Golden oven-baked hand pies with tender chicken, mushrooms and sweet pepper in a cream sauce — hearty homemade baking for the whole family. The no-yeast dough with Greek yogurt turns soft and fluffy, while the filling stays juicy and fragrant with paprika, basil and oregano.
Ingredients
Filling
- 1.5 lb | 700 g chicken breast fillet
- 1.1 lb | 500 g champignons
- 1 large onion
- 2 sweet peppers (1 green, 1 red)
- 7 oz | 200 g cream (10–20%)
- 1 tbsp | 1 tbsp flour
- Salt, black pepper, paprika
- Dried basil, oregano
- A little vegetable oil or butter for frying
Dough
- 30 oz | 850 g all-purpose flour
- 1.1 lb | 500 g Greek yogurt
- 7 oz | 200 g butter, melted and cooled
- 2 eggs
- 1 tsp | 1 tsp salt
- 1 tsp | 1 tsp baking powder
For assembly
- 5.3–7 oz | 150–200 g mozzarella (optional)
- 1 egg for brushing
- Flour for dusting
Step-by-step recipe
- Cut the chicken breast into small cubes. Heat a little oil in a skillet and cook the chicken over medium heat until it turns white and lightly golden. Transfer to a plate.
- Cut the mushrooms into quarters. In the same skillet, cook them until the moisture evaporates and they take on a light caramelized color, then set aside as well.
- Finely chop the onion and sauté until golden. Add the sweet pepper, diced, and cook until softened.
- Return the chicken and mushrooms to the skillet and stir. Season with salt, black pepper and paprika, then add a pinch of basil and oregano.
- Pour in the cream, then add the flour and whisk vigorously so no lumps remain. Simmer over low heat until thickened and almost all the liquid has evaporated. Cool the filling completely.
- For the dough, mix the flour, salt and baking powder. Add the yogurt, eggs and melted cooled butter. Quickly knead into a soft, smooth dough.
- Divide the dough into 5.3–7 oz | 150–200 g balls. Cover and let rest for 5–10 minutes so the gluten relaxes.
- Roll each ball into a circle on a floured surface. Place 2–3 tbsp of the cooled filling in the center and, if desired, add a little mozzarella.
- Seal the edges tightly, shape into a hand pie and, if you like, decorate with a seam or small cuts.
- Transfer the hand pies to a baking sheet lined with parchment paper. Whisk the egg and brush the tops.
- Bake in a preheated 356°F | 180°C oven for 25–30 minutes, until deeply golden.
- Serve warm. They are just as good at room temperature — perfect to take along.
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Tips and variations
- To help the flour dissolve more smoothly into the cream, you can first mix it with 2–3 tbsp of cold cream, then stream it into the filling.
- Cheese: instead of mozzarella, suluguni or a mild brined cheese also works well.
- You can replace the yogurt with the same amount of kefir; add 1–2 tbsp flour if the dough feels too soft.
- Freezing: shape the raw hand pies, freeze them on a tray, then transfer to a bag. Bake from frozen at 356°F | 180°C, adding 5–8 minutes.
- Heat: swap part of the paprika for smoked paprika, or add a pinch of chili.
Nutrition
Approximate per 1 hand pie (out of 10):
| Calories | ≈ 660 kcal |
| Protein | ≈ 32 g |
| Fat | ≈ 27 g |
| Carbohydrates | ≈ 74 g |
| Fiber | ≈ 4 g |
| Sugar | ≈ 6 g |
FAQ
Can I replace the cream with sour cream?
Yes. Use 15–20% sour cream and, if needed, add 1–2 tbsp water or milk to reach the right sauce consistency.
What can I use instead of Greek yogurt in the dough?
Kefir or plain yogurt in the same amount. The texture may vary, so add a little flour to keep the dough soft but not sticky.
Can I make one large pie instead of individual ones?
Yes. Roll out half the dough, spread the filling, cover with the other half, seal the edges and bake at 356°F | 180°C for 35–40 minutes until golden.