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August 12, 2014

Chicken Cordon Bleu Hand Pies

Chicken Cordon Bleu Hand Pies ~ Easy recipe for this popular Chicken Cordon Bleu served as a a Hand Pie {Hot Pocket} #SavoryPies #ChickenRecipe #CordonBleu

Hand pies are so convenient and most kinds freeze very well too. These Chicken Cordon Bleu hand pies are perfect for not only dinner or lunch, but delicious to pack into a picnic basket as well.

If we have them for dinner, any leftovers go straight into the lunch box for the next day. Gooey, just melted cheese is definitely always popular, but these pies are equally delicious served cold.

Chicken Cordon Bleu Hand Pies ~ Easy recipe for this popular Chicken Cordon Bleu served as a a Hand Pie {Hot Pocket} #SavoryPies #ChickenRecipe #CordonBleu

Depending on the cut of Chicken Fillets I have on hand, I would either slice each Fillet in half {to have 2 large, but flatter pieces} or I would slice the Fillets into thick strips to easily fill the pastry.

Only a side salad is needed with these Chicken Cordon Bleu hand pies, therefore another quick and easy dinner idea.

One pie each, is normally enough for Cheri and I, but Roy and Dimitri usually have two.


8 Pies


4 Large Chicken Fillets, cut into halves or strips
Salt and Black Pepper, to taste
2 TB Olive Oil
2 Rolls Frozen Puff-Pastry, defrosted
8 Slices Swiss Cheese
16 Slices Deli Ham
1 Egg
1 TB Water


1.) Pre-heat the oven to 200 deg C (400 deg F) Spray 2 baking sheets with cooking oil.
2.) Season the Chicken to taste with the Salt and Pepper - heat the Oil and fry until fully cooked - remove, drain and cool for at least 10 minutes.
3.) Cut each roll of Puff-Pastry into 8 rectangles - place a slice of Cheese in the center of 1 cut sheet, leaving a small border all round - top with a slice of Deli Ham.
4.) Arrange the Chicken on the Ham {you might need to cut the Chicken to size} - top with another slice of Deli ham.
5.) Beat together the Egg and Water - brush the exposed borders of the Puff Pastry with the Egg - do the same to the 2nd roll of Puff Pastry {brush the borders}
6.) Fit the 2nd roll of Puff Pastry rectangles over the last slice of Deli Ham - Egg-brushed side facing down - pull together the two pieces of Puff Pastry and pinch to seal.
7.) Flip over each Pie {in order for the Cheese to be on top and the seams folded under the pies} - Arrange the Pies on the prepared baking sheets - brush the tops with the remaining Egg and bake 20 - 25 minutes or until the Pastry is puffed and golden.

Serve immediately with a salad or two.  {Leftovers are delicious for lunch!}

Chicken Cordon Bleu Hand Pies ~ Easy recipe for this popular Chicken Cordon Bleu served as a a Hand Pie {Hot Pocket} #SavoryPies #ChickenRecipe #CordonBleu

Linking up with these parties - also see my Party List:
By Stephanie Lynn      


  1. Those look delicious - good tip about flipping them over. I think when I've tried something similar in the past I missed this step and I feel like I always end up with a baking tray of oozed cheese. I bet you could even used pre-cooked chicken strips if you really needed a quick meal!

  2. I love chicken cordon bleu in any form, and these look great! I just posted a chicken cordon bleu casserole, next time I will try your hand pies!

  3. Yum...these look great. Been so long since I've had one!

    Pinning it!

    Thanks for sharing!

  4. Ooh I've never had a hand pie like that before, of course probably because Australia is home to the meat pie, looks yummy.

  5. These look delicious, Linda! Pinned and tweeted. :)

  6. Your Chicken Cordon Bleu Pies sure do sound delicious. Nice change of pace and who doesn't like picking up something to eat. Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Kathy Shea Mormino
    The Chicken Chick

  7. Congratulations!! Your recipe has been featured at Tickle My Tastebuds on my blog, Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
    Link --->


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