Classic Pot Pie Recipe - but make it a hand Pie

Alright friends, I tried a new way to serve pot pie by making it into a hand pie. The kids were thrilled, but real talk — handling the dough was a bit of a pain and this quick easy dinner ended up taking longer than I prefer to spend. The filling is a solid 10 outta 10, so I’ll continue to make it as one big, classic pot pie.

If you have a little extra time, try it. It was delicious and the kids had fun with it

Classic Pot Pur Hand Pie:
- 2 Pie Dough Crusts (typically come as 2 to a box)
- 1 stick butter
- 1/2 white onion (diced)
- 2 tbsp garlic
- Salt
- 2 tbsp flour
- 2 C milk
- 1 can cream of mushroom soup
- 16oz frozen veggies
- 1 tbsp dry dill
- 1 tbsp dry parsley
- 1 tbsp dry thyme

Sauté onion garlic and salt together with butter. Add flour and combine before adding frozen veggies and remaining ingredients. Cook on medium until warmed through and filling begins to thicken.

Roll out pie dough and cut into quarters. Spoon filling and seal sides with fingers or fork. Brush with egg wash and cook at 375 for 15-20 minutes or until pies are cooked through and lightly brown. Serves with your favorite roasted veggies!

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