Low Sodium Savory Chicken and Mushroom Hand Pies

Indulge in the comforting, bite-sized perfection of Low Sodium Savory Chicken and Mushroom Hand Pies—an easy and flavorful recipe that’s perfect for meal prep, on-the-go snacks, or casual entertaining. These golden, flaky hand pies are packed with tender cubes of chicken, earthy cremini mushrooms, and aromatic herbs, all enveloped in a creamy sauce made with unsalted chicken broth and low-sodium soy sauce. The recipe combines wholesome ingredients with a thoughtful approach to reducing sodium, making it a heart-healthy choice without skimping on savory flavor. With just 30 minutes of prep time and a crisp oven-baked finish, these hand pies are a wonderful balance of convenience and gourmet appeal. Perfectly portable and endlessly satisfying, they’re destined to become your new favorite for savory, quick-to-serve meals.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 8

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken breast
• 8 ounces Cremini mushrooms
• 1 medium Onion
• 3 pieces Garlic cloves
• 1 cup Unsalted chicken broth
• 1 tablespoon Low-sodium soy sauce
• 2 tablespoons All-purpose flour
• 1 teaspoon Dried thyme
• 0.5 teaspoon Black pepper
• 2 tablespoons Unsalted butter
• 1 package Refrigerated pie crusts
• 1 large Egg
• 1 tablespoon Water

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet, heat olive oil over medium heat. Cut the chicken breast into small cubes and add to the skillet. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.

Step 3

Thinly slice the mushrooms and finely chop the onion. In the same skillet, add the mushrooms, onion, and minced garlic. Sauté until the mushrooms are browned and the onion is translucent, about 5 minutes.

Step 4

Sprinkle the flour over the mushroom mixture and stir to coat. Gradually stir in the unsalted chicken broth and low-sodium soy sauce. Bring the mixture to a gentle simmer, stirring to dissolve any flour clumps.

Step 5

Add the cooked chicken back into the skillet. Stir in the dried thyme and black pepper. Let the mixture simmer for another 2-3 minutes until thickened and heated through. Remove from heat and allow to cool slightly.

Step 6

Unroll the pie crusts on a lightly floured surface. Use a large cookie cutter or a small bowl (about 4 inches in diameter) to cut out rounds from the crusts. Re-roll any scraps and cut out enough rounds to have approximately 16 discs, which will make 8 hand pies.

Step 7

Place a tablespoonful of the chicken and mushroom filling onto half of the dough circles. Be careful not to overfill. Top each with a second dough circle and press the edges with a fork to seal.

Step 8

In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush each hand pie with the egg wash and make a small slit on the top of each pie to allow steam to escape.

Step 9

Place the hand pies on a baking sheet lined with parchment paper. Bake in the preheated oven until golden brown and crispy, about 20-25 minutes.

Step 10

Remove from the oven and let cool for a few minutes before serving.

Nutrition Facts

Serving size	(1638.0g)

Amount per serving	% Daily Value*
Calories	3317.0

Total Fat 197.9g	0%
Saturated Fat 65.1g	0%
Polyunsaturated Fat 4.6g
Cholesterol 667.1mg	0%
Sodium 2808.6mg	0%
Total Carbohydrate 221.0g	0%
Dietary Fiber 13.7g	0%
Total Sugars 19.8g
Protein 180.5g	0%

Vitamin D 92.3IU	0%
Calcium 235.7mg	0%
Iron 14.8mg	0%
Potassium 2828.7mg	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: 52.6%

Protein: 21.3%

Carbs: 26.1%