Chicken Pesto Hand Pies with Freshly Milled Flour

These chicken pesto hand pies are packed with juicy chicken, pesto, and melty mozzarella cheese inside a soft freshly milled flour dough for a hearty meal the whole family will love.

I originally made these when I wanted something that felt a little different from our usual sandwiches and pizzas. They are easy to hold, filling enough for dinner, and freeze beautifully for future meals. The combination of seasoned chicken, pesto, and mozzarella tucked inside homemade dough is one of those simple meals that always disappears quickly around here.

Why I Love It

One of my favorite things about these hand pies is how practical they are. They can be made ahead and reheated for quick lunches or busy weeknight dinners. The freshly milled flour dough stays soft while still being sturdy enough to hold the filling, making them easy to pack and serve.

They also freeze well, which makes them a great meal prep option to keep on hand for later. Plus, the filling is easy to customize based on what you have available, so you can switch things up without changing the dough recipe.

Main Ingredients & Swaps

• Freshly milled flour – I use a blend of hard red wheat and khorasan for great flavor and texture.
• Instant yeast – Helps create a soft, fluffy dough without a long rise time.
• Chicken thighs – I prefer thighs because they stay juicy, but chicken breast works well too.
• Pesto – Homemade pesto is my favorite, but store bought works perfectly.
• Mozzarella cheese – Gives the filling that melty, cheesy texture.
• Olive oil – Used in both the dough and the filling for flavor and tenderness.

How I Make It

I start by mixing together a simple freshly milled flour dough and letting it rise until puffy. While the dough rises, I cook seasoned chicken until browned and fully cooked, then stir in pesto.

Once the dough is ready, I divide it into portions, roll each one into an oval, and fill them with the chicken mixture and mozzarella cheese. After sealing the edges and brushing them with egg wash, they bake until beautifully golden brown.

Tips

• Allow the filling to cool slightly before assembling for easier handling.
• Leave a border around the edges so the hand pies seal properly.
• Use parchment paper to prevent sticking and make cleanup easier.
• Make the filling a day ahead to save time.
• These are excellent reheated in the air fryer.

If you’d like to see the full process from mixing the dough to sealing the hand pies, watch the YouTube video below.

Chicken Pesto Hand Pies with Freshly Milled Flour

Description:These savory hand pies are filled with seasoned chicken, pesto, and mozzarella cheese, all wrapped in a soft freshly milled flour dough. They make a wonderful lunch, easy dinner, or freezer meal.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Rise time 45 minutes mins

Total Time 1 hour hr 40 minutes mins

Servings: 8 hand pies

Course: Chicken, Dinner, Main Course

Cuisine: American

Ingredients Method Video Notes

Ingredients

  

Dough

• 330 grams warm water about 110°F
• 1 tablespoon sugar
• 2 heaping teaspoons instant yeast
• 2 tablespoons olive oil
• 1 1/4 teaspoons sea salt
• 450 grams freshly milled flour 300 grams hard red wheat and 150 grams khorasan
• 1 egg beaten, for egg wash

Filling

• 2 pounds boneless skinless chicken thighs, cut into bite sized pieces (or chicken breast)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 1/2 teaspoons sea salt
• 1 teaspoon black pepper
• 1 to 2 tablespoons olive oil
• 1/2 cup prepared pesto
• 8 to 10 ounces mozzarella cheese shredded

Notes

• Homemade pesto works beautifully in this recipe.
• The filling can be made a day ahead and refrigerated.
• These freeze well after baking.
• Ham and cheese can be substituted for the chicken pesto filling.
• Parchment paper is highly recommended to prevent sticking.

Method

 

Make the Dough

1. In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let sit for 5 minutes until slightly foamy.
2. Add the olive oil and sea salt. With the mixer on low speed, gradually add the freshly milled flour.
3. Knead on medium speed for 7 to 10 minutes until a smooth dough forms.
4. Transfer the dough to a lightly oiled bowl, or leave it in the mixer bowl. Cover and let rise for 45 minutes, or until noticeably puffy.

Prepare the Filling

1. Season the chicken with the garlic powder, onion powder, sea salt, and black pepper.
2. Heat the olive oil in a large skillet over medium high heat.
3. Add the chicken and spread it into an even layer. Cook undisturbed for 4 to 5 minutes to develop browning.
4. Continue cooking until the chicken is fully cooked through.
5. Turn off the heat and stir in the pesto until the chicken is evenly coated.
6. Allow the filling to cool slightly before assembling.

Shape the Hand Pies

1. Preheat the oven to 400°F and line two baking sheets with parchment paper.
2. Divide the dough into 8 equal portions and shape each into a smooth ball.
3. Roll each piece into an oval about 6 inches long and 4 inches wide.
4. Spoon the chicken mixture onto one half of the dough, leaving a border around the edges.
5. Top with mozzarella cheese.
6. Brush the edges with beaten egg.
7. Fold the dough over the filling and press the edges together. Crimp with a fork to seal.
8. Transfer the hand pies to the prepared baking sheets.
9. Brush the tops with egg wash and cut two small slits in each pie.

Bake

1. Bake for 20 to 25 minutes, or until golden brown.
2. Allow to cool for 5 to 10 minutes before serving

Video

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