Easy Hand Pies for the Holidays

Batch baking hand pies is your secret hack for a more festive season with way less stress. They’re the ultimate grab-and-go treat, making lunch packing a breeze for school days, holiday travel, or even cozy afternoons at home.

CHICKEN POT HAND PIES 

A classic, hearty, homemade chicken pot pie made into a tasty hand-held version. Perfect for using leftover rotisserie chicken, these make a cozy, quick meal, an on-the-go snack, or a kid-friendly addition to holiday gatherings. With the convenience of store-bought ingredients, you can have them ready for the oven in just 15 minutes.

 *Makes 10 hand pies

 Ingredients

4 tablespoons unsalted butter

½ yellow onion, diced

2 cup frozen mixed vegetables

3 tablespoons flour

1 ¼ cup chicken stock

½ cup milk 

1 ½ cup shredded rotisserie chicken

Salt, to taste

1 egg, beaten with 1 tablespoon water (egg wash)

1 packaged refrigerated pie crust

 

Directions

1. In a medium pan over medium heat, melt the butter.

2. Sauté the onion for 5 minutes.

3. Stir in the flour and cook for 2 minutes.

4. Stir in the stock and milk and cook for 5-7 minutes until the sauce thickens.

5. Mix in the shredded chicken and frozen vegetables. Season with salt to taste.

6. Set aside and let cool before preparing the pies.

7. Preheat the oven to 375° and prepare a baking sheet with parchment paper.

8. On a lightly floured surface, roll out both of the pie crusts. Using a 4-inch cookie cutter or  the edge of a large round Dipper. Re-roll the scraps until you’ve used it all.

9. On half of the rounds, place a spoonful of the mixture in the center.

10. Top each round with another pie round and firmly press the edges together. Crimp the edges together with your fingers.

11. Brush the tops with egg wash and score the top of each pie with a fork.

12. Bake for 25-30  minutes until golden brown. Let cool before serving. 

 *Store in an airtight container in the refrigerator for up to 4 days and reheat when ready to eat.

 

CHOCOLATE HAZELNUT GINGERBREAD PEOPLE

With just 4 simple ingredients, this is one of the easiest holiday treats you can make. These are a must-have for cozy winter gatherings or a special lunch box surprise. 

 

Ingredients

Puff pastry sheet, room temperature

Chocolate hazelnut spread

1 egg, beaten

Powdered sugar

 

Directions

1. Preheat the oven to 400° and prepare a baking sheet with parchment paper.

2. Unfold a puff pastry sheet and gently flatten with a rolling pin.

3. Spread an even layer of chocolate hazelnut spread across one half of the sheet.

4. Fold the sheet over to cover the half with the spread. Lightly press down to ensure the sheets stick together.

5. Use a gingerbread cookie cutter to create shapes.

6. Brush the tops with beaten egg.

7. Bake for 15 minutes until golden.

8. Dust with powdered sugar.

 

*These are best eaten fresh, but leftovers can be stored in an airtight container for up to 5 days. 

 

CHERRY PIE BARS 

Packed with juicy cherries and just the right hint of sweetness, these individual bars are perfect for holiday parties or a cheery lunchtime treat. The crust and crumble topping are made from the same one-bowl mixture, so there’s no fussy pie crust to deal with.

 

Ingredients

For the crust & topping:

1 ½ cups rolled oats

1 cup flour

½ teaspoon cinnamon

1 teaspoon baking powder

¼ teaspoon salt

1 egg

 ⅓ cup maple syrup

½ cup melted unsalted butter or coconut oil

1 teaspoon vanilla

 

For the filling:

2 cups frozen cherries

3 tablespoons maple syrup

Juice from ½ lemon

2 teaspoons cornstarch

Directions

1. Preheat the oven to 350° and spray Baking Trays with cooking spray.

2. In a sauce pan over medium heat, combine the cherries, maple syrup, and lemon juice. Cook, stirring occasionally, for 5 minutes.

3. Gently mash the cherries using a potato masher.

4. Whisk in the cornstarch and bring the mixture to a boil. Lower the heat, stir occasionally, and cook for 5-7 minutes until thickened. Let cool while you prepare the dough.

5. In a large bowl, mix together oats, flour, cinnamon, and baking powder.

6. In a medium bowl, whisk together egg, maple syrup, butter/oil, vanilla, and salt.

7. Press 1 heaping tablespoon of the dough into the bottom of 8 of the Baking Tray sections (you’ll need both Baking Trays).

8. Fill each section of the Baking Tray with a generous tablespoon of cherry filling.

9. Sprinkle each top with the remaining dough.

10. Bake for 40 minutes until the tops are golden brown. Let cool before removing from the Baking Trays. 

 

*Store in an airtight container at room temperature or in the refrigerator for up to 5 days.