Leftover Chicken, Mushroom, & Mozzarella Hand Pies

A gray, rainy day calls for Leftover Chicken, Mushroom, & Mozzarella Hand Pies — The perfect comfort food recipe, made easy with leftover cooked chicken and refrigerated pie crust.

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Welcome to the first recipe from my new home! Fittingly, it’s comfort food: Because home is where the food is. So, what inspired these Leftover Chicken, Mushroom, & Mozzarella Hand Pies?

Well, we’ve finally had a couple of cool days here, and this morning dawned gray and rainy. The other day I’d simmered up a big pot of chicken soup, balancing out too much moving-related carryout with some simple home-cooked meals. So, I had cooked shredded chicken left over from that — and during our move I’d also unearthed a couple of pie crusts from the freezer.

I threw this leftover chicken and newfound pie crust together with a pack of mushrooms languishing in the back of the fridge, then added some shredded mozzarella I found on sale at my local grocery store. Ta-da! Hand. Pies.

This recipe serves six. Today, however, mine only served five: When I originally went to take photos for you all, a certain Bad Kitty decided to wind her way through my legs, tripping me up just enough that the carefully plated hand pie with its carefully plated garnish slid straight onto the floor — hitting my bare foot along the way and coating it nicely with molten cheese.

So, if the photos of these finished hand pies seem somewhat spare? This is why. Darn. Cats. 🙂

Leftover Chicken, Mushroom, & Mozzarella Hand Pies

Ingredients

2 Tbsp butter
1 medium yellow onion, sliced into half moons
8 oz fresh mushrooms, sliced
2 cloves garlic, chopped (about 1 tsp)
2 cups shredded cooked chicken
4 oz shredded mozzarella
4 oz cream cheese
1 tsp thyme
1 tsp parsley
Sea salt, to taste
Black pepper, to taste
One box refrigerated pie crust (both crusts)
One egg

Directions

Preheat the oven to 400 degrees, and remove the pie crusts and cream cheese from the refrigerator.

Slice your onion and mushrooms.

Meanwhile, add the butter to a large skillet and heat it over medium heat until melted and starting to bubble. Swirl to coat the pan, then add the onion and saute for five minutes, stirring occasionally.

Add the mushrooms and garlic and continue to saute over medium heat for another nine minutes, stirring occasionally, or until the mushrooms and onions are browned and softened.

While the veggies are sauteing, shred the mozzarella (if not using pre-shredded) and chop the cream cheese into small chunks. Unroll the pie crusts and cut each into three equal triangles, for a total of six pieces.

Stir the chicken, mozzarella, cream cheese, and spices into the pan with the onions & mushrooms. Continue to stir until the cheese is melted and well incorporated throughout, then turn off the heat under the pan.

Spoon equal amounts of the cheesy chicken, mushroom, & onion mixture into the center of each of the pie crust wedges. Fold the crust over the filling and crimp the edges with your fingers.

Arrange the hand pies on a rimmed baking sheet. Beat one egg with 1 tsp water to make an egg wash. Brush each hand pie with the egg wash, and optionally cut a couple of small slits in the top of each to let steam escape.

Bake for 20 minutes at 400 degrees, or until hand pies are golden brown.

Note: Be careful if eating these right out of the oven; the filling will be molten hot.

It’s thyme for a hand pie!

Thyme and mushrooms are a classic combo for a reason, set off here by the soft tang of the sauteed onions and creamy mozzarella. Hearty chicken rounds out the filling, surrounded by perfectly flaky browned pie crust.

These hand pies really hit the spot on a gray and rainy day, and cooking up comfort food helps my new house smell like home! Fill your own home with the comforting aromas of chicken, mushrooms, & thyme, then fill your belly with these beautifully browned hand pies.

Leftover Chicken, Mushroom, & Mozzarella Hand Pies, printable recipe

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Leftover Chicken, Mushroom, & Mozzarella Hand Pies

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A gray, rainy day calls for Leftover Chicken, Mushroom, & Mozzarella Hand Pies — The perfect comfort food recipe, made easy with leftover cooked chicken and refrigerated pie crust.

Course dinner

Cuisine hand pies

Keyword hand pies, leftover chicken, leftover chicken hand pies, mozzarella, mushrooms

Total Time 50 minutes minutes

Servings 6

Author Rachel Singer

Equipment

rimmed baking sheet

large skillet

grater

Ingredients

• 2 Tbsp butter
• 1 medium yellow onion sliced into half moons
• 8 oz fresh mushrooms sliced
• 2 cloves garlic chopped (about 1 tsp)
• 2 cups shredded cooked chicken
• 4 oz shredded mozzarella
• 4 oz cream cheese
• 1 tsp thyme
• 1 tsp parsley
• Sea salt to taste
• Black pepper to taste
• One box refrigerated pie crust both crusts
• One egg

Instructions

• Preheat the oven to 400 degrees, and remove the pie crusts and cream cheese from the refrigerator.
• Slice your onion and mushrooms.
• Meanwhile, add the butter to a large skillet and heat it over medium heat until melted and starting to bubble. Swirl to coat the pan, then add the onion and saute for five minutes, stirring occasionally.
• Add the mushrooms and garlic and continue to saute over medium heat for another nine minutes, stirring occasionally, or until the mushrooms and onions are browned and softened.
• While the veggies are sauteing, shred the mozzarella (if not using pre-shredded) and chop the cream cheese into small chunks. Unroll the pie crusts and cut each into three equal triangles, for a total of six pieces.
• Stir the chicken, mozzarella, cream cheese, and spices into the pan with the onions & mushrooms. Continue to stir until the cheese is melted and well incorporated throughout, then turn off the heat under the pan.
• Spoon equal amounts of the cheesy chicken, mushroom, & onion mixture into the center of each of the pie crust wedges. Fold the crust over the filling and crimp the edges with your fingers.
• Arrange the hand pies on a rimmed baking sheet. Beat one egg with 1 tsp water to make an egg wash. Brush each hand pie with the egg wash, and optionally cut a couple of small slits in the top of each to let steam escape.
• Bake for 20 minutes at 400 degrees, or until hand pies are golden brown.

Notes

Be careful if eating these right out of the oven; the filling will be molten hot.

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