What type of pastry is best for these hand pies?

Ready-rolled puff pastry works best for a flaky, golden crust that crisps beautifully when baked.

Can I use leftover or rotisserie chicken?

Yes, finely chopped cooked chicken works perfectly and saves prep time.

Capers provide a salty, tangy punch that complements the lemon and herbs, adding brightness to the savory filling.

Yes, unbaked pies can be frozen before baking. Bake directly from frozen, adding a few extra minutes to baking time.

The roux thickens the chicken broth, creating a creamy binder that keeps the filling moist and cohesive.

Brush the hand pies with beaten egg wash before baking to achieve a shiny, deep golden-brown finish.

Golden, flaky hand pies filled with zesty chicken piccata—juicy chicken, tangy lemon, and capers—perfectly portable and irresistibly delicious.

I first served this to my family on a chilly evening and they couldn’t get enough—the perfect mix of crisp pastry and savory filling.

For the Filling: 1 cup cooked chicken breast, finely chopped, 2 tablespoons capers, rinsed and chopped, 2 tablespoons fresh parsley, chopped, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1/3 cup low-sodium chicken broth
For the Dough: 1 sheet (225 g) ready-rolled puff pastry, thawed, 1 egg, beaten (for egg wash)

Step 1:: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2:: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and cook until thickened, about 2 minutes. Remove from heat.
Step 3:: In a medium bowl, combine chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan, garlic powder, salt, pepper, and the prepared roux. Mix until well combined. Let cool slightly.
Step 4:: Unroll puff pastry on a lightly floured surface. Cut into 8 circles (about 4 inches/10 cm in diameter). Gather scraps, reroll, and cut more circles if needed.
Step 5:: Place 2 tablespoons of filling in the center of each circle. Brush the edges lightly with beaten egg. Fold over to form a half-moon and press edges to seal. Crimp with a fork.
Step 6:: Place pies on the prepared baking sheet. Brush tops with remaining egg wash.
Step 7:: Bake for 20–25 minutes, or until golden brown and puffed. Cool slightly before serving.

These hand pies bring everyone together during family gatherings and are always a hit at potlucks.

For extra flavor, add a pinch of red pepper flakes to the filling. Pair with a crisp white wine like Pinot Grigio.

Saucepan, Mixing bowl, Rolling pin, Circular cookie cutter (or glass), Baking sheet, Pastry brush, Fork

Contains Wheat (gluten), Egg, Milk (dairy), Chicken. Capers may be processed with other allergens. Check labels if concerned.

Perfect for a quick snack or a party appetizer that impresses every time.

→ What type of pastry is best for these hand pies?: Ready-rolled puff pastry works best for a flaky, golden crust that crisps beautifully when baked.
→ Can I use leftover or rotisserie chicken?: Yes, finely chopped cooked chicken works perfectly and saves prep time.
→ How do capers influence the filling flavor?: Capers provide a salty, tangy punch that complements the lemon and herbs, adding brightness to the savory filling.
→ Is it possible to freeze these hand pies?: Yes, unbaked pies can be frozen before baking. Bake directly from frozen, adding a few extra minutes to baking time.
→ What is the purpose of the roux in the filling?: The roux thickens the chicken broth, creating a creamy binder that keeps the filling moist and cohesive.
→ How to get a golden crust on the pies?: Brush the hand pies with beaten egg wash before baking to achieve a shiny, deep golden-brown finish.