Skip to Content

Chicken Cordon Bleu Hand Pies

Easy recipe for this popular Chicken Cordon Bleu served as a a Hand Pie (Hot Pocket). Gooey Cheese, Ham and Chicken all enveloped in flaky Puff-Pastry.

Chicken Cordon Bleu Hand Pies

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.

Chicken Cordon Bleu Hand Pies

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.

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.

Chicken Cordon Bleu Hand Pies

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 my daughter and I, but hubby and my son usually have two.

Which Cheese to use in a Cordon Bleu ?

Swiss Cheese ! Always my first choice, however I do not always have on hand.

Other Cheeses to use is Mozzarella, Cheddar, Gouda, Emmenthaler, Gruyere, Jarlsberg or a combination of Mozzarella and Gouda. The latter combo is what I use mostly when I am out of Swiss Cheese.

Chicken Cordon Bleu Hand Pies

~~ Quick PIN Link ~~

More Chicken recipes you might like:

Connect with us :

PINTEREST    TWITTER     FACEBOOK     INSTAGRAM

Chicken Cordon Bleu Hand Pies

Yield: 8 Servings

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). Gooey Cheese, Ham and Chicken all enveloped in flaky Puff-Pastry

Prep Time 20 minutes
Cook Time 10 minutes
Bake Time 25 minutes
Total Time 55 minutes

Ingredients

  • 4 Chicken Fillets,large, cut into halves or strips
  • Salt and Black Pepper, to taste
  • 2 TB extra-virgin Olive Oil
  • 2 Rolls Frozen Puff-Pastry, defrosted
  • 8 Slices Swiss Cheese, see in post for alternatives
  • 16 Slices Deli Ham
  • 1 Egg
  • 1 TB Water

Instructions

  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

Nutrition Information

Yield

8 Servings

Serving Size

1 Pie

Amount Per Serving Calories 319Total Fat 21gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 11gCholesterol 104mgSodium 683mgCarbohydrates 6gFiber 0gSugar 0gProtein 26g

Nutrition value is not always accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest and tag us at @withablast

Serve immediately with a salad or two. (Leftovers are delicious for lunch!)

← Previous
White Chocolate Latte
Linguine with Meatball Stroganoff
Next →
Linguine with Meatball Stroganoff

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe