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Turkey Hand Pies

  • Servings:

    Makes 4 pies as an appetizer
  • Prep Time:

    15 minutes
  • Cook Time:

    25 minutes


These flaky hand pies are a great way to use up leftover holiday turkey, but this recipe works just as well with shredded cooked chicken.
3/4 cup shredded cooked turkey
1/2 cup frozen spinach, thawed and squeezed dry
1/2 cup shredded Gruyere or Swiss cheese
1/2 cup condensed cream of mushroom soup
1 tsp. Dijon mustard
Pinch dried thyme
Salt and pepper
1 refrigerated pie crust
1 large egg, beaten
Turkey Hand Pies


1. Heat oven to 400 degrees. Mix together all ingredients except pie crust and egg in a medium bowl and season with salt and pepper to taste.
2. Cut pie crust into quarters and transfer to a parchment-lined baking sheet. Divide mixture over one side of each quarter, leaving a 1/2" border. Brush edges of crust with egg, fold in half, and press edges together with a fork to seal. Cut three small slits in the top of each hand pie and brush evenly with more egg.
3. Bake until hand pies are golden brown, 20 to 25 minutes. Let cool slightly before serving.
Source: Hannaford fresh Magazine, October - November 2018


Nutritional Facts
Servings Makes 4 pies
Base Nutrients
Calories 350 kcal (17%)
Calories from Fat 189 kcal (0%)
Total Fat 21 g (32%)
Saturated Fat 9 g (45%)
Cholesterol 85 mg (28%)
Sodium 670 mg (27%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 1 g (4%)
Protein 16 g (26%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a