High Protein Savory Chicken and Mushroom Hand Pies

Perfectly portable and loaded with flavor, these High Protein Savory Chicken and Mushroom Hand Pies are the ultimate fusion of comfort food and nutrition. Packed with tender chicken breast, hearty button mushrooms, and a creamy Greek yogurt filling, these golden, flaky pockets are both satisfying and protein-rich. Enhanced with fresh thyme and low-sodium chicken broth, their savory depth makes them a standout for meal prep, lunchboxes, or on-the-go snacks. The puff pastry crust ensures a buttery, crisp texture, while an easy egg wash adds a beautifully golden finish. Ready in just over an hour, these hand pies combine simple ingredients with elevated flavors—ideal for busy weeknights, casual gatherings, or as a freezer-friendly option you can enjoy anytime.

Nutriscore Rating: 70/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 8

Ingredients

• 400 grams chicken breast
• 2 tablespoons olive oil
• 250 grams button mushrooms
• 1 medium onion
• 2 garlic cloves
• 150 milliliters low-sodium chicken broth
• 100 grams Greek yogurt
• 1 tablespoon fresh thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 sheets puff pastry sheets
• 1 egg
• 1 tablespoon water

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Dice the chicken breast into small, bite-sized pieces.

Step 3

Heat the olive oil in a large skillet over medium heat.

Step 4

Add the chicken to the skillet and cook until it is no longer pink, about 5 minutes.

Step 5

Slice the button mushrooms and finely chop the onion and garlic cloves.

Step 6

Add the mushrooms, onion, and garlic to the skillet with the chicken, and cook for an additional 5 minutes until the mushrooms are tender and the onions are translucent.

Step 7

Pour in the chicken broth and bring to a simmer. Let it cook for 3 more minutes.

Step 8

Stir in the Greek yogurt, fresh thyme, salt, and black pepper until the mixture is creamy and well combined.

Step 9

Sprinkle the flour over the mixture and stir well to thicken the filling. Cook for another 2 minutes, then remove from heat and let it cool slightly.

Step 10

Roll out the puff pastry sheets on a lightly floured surface to about 1/4-inch thickness.

Step 11

Cut each sheet into 4 equal squares (for a total of 8 squares).

Step 12

Place about 3 tablespoons of the chicken and mushroom filling on one half of each square, leaving a border around the edges.

Step 13

Beat the egg with a tablespoon of water to create an egg wash.

Step 14

Brush the edges of the pastry squares with the egg wash and fold them over to form triangles, pressing the edges firmly with a fork to seal.

Step 15

Place the hand pies on a baking sheet lined with parchment paper and brush the tops with the remaining egg wash.

Step 16

Use a sharp knife to cut a small slit in the top of each pie to allow steam to escape.

Step 17

Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.

Step 18

Let the hand pies cool slightly before serving.

Nutrition Facts

Serving size	(1274.6g)

Amount per serving	% Daily Value*
Calories	1730.7

Total Fat 87.3g	0%
Saturated Fat 20.2g	0%
Polyunsaturated Fat 6.4g
Cholesterol 543.3mg	0%
Sodium 4314.1mg	0%
Total Carbohydrate 95.7g	0%
Dietary Fiber 7.8g	0%
Total Sugars 17.2g
Protein 144.8g	0%

Vitamin D 48IU	0%
Calcium 228.0mg	0%
Iron 8.3mg	0%
Potassium 2501.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.0%

Protein: 33.1%

Carbs: 21.9%