Chicken And Broccoli Cheddar Hand Pies

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Chicken · high-protein

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Ingredients

• 2 (14 oz box) refrigerated pie crusts
• 3/4 cup cooked rotisserie chicken, shredded
• 1 cup broccoli florets, chopped small
• 1 1/2 oz sharp cheddar, shredded
• 1 tbsp butter
• 1 tbsp all-purpose flour
• 1/2 cup whole milk
• 1/2 tsp mustard powder
• 1 tsp each kosher salt and black pepper
• 1 egg, beaten

Method (tap to check — screen stays awake)

1. Heat the oven to 400F and line a sheet pan with parchment. Steam the broccoli in a covered skillet with a splash of water until bright green and barely tender, 3 minutes; drain well.
2. Melt the butter in the same skillet, whisk in the flour and cook 1 minute until it smells nutty, then whisk in the milk and simmer until thick enough to coat a spoon, 2 to 3 minutes.
3. Off heat, stir in the cheddar, mustard powder, salt and pepper until smooth, then fold in the chicken and broccoli. Spread on a plate and chill 5 minutes so it stops running.
4. Unroll the crusts and cut four 6-inch rounds from each. Mound filling on four rounds, brush the rims with egg, cap with the remaining rounds and crimp hard with a fork.
5. Cut two steam vents in each pie, brush the tops with egg, and bake until the crust is deep golden and the filling bubbles at the vents, 18 to 22 minutes.
6. Cool 10 minutes before eating so the filling sets and does not scald.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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