Reformation Chicken Hand Pies

ONE TEA. TWO DINNERS!

Remember that delicious Reformation Fig & Sage Tea Gravy we made? Well, I promised you another meal with those leftovers, and here it is!

Not only are these incredibly easy to throw together, but they're also a fun nod to the savory meat pies enjoyed in old-world German cooking around the time of the Protestant Reformation!

With Reformation Day approaching, what a perfect way to bring a little history to your family table without spending hours in the kitchen!

And the best part? We're using the SAME tea-infused gravy and leftover rotisserie chicken from yesterday's dinner. Just a few additional ingredients, and you've got an entirely different meal!

Ingredients:

½–¾ cup leftover Reformation Fig & Sage Tea Gravy

1–1½ cups leftover rotisserie chicken, shredded

½ cup freshly grated carrots

1 package prepared puff pastry sheets, thawed

1 egg, beaten (for brushing)

Directions:

Preheat oven to 400°F and line a baking sheet with parchment paper.

Mix your leftover Reformation gravy with shredded rotisserie chicken and grated carrots. The filling should be moist but not runny.

Cut your prepared puff pastry into rectangles or squares.

Spoon the filling onto half of the pastry pieces, leaving room around the edges.

Place remaining pastry pieces on top and crimp the edges with a fork to seal. Cut a small vent in each pie.

Brush the tops with beaten egg for that beautiful golden finish.

Pop into the oven at 400°F for approximately 20 minutes, or until puffed, golden, and the filling is heated through to 165°F.

And just like that, you've transformed yesterday's dinner into a delicious, flaky, savory hand pie the whole family can enjoy!

The figs, currants, grapes, sage, and warm spices from our Reformation Tea bring such a lovely depth of flavor to these little pies!