Learn How to Make Pennsylvania Dutch Chicken and Corn Hand Pies

A staple of Pennsylvania Dutch foodways is pie, from shoofly pie to elderberry pie to hand pies. Savory pies have their moment too, with all sorts of vegetables and meats invited to mingle in a shell of flaky, golden crust.

This recipe from Bell & Evans marries two PA Dutch traditions — pie and chicken and corn soup — into one tasty little package: chicken and corn hand pies! Homemade dough is rolled into rounds and stuffed with a mixture of boneless skinless chicken thighs, corn and other veggies, hard-boiled eggs, chicken stock and milk. Delicious and portable, these hand pies make for a hearty snack or lunch with a salad on the side. The best part? You can easily make a double-batch and freeze some for a rainy day; they heat up nicely in a conventional or toaster oven!

Check out the video for the technique, then head here for the full recipe!

For more on pie in PA Dutch food culture, read this fascinating story by Diane Hollister at the Pennsylvania Dutch At-Home Companion.