What type of chicken is best for these hand pies?

Cooked chicken breast works best, finely chopped or shredded for easy filling assembly. Rotisserie chicken can be a convenient substitute.

How do capers influence the flavor?

Capers add a tangy, briny note that complements the lemon and balances the richness of the chicken and cheese.

Yes, the filling can be made a few hours ahead and refrigerated to enhance flavors and save time during assembly.

A ready-rolled puff pastry sheet provides a flaky, buttery crust that browns beautifully and adds texture contrast.

Store cooled pies in an airtight container in the refrigerator for up to two days and reheat gently before serving.

Yes, a pinch of red pepper flakes can be added to introduce a subtle heat that complements the citrus and capers.

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

I first served these hand pies at a family gathering and everyone loved their crispy crust and tangy 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.

This recipe has become a favorite at family parties where everyone enjoys sharing these tasty bites.

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.

Per serving: Calories 260, Total Fat 15 g, Carbohydrates 20 g, Protein 10 g

Enjoy these hand pies fresh for the best taste and texture.

→ What type of chicken is best for these hand pies?: Cooked chicken breast works best, finely chopped or shredded for easy filling assembly. Rotisserie chicken can be a convenient substitute.
→ How do capers influence the flavor?: Capers add a tangy, briny note that complements the lemon and balances the richness of the chicken and cheese.
→ Can I prepare the filling in advance?: Yes, the filling can be made a few hours ahead and refrigerated to enhance flavors and save time during assembly.
→ What type of pastry is used for the crust?: A ready-rolled puff pastry sheet provides a flaky, buttery crust that browns beautifully and adds texture contrast.
→ How should the pies be stored after baking?: Store cooled pies in an airtight container in the refrigerator for up to two days and reheat gently before serving.
→ Can I add spice to the filling?: Yes, a pinch of red pepper flakes can be added to introduce a subtle heat that complements the citrus and capers.