Chicken and Veggie Hand Pies

Chicken and Veggie Hand Pies

20

"Chicken and fresh vegetables together with cream cheese make this healthy sandwich one that everyone will love."
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Ingredients

30 m servings 312 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 733 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Heat oven to 425 degrees F. Lightly spray cookie sheet with cooking spray.
  2. Unroll dough onto cookie sheet. Starting at center, press out dough into 14x10-inch rectangle; cut into 4 (7x5-inch) rectangles. Spoon 1 tablespoon cream cheese spread onto half of each rectangle, spreading to within 1/2 inch of edges. Top each with 1/4 cup chicken, 2 tablespoons broccoli and 1 tablespoon bell pepper. Fold dough in half over filling; press edges firmly with fork to seal. Prick tops with fork to vent.
  3. Bake 11 to 13 minutes or until golden brown.

Footnotes

  • Try a different flavor of cream cheese spread, such as garlic or chive-and-onion, in place of the garden vegetable spread.

Reviews

20
  1. 23 Ratings

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Most helpful positive review

I've been making these for over 25 yrs with crescent roll dough. Good with mushrooms in the filling. Absolutely one of my favorites!

Most helpful critical review

These were pretty good. I made a couple of changes in the interest of making them more healthful. So in the author's defense, these were not at popular at my house but probably would be if made...

I've been making these for over 25 yrs with crescent roll dough. Good with mushrooms in the filling. Absolutely one of my favorites!

This can be done with pita breads and, as a spread, on different crackers, e.g. melba toast. Tasty and easy ! The cream cheese spread flavour can be changed also if you want to spice it, or fu...

These were pretty good. I made a couple of changes in the interest of making them more healthful. So in the author's defense, these were not at popular at my house but probably would be if made...

Very Good! Would suggest to use more spread or have a dip/sauce.

My 2yr old son loves this receipe. I too, have been making this for years! I like to leave the cream cheese sit out at room temp or even zap in the micro so it gets really soft. I mix the chicke...

This turned out a lot better than I expected! I, too, used the cooking creme italian herb cheese and canned chicken. I didn't measure anything and just added the ingredients to my liking. Really...

i used frozen broccoli and cooked i first. Don't skimp on the amount of cream cheese

Great way to use leftover frozen veggies in freezer. Best if cream cheese is REALLY soft before spreading on dough.

These are super easy and delicious. I like how the pocket can be filled with a variety of things.