Chicken and Veggie Hand Pies

Chicken and Veggie Hand Pies


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


30 m {{adjustedServings}} servings 312 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • 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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  • 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.


  • Try a different flavor of cream cheese spread, such as garlic or chive-and-onion, in place of the garden vegetable spread.
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  1. 23 Ratings


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...