¼ teaspoon ground black pepper, plus more for sprinkling
1 clove garlic, grated
1 teaspoon fresh thyme
1 teaspoon chopped fresh oregano
¼ cup finely chopped carrot
¼ cup finely chopped celery
¼ cup thinly sliced green onion
4 ounces cooked chicken, shredded and chopped
1 (14.1-ounce) package refrigerated piecrusts
1 egg, lightly beaten
Instructions
Preheat oven to 400°. Line a baking sheet with parchment paper.
In a medium bowl, beat cream cheese, bouillon paste, pepper, garlic, thyme, and oregano with a mixer at medium speed until smooth. Add carrot, celery, green onion; beat until combined. Fold in chicken.
Unroll piecrusts. Using a 4½-inch round cutter, cut 8 circles. Brush borders of each pastry circle with egg. Spoon 1½ tablespoons chicken mixture onto center of each circle. Fold dough over filling, crimping edges with a fork dipped in flour to seal. Place hand pies on prepared pan. Refrigerate for 15 minutes.
Brush with remaining egg; lightly sprinkle with pepper. Using a sharp knife, cut 3 small slits in center of each hand pie.
Bake until golden brown, 20 to 25 minutes. Serve warm.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/creamy-chicken-hand-pies/