So comforting and tasty, I couldn’t believe these came together with only 5 ingredients.

There’s something about a little hand pie that feels like it was made just for you. These 5-ingredient chicken pot pie hand pies remind me of the church potlucks of my childhood, where every farm wife had her own way of stretching a bit of leftover chicken into something comforting and generous. Instead of a big casserole dish, these bake up into tidy, golden bundles you can hold in your hand—perfect for tucking into lunch pails, sending home with neighbors, or lining up on a baking sheet for a casual Sunday supper. They’ve got all the cozy flavor of a traditional Midwestern chicken pot pie, but in a simpler, smaller, and quicker package that fits right into busy modern kitchens.

These hand pies are hearty on their own, but they shine even brighter with a few simple sides. A crisp green salad with a tangy vinaigrette balances the rich, flaky crust, much like the leaf lettuce salads my mother used to serve alongside hot dishes. Buttered peas or green beans are a natural partner, and a bowl of coleslaw—nothing fancy, just cabbage, carrots, and a creamy dressing—keeps the meal feeling down-home and familiar. On colder evenings, pair the pies with a cup of tomato soup or a simple vegetable soup to round things out. If you’re feeding a crowd, a tray of sliced apples or a big bowl of grapes on the table adds a fresh, sweet note that doesn’t require any extra fuss.

Servings: 8 hand pies

2 refrigerated pie crusts (2-count package, 9-inch rounds)
2 cups cooked chicken, shredded or diced
1 1/2 cups frozen mixed vegetables (peas, carrots, corn, green beans)
1 (10.5-ounce) can cream of chicken soup
1 large egg, beaten (for egg wash)

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. This helps the hand pies crisp up and prevents sticking.

In a medium bowl, stir together the cooked chicken, frozen mixed vegetables, and the can of cream of chicken soup until everything is evenly coated. The mixture should be thick and scoopable; this will keep it from leaking out as the pies bake.

Unroll the refrigerated pie crusts onto a lightly floured surface. Using a 4- to 5-inch round cutter, a wide-mouth jar ring, or even a small bowl as a guide, cut out 8 circles total. Gather and reroll the scraps gently if needed to get all 8.

Place 4 of the dough circles on the prepared baking sheet. Spoon a generous mound of the chicken mixture into the center of each circle, leaving about 1/2 inch of dough clear around the edges so you can seal them well.

Brush the bare edges of each filled circle lightly with a bit of the beaten egg. This helps glue the top crust in place and keeps the filling tucked safely inside.

Top each filled circle with a second dough circle. Gently press the edges together with your fingers to seal, then use the tines of a fork to crimp all the way around each hand pie. This gives you that pretty, old-fashioned edge and keeps the filling from bubbling out.

Brush the tops of the hand pies with the remaining beaten egg to give them a deep, golden color and a shiny finish. Using a sharp knife, cut 2–3 small slits in the top of each pie to let steam escape as they bake.

Bake on the center rack for 20–25 minutes, or until the hand pies are deeply golden, flaky, and the edges are nicely browned. The filling should be hot and bubbly inside.

Remove the baking sheet from the oven and let the hand pies rest for about 5–10 minutes before serving. The filling will thicken slightly as it cools, making them easier to pick up and enjoy.

To make these hand pies your own, you can swap the cream of chicken soup for cream of mushroom or cream of celery for a different but still familiar flavor. If you have leftover turkey from the holidays, it works beautifully in place of the chicken—my family hardly noticed the switch the first time I tried it after Thanksgiving. For a bit of extra seasoning without adding more ingredients, sprinkle a pinch of salt, black pepper, or dried thyme over the filling before sealing the pies. You can also use rotisserie chicken to save time; just remove the skin and shred the meat. If you prefer a little more vegetable presence, increase the frozen mixed vegetables to 2 cups and slightly reduce the chicken. For a heartier crust, try using refrigerated puff pastry instead of pie crust; keep the same method but watch closely as puff pastry browns a bit faster. These freeze well, too: assemble the hand pies, freeze them unbaked on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–10 extra minutes, until they’re puffed, deeply golden, and hot in the center.