All the flavors of chicken pot pie, but handheld!

　　

Ingredients

Makes 8, and doubles well

　　1 medium potato, peeled and chopped into 1/4 inch pieces

　　Substitute 1/2 cup thawed frozen corn kernels here, if you prefer. Add with the carrot and celery in Step 2.

　　1 tablespoon vegetable oil

　　1 small onion, finely chopped

　　1 carrot, quartered lengthwise and chopped

　　1 celery rib, halved lengthwise and chopped

　　4 ounces boneless, skinless chicken breast or thighs, chopped

　　Got some cooked chicken? Add it with the potatoes in step 3 instead.

　　Salt and pepper

　　1 tablespoon all-purpose flour

　　1/2 cup chicken broth

　　1/2 teaspoon fresh thyme leaves

　　2 unbaked pie crusts, either store bought or homemade (not pie shells)

　　1 egg, beaten with 1 tablespoon water

　　

Step 1

1. Simmer the potato in a small pot of salted water until just tender, 8 to 10 minutes, then drain and set aside.

　　

Step 2

2. Heat the oil in a large skillet over medium heat. When it shimmers, add the onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add the carrot, celery, and raw chicken, season with salt and pepper to taste, and raise the heat to medium-high. Cook until the vegetables are softened and the chicken is just about cooked, 3 to 5 minutes.

　　

Step 3

3. Sprinkle the flour over everything, stir, and cook for 1 minute. Add the broth, thyme, and reserved potatoes, and simmer for 2 minutes more. Transfer the mixture to a bowl and refrigerate until cool, 15 to 30 minutes. Remove the pie crusts from the refrigerator so they can soften slightly.

　　

Step 4

4. When the filling is cool, preheat oven to 425°F and set the racks in the upper and lower thirds of oven. Grease or line two baking sheets.

　　

Step 5

5. On a lightly floured work surface, roll out 1 pie crust into a rough rectangle (don't roll it too thin or the handpies will fall apart). Use a sharp knife or pizza cutter to square off the rounded edges, then cut the dough into 4 equal pieces.

　　

Step 6

6. Place about 1/4 cup of filling slightly off-center on 1 piece of dough, then fold the dough over to form a rectangle. Crimp the edges together with a fork, and prick the top a few times for steam to escape. Carefully transfer pie to the prepared baking sheets. Repeat with remaining pie crust and filling.

　　

Step 7

7. Brush each pie lightly with the egg wash, then bake until golden brown, 20 to 25 minutes.

　　MAKE BABY FOOD:

　　These are a slam dunk for little ones—either cut a pie into pieces and let baby feed himself, or cook the filling a minute or two longer (to be certain the chicken is cooked through) and puree some of it with a bit more broth.

　　From Parents Need to Eat Too: Nap-Friendly Cooking, One-Handed Meals, and Time-Saving Kitchen Tricks for New Parents by Debbie Koenig. Copyright © 2012 by Debbie Koenig. Published by William Morrow, an imprint of HarperCollins Publishers.