Chicken Pot Hand Pies

Step 1

Preheat oven to 425 degrees.

Step 2

Roll out puff pastry sheet and cut into 8 rectangles with a pizza cutter.

Step 3

Cube chicken and place in a large bowl.

Step 4

Add sour cream, chicken soup, steamed vegetables, onion and seasonings.  Mix well.

Step 5

Spoon a generous amount of filling onto the middle of half of the puff pastry rectangles.

Step 6

Stretch the other rectangles to fit over the ones with filling.  Press around edges to seal.

Step 7

Press the tines of a fork around each pastry to close together.

Step 8

Prick top of each pastry with a fork or knife to create a vent for steam.

Step 9

Brush pastries with egg wash.

Step 10

Bake at 425 degrees for 20 minutes until crispy and golden brown.