Creole Chicken Hand Pies

Hi Dolls,

Have you ever had Creole Chicken Hand Pies? If not you are in for a treat with this recipe! I love Tony Chacheres creole seasoning! At my house it’s affectionately known as “Tony’s” or the “Shake Em’ Up Shake Um”! It is my favorite seasoning to cook with and I’m pretty sure I use it in just about every savory meal I make. My mom is from Louisiana so Creole flavors have always been a favorite for me. Tony’s was introduced to me as a kid and I have yet to find a seasoning I prefer more. It gives your meals just the right amount of heat and zest that you rarely need to add anything else. To my surprise, I recently discovered that there is an entire line of goodies by Tony Chacheres that includes marinades, salad dressings, and gravies! I had no clue there were so many delicious options! Things are going to get even more flavorful around my house! As I mentioned earlier I use Tony’s in just about everything! One of my favorite, quick, and comforting treats to make on the weekends are these Creole Chicken Hand Pies. I some times refer to them as adult pop tarts because you can add just about anything you like into them. My go to is chicken! These hand pies are so flavorful, so easy to make, and are sure to be a crowd pleaser! Check out the recipe below!

This post is sponsored by Tony Chacheres but opinions are my own.

Chicken Hand Pies

Here are the ingredients you’ll need:

1.5 TBSP Tony Chacheres Original Creole Seasoning

1/4 cup Tony Chacheres Creole Style Chicken Marinade.

4 Boneless, Skinless Chicken Thighs

Puff Pastry cut into squares ***

1/2 cup Gouda Cheese (Shredded)

1 small white Onions (sliced)

1 small Green Peppers (sliced)

1/3 cup butter (melted)

parsley (chopped for garnish)

***The puff pastries can be as large or as small as you’d like. If the puff pastry you buy comes with two sheets, I recommend cutting each sheet into 6 squares making a total of 6 hand pies.

Creole Chicken


Pre-heat oven to 375 degrees.

1.) Dice the chicken thighs into small cubes and season with the original Tony Chacheres Creole Seasoning. Add the marinade, mix well and let it rest in the refrigerator for about 10 minutes while you prep your puff pastry.

***You can use chicken breast for this recipe as well, I just find the thighs to be more tender.

Creole Chicken

2.) Add onions and green peppers to a skillet and saute until they caramelize.

3.) Take out onions and peppers and in the same skillet, add diced chicken and cook.

4.) While the chicken is cooking shred the Gouda cheese for the inside of the hand pies. Reserve some to add on top of the pies.

***Gouda is very soft so to make the shredding easier, make sure it is very cold before shredding.

Chicken Hand Pies

5.) Roll out the puff pastry and cut into squares. As I mentioned earlier, they can be as large or as small as you like. I made two large ones and 4 smaller ones with the sheets of puff pastries I had.

Creole Chicken Hand Pies

6.) On one end of the cut puff pastry, add the chicken, onions and peppers, then top it with the gouda cheese. Make sure to leave room to seal the pastries.

Creole Chicken

7.) Add the top of the puff pastry and use a fork to seal the edges.

Chicken Hand Pies

8.) Spread the melted butter over the top of each pastry, sprinkle on the reserved Gouda cheese, then place them on a parchment lined baking sheet, and bake in a 375 degree preheated oven for 25 minutes or until the top is golden brown.

***Optional: To make the butter creole style, add a few dashes of Tony Chacheres Original Creole Seasoning, a splash of hot sauce, and minced garlic.

Hand Pies

9.) Once the hand pies are done, take them out and garnish with chopped parsley.

Creole Chicken Hand Pies

It may be hard to resist but let them cool slightly before biting into them.

Who says hand pies have to be sweet! I love these Creole Chicken hand pies! They are savory and delicious! You can enjoy them as is or make a remoulade or spicy dipping sauce to dunk them in. Either way, they are super yummy!

Creole Chicken Hand Pies

These are always a hit! If you have kids, it would be so much fun for them to help with making these. Creole chicken is my fav but I love making these with shrimp and ground turkey as well. The sky’s the limit for the type of filling you choose. If you decide to give these a try, please let me know how they turn out for you.

As always, thanks so much for stopping by!



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