These Spicy Chicken Hand Pies are portable and packed with fantastic flavors. The savory chicken filling is seasoned with curry powder, allspice, jalapenos, onions, and garlic. Recipe credit goes to Pamela Woodberry, who says the savory pies are Jamaican-style, made with a recipe handed down from her mother. The aromas alone will make your mouth water. They did ours. Pamela won top honors at the 2013 State Fair of Texas with this culinary creation. It was a family-themed contest supported by the Bisquick baking brand.
We loved how Pam paired the spicy chicken hand pie with the sweetness of a fruit chutney dipping sauce. A beloved chutney of ours is Stonewall Kitchen’s mango chutney. Serve it with your favorite.
Spicy Chicken Hand Pies – Preparation Tips
Here are a few preparation tips for those of you making these spicy chicken hand pies:
- If you don’t have Bisquick on hand, make you’re own with just four ingredients: flour, vegetable shortening, baking soda, and salt.
- You can double or triple the homemade Bisquick mix to use for other recipes like these bruschetta-themed biscuits.
- Got extra homemade mix? Refrigerate it. Put a date on it and use it within 3 months.
- In a rush? Using a rotisserie chicken for the filling is a great time saver. Simply remove the skin and bones, then dice or shred the chicken.
- If you’re hot for heat i.e. a big fan of spiciness, feel free to up the cayenne, curry powder, and jalapenos to fit your taste and tolerance.
- You can freeze any leftover pies. Cover in plastic wrap. Place in a freezer bag, removing any extra air, and freeze.
- To serve leftover pies, thaw in fridge, remove plastic wrap, and place on parchment lined baking sheet. Warm them in pre-heated 300 degree oven until heated all the way through, about 10 minutes. Shortcut version of this is to thaw and heat in microwave. However, the crust is much tastier with the oven method.
Definitely give this recipe a try. You will wow your friends and family with them!
-Crystal & Cyndi
Spicy Chicken Hand Pies
3 cups Bisquick* (or homemade baking mix)
3 teaspoon curry powder, divided
1/8 teaspoon cayenne pepper, or to taste
2/3 cup warm water (120-130 degrees F)
2 tablespoons cooking oil
1 cup chopped yellow onion
1 tablespoon seeded and minced jalapeno
1 clove garlic, minced
1 tablespoon all-purpose flour
1/4 teaspoon allspice
2 tablespoons tomato paste
2 tablespoons water
4 cups diced or shredded chicken
1 egg, beaten, for brushing pies
1 jar fruit chutney, for dipping
*Homemade Bisquick Baking Mix (Optional)
2 1/2 cups all-purpose flour
1/2 cup vegetable shortening (or cold butter)
4 1/2 teaspoons baking soda
1 1/2 teaspoons salt
Preheat oven to 400 degrees F. Position rack in top third of the oven. Line baking sheet with parchment paper. In a medium bowl, combine Bisquick, 1 teaspoon curry powder, and cayenne pepper. Stir in warm water (additional if needed) until soft dough forms. Sprinkle flour onto hard, flat surface and on top of dough. Knead dough 15 to 20 times by hand. Cover dough with clean cloth; let sit. Meanwhile, heat oil in large skillet. Add onion, jalapeno, and garlic. Cook over medium-high heat, stirring often, until onion is soft. Add flour, allspice, and remaining 2 teaspoons curry powder. Stir 1 minute. Stir in tomato paste and water; cook until thickened (about 1 minute). Add chicken and stir until combined. Remove skillet from the heat and allow filling to cool completely.
To assemble: roll out the dough, on lightly floured surface. Form 12×14-inch rectangle about 1/8-inch thick. Cut dough into 8 (6×3-inch) rectangles. Place about 1/4 cup filling in the center of each rectangle. Fold dough over to enclose the filling. Press edges with a fork to seal. Transfer the hand pies to the parchment-lined baking sheet. Brush lightly with beaten egg. Bake until golden brown, about 20-25 minutes. Serve with fruit chutney. Makes 8 hand pies.