Well, I got called out by a commenter the other day for my choices in meals to bring to families with new babies. Although, I'm an "everything in moderation" kind of girl and don't find pasta or cheese inherently "bad", I could see Amy's point. I mean, it's hard to defend Poppyseed Chicken. Although, it doesn't have mayonnaise in it! That's a step on the road to health, right?
Anyway, after this recipe, I fear that commenter Amy will write me off completely. There's pie crust, and mayonnaise, and butter is brushed over top. It's not an everyday food, people. As I have learned on Sesame Street, this is a sometime food, balanced with some green veggies. I ate mine with an abundance of green beans and speckled butter beans. Oh, but how I love pie crust. These are like chicken pot pie with no soggy bottom crust issue. Everything is flaky and buttery and filled with creamy chicken.
I had to put the leftover pies in the freezer so I would not eat them as snacks.
Rustic Chicken Hand Pies
1 recipe pie crust*
4 cups cooked chicken, chopped finely
1 cup minced celery
1/2 medium onion, finely minced
3/4 cup mayonaise
1 teaspoon salt
4 tablespoons chopped flat leaf parsley
Preheat the oven to 375 degrees.
Mix all the filling ingredients together (you're basically making chicken salad, and a tasty one at that!)
Roll out your pie crusts, and cut into 5 inch squares. Put filling on one half of the square (on the diagonal), and fold over to make a triangle. Pinch the edges shut. Place on a baking sheet lined with parchment paper and brush with melted butter.
Bake for about 30 minutes until the crust is lightly browned and flaky.
I already can't wait to pull the rest of the batch out of the freezer to enjoy with roasted veggies on a chilly night later this fall.
*My recipe for pie crust is an old family recipe, passed down from my mama- go buy a box of Pillsbury refrigerated crust.