fridge up to 3 days before using.

7. Do I need to poke holes in the pies?
Yes, to allow steam to escape and prevent bursting.

8. Can I make these in mini muffin tins?
Sure! They’ll become bite-sized party pies.

9. Can I use sweet potatoes instead of regular potatoes?
Yes! It adds a slightly sweeter twist.

10. How do I reheat leftovers?
Use an oven or air fryer for 5–7 mins at 170°C (338°F) to keep them crispy.