Chicken Potpies in Hand Pie FormIn a deep skillet, heat 1 cup of chicken broth, 1/4 cup olive oil. Cut 2 chicken breast into 1 or 2 inch cubes. Drop into skillet set on medium low heat (4, if your stove goes by numbers). After the chicken if cooked add chopped celery, carrots, and frozen peas. You can control how many vegetables you want. Add 1tbsp parsley flakes, poultry seasoning, and sage. Feel free to use fresh herbs. Stir well, cover with lid. Now for the most tricky part-the damn crust. This recipe from Epicurean Mom's blog works very well.
For Crust:1 3/4 cups spelt, white/wheat, unbleached and/or wheat flour
1 teaspoon salt
5 tbsp room temp butter
1/3-1/4 cup cold water
I do recommend putting down wax paper and rolling it out with wax paper on top. Flour it occasionally to make sure it doesn't stick. Then cut into 6x6 inch squares. Add some flour to the skillet, a little less than 1/4 cup to thicken the filling. Spoon 3-4 tbsps worth off-center on to the square crusts. Fold and fork-seal the seam (looks like the edge of a pie crust). Bake for 22-25 mins in oven on 350. Let cool and now you have beautiful homemade hot pocket-esque hand pies.