Chicken Pot Pie Pumpkin Hand Pies
Classic chicken pot pie gets a fun fall makeover with these Chicken Pot Pie Pumpkin Hand Pies.
Each hand pie is filled with a creamy mixture of tender chicken, peas, carrots, corn, onion, garlic, and herbs, then sealed inside flaky pie crust and shaped like a miniature pumpkin.
The pastry becomes golden and crisp while the filling stays creamy and savory inside.
They’re perfect for:
- Halloween dinner
- Fall parties
- Thanksgiving appetizers
- Family movie night
- Lunch boxes
- Potlucks
- Make-ahead meals
They’re much easier to serve than a full chicken pot pie and look especially cute on a fall platter.
Why You’ll Love These Pumpkin Hand Pies
Fun seasonal shape. The pumpkin design instantly makes them feel festive.
Classic comfort-food filling. Chicken and vegetables in creamy gravy are always satisfying.
Easy to hold. No bowl or fork required.
Great for parties. Individual servings are simple to serve.
Make-ahead friendly. Prepare the filling in advance.
Freezer-friendly. Freeze before or after baking.
Easy to customize. Add potatoes, mushrooms, cheddar, bacon, or different herbs.
Ingredients
Chicken Pot Pie Filling
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup chicken broth
- ½ cup whole milk
- 2 cups cooked shredded chicken
- ¾ cup frozen peas and carrots
- ½ cup corn
- ½ teaspoon dried thyme
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- Salt to taste
Pastry
- 2 refrigerated pie crusts
- 1 large egg
- 1 tablespoon water
Pumpkin Decoration
- Extra pie crust scraps
- Small pretzel pieces or pastry stems, optional
- Parsley or chives, optional
Best Chicken to Use
Rotisserie Chicken
This is the easiest choice.
Shred the meat finely so the hand pies are easier to fill and seal.
Leftover Roasted Chicken
Perfect if you already have cooked chicken on hand.
Chicken Breast
Cook and shred chicken breast, then use in the filling.
Chicken Thighs
Chicken thighs give the filling a richer flavor and stay very tender.
Best Vegetables for Chicken Pot Pie Hand Pies
The classic combination is:
- Peas
- Carrots
- Corn
You can also add:
- Diced potatoes
- Celery
- Mushrooms
- Green beans
Keep everything chopped fairly small so the filling fits easily inside the pastry.
How to Make Chicken Pot Pie Pumpkin Hand Pies
Step 1: Make the Filling
Melt butter in a skillet over medium heat.
Add onion.
Cook for about:
3–4 minutes
until softened.
Add garlic and cook another:
30 seconds.
Step 2: Add Flour
Sprinkle flour over the onion mixture.
Stir constantly for about:
1 minute.
This helps thicken the pot pie filling.
Step 3: Add Broth and Milk
Slowly whisk in:
- Chicken broth
- Milk
Continue stirring until the sauce becomes smooth and begins to thicken.
Step 4: Add Chicken and Vegetables
Stir in:
- Cooked chicken
- Peas and carrots
- Corn
- Thyme
- Garlic powder
- Black pepper
Cook another:
2–3 minutes.
The filling should be thick, not runny.
Step 5: Cool the Filling
Remove from heat.
Let the filling cool completely.
This is very important.
Hot filling can soften the pie dough and make sealing difficult.
Step 6: Preheat the Oven
Preheat the oven to:
400°F
Line a baking sheet with parchment paper.
Step 7: Cut Pumpkin Shapes
Unroll the pie crust.
Use a pumpkin-shaped cookie cutter if you have one.
If not, cut circles or slightly oval shapes and gently pinch the top to create a pumpkin silhouette.
You need two pieces of dough per hand pie.
Step 8: Add Filling
Place about:
1½–2 tablespoons filling
in the center of half the pastry pieces.
Leave a border around the edges.
Step 9: Add the Top Crust
Place another pumpkin-shaped piece over the filling.
Press the edges together.
Use a fork to crimp the edges tightly.
Step 10: Create Pumpkin Ridges
Use the back of a knife to gently score curved vertical lines into the top crust.
Do not cut all the way through.
These lines create the pumpkin look.
Step 11: Add Leaves and Stems
Use pie crust scraps to cut:
- Small leaves
- Tiny stems
Press them gently onto the top.
You can also add a short pretzel piece after baking for the stem.
Step 12: Cut Steam Vents
Make one or two tiny slits in the top of each hand pie.
This allows steam to escape.
Step 13: Egg Wash
Whisk together:
- 1 egg
- 1 tablespoon water
Brush lightly over each hand pie.
This helps create a deep golden color.
Step 14: Bake
Bake at 400°F for about 18–22 minutes.
They’re ready when:
- Pastry is puffed
- Tops are golden
- Edges are crisp
Step 15: Cool Briefly
Let the hand pies rest for about:
5–10 minutes
before serving.
The filling will be very hot straight from the oven.
The Secret to Perfect Hand Pies
Keep the Filling Thick
Runny filling can leak through the seams.
Cool the Filling Completely
Warm filling softens the pastry.
Don’t Overfill
Too much filling makes crimping difficult.
Seal the Edges Well
Use a fork and press firmly.
Cut Steam Vents
This reduces the chance of bursting.
Cheesy Chicken Pot Pie Hand Pies
Add:
¾ cup shredded cheddar
to the cooled chicken filling.
The cheese melts inside as the hand pies bake.
Chicken Bacon Pot Pie Hand Pies
Add:
½ cup cooked crumbled bacon
to the filling.
Bacon works especially well with cheddar.
Chicken Ranch Pumpkin Hand Pies
Add:
1 teaspoon ranch seasoning
to the filling.
Use cheddar for extra flavor.
Chicken Broccoli Hand Pies
Add:
1 cup finely chopped broccoli
to the filling.
Steam or blanch it first so it’s tender.
Chicken Mushroom Hand Pies
Add:
1 cup finely chopped mushrooms
Cook them with the onion before adding the flour.
Chicken and Potato Hand Pies
Add:
1 cup small cooked potato cubes
to the filling.
Keep the potato pieces small so the pies are easy to close.
Creamy Chicken Hand Pies
For a richer filling, stir in:
2 tablespoons cream cheese
after the sauce thickens.
Garlic Parmesan Chicken Hand Pies
Add:
- Extra garlic
- ½ cup Parmesan
to the filling.
Brush baked pies with garlic butter.
Buffalo Chicken Pumpkin Hand Pies
For a fun twist, use:
- Shredded chicken
- Cream cheese
- Buffalo-style sauce
- Cheddar
Shape and bake as directed.
Serve with ranch.
Chicken Bacon Ranch Pumpkin Hand Pies
Combine:
- Chicken
- Bacon
- Ranch seasoning
- Cheddar
- Cream cheese
Keep the mixture thick before filling.
Mini Pumpkin Hand Pies
Use a smaller cookie cutter.
Add only a spoonful of filling.
These mini versions are perfect for:
- Halloween parties
- Thanksgiving appetizers
- Kids
- Buffet tables
Start checking them earlier because smaller pies bake faster.
Jack-O’-Lantern Chicken Hand Pies
Instead of simple pumpkin ridges, cut tiny:
- Triangle eyes
- Nose
- Mouth
into the top pastry before placing it over the filling.
The creamy filling peeking through creates a fun jack-o’-lantern effect.
Keep the openings small so the filling doesn’t leak excessively.
Mummy Chicken Hand Pies
Cut pastry into strips.
Lay the strips across a small mound of chicken filling like mummy bandages.
Leave a small opening for the “eyes.”
Bake until golden.
Turkey Pot Pie Pumpkin Hand Pies
These are excellent after Thanksgiving.
Replace chicken with:
2 cups cooked shredded turkey.
Add:
- Peas
- Carrots
- Gravy-style cream sauce
This is a great leftover turkey recipe.
Thanksgiving Pumpkin Hand Pies
For Thanksgiving, serve these as:
- Appetizers
- Lunch
- Leftover turkey snacks
Use turkey instead of chicken and add a little cranberry sauce on the side for dipping.
Halloween Dinner Version
Serve the hand pies with:
- Roasted vegetables
- Salad
- Mashed potatoes
Then add Halloween appetizers such as:
Mummy Hot Dogs
Spider Crackers
Halloween Taco Cups
Monster Meatball Sliders
Best Dipping Sauces
Chicken Gravy
Perfect for classic pot pie flavor.
Ranch
Great for kids.
Garlic Butter
Especially good with Parmesan variations.
Honey Mustard
Adds a sweet-and-savory contrast.
Cranberry Sauce
Excellent for a Thanksgiving-style version.
Make-Ahead Instructions
The filling can be made up to a day ahead.
Store covered in the refrigerator.
You can also assemble the hand pies several hours before baking.
Keep them refrigerated on a parchment-lined baking sheet.
Brush with egg wash just before baking.
Can You Freeze Chicken Pot Pie Hand Pies?
Yes.
Freeze Before Baking
Assemble the pies but do not egg-wash.
Freeze on a tray until firm.
Transfer to a freezer-safe container.
Bake from frozen, adding extra time as needed.
Brush with egg wash before baking.
Freeze After Baking
Cool completely.
Freeze in a single layer.
Reheat in the oven or air fryer.
How to Store
Cool leftovers promptly.
Store in an airtight container in the refrigerator for about:
3–4 days.
How to Reheat
Oven
Reheat at:
350°F
until hot and crisp.
Air Fryer
Heat for several minutes at moderate temperature.
This restores the flaky crust very well.
Microwave
The microwave works, but the pastry will be softer.
How to Keep Hand Pies From Leaking
Cool the Filling
This is essential.
Use Thick Filling
Avoid watery sauce.
Don’t Overfill
Less is better than too much.
Crimp Firmly
Press the edges with a fork.
Leave a Border
Keep filling away from the outer edge.
Frequently Asked Questions
Can I use refrigerated pie crust?
Yes. It’s the easiest option.
Can I use puff pastry?
Absolutely. Puff pastry gives a lighter, flakier result.
Can I use rotisserie chicken?
Yes.
Can I make them ahead?
Yes. Prepare the filling ahead or assemble several hours before baking.
Can I freeze them?
Yes.
Can I use turkey instead of chicken?
Absolutely.
How do I make them look like pumpkins?
Cut the dough into pumpkin shapes, score curved ridges, and add small pastry stems.
Can I add cheese?
Yes. Cheddar works especially well.
Why did my hand pies open?
They may have been overfilled or not crimped tightly enough.
Why is the bottom soggy?
The filling may have been too hot or too wet.
Easy Chicken Pot Pie Pumpkin Hand Pies Recipe
Prep Time: 30 minutes
Bake Time: 18–22 minutes
Servings: About 8 hand pies
Ingredients
Filling
- 2 tablespoons butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tablespoons flour
- 1 cup chicken broth
- ½ cup milk
- 2 cups cooked shredded chicken
- ¾ cup frozen peas and carrots
- ½ cup corn
- ½ teaspoon thyme
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Pastry
- 2 refrigerated pie crusts
- 1 egg
- 1 tablespoon water
Instructions
- Melt butter in a skillet.
- Cook onion for 3–4 minutes.
- Add garlic and cook 30 seconds.
- Stir in flour and cook 1 minute.
- Slowly add broth and milk.
- Stir until thickened.
- Add chicken, peas and carrots, corn, thyme, garlic powder, and pepper.
- Cook another 2–3 minutes.
- Remove from heat and cool completely.
- Preheat oven to 400°F.
- Line a baking sheet with parchment.
- Cut pie crust into pumpkin shapes.
- Place 1½–2 tablespoons filling on half the shapes.
- Top with remaining pastry pieces.
- Crimp edges with a fork.
- Score curved pumpkin ridges on top.
- Add pastry leaves or stems if desired.
- Cut tiny steam vents.
- Whisk egg and water.
- Brush with egg wash.
- Bake 18–22 minutes until golden.
- Cool briefly.
- Serve warm.
Delicious Variations
Cheesy Chicken Pot Pie Hand Pies: Add cheddar.
Chicken Bacon Hand Pies: Add crispy bacon.
Chicken Ranch Hand Pies: Add ranch seasoning.
Chicken Broccoli Hand Pies: Add finely chopped broccoli.
Garlic Parmesan Hand Pies: Add Parmesan and extra garlic.
Buffalo Chicken Pumpkin Pies: Add Buffalo chicken filling.
Turkey Pot Pie Hand Pies: Use leftover turkey.
Final Thoughts
Chicken Pot Pie Pumpkin Hand Pies combine classic comfort food with a fun fall presentation.
Flaky pastry surrounds creamy chicken, vegetables, and herbs, while pumpkin-shaped ridges and little pastry stems make each hand pie perfect for Halloween, Thanksgiving, or an autumn family dinner.
For the best result, keep the filling thick, let it cool completely before assembly, don’t overfill, crimp the edges well, and bake until the pastry is deeply golden
