Gluten-Free Prairie Chicken & Vegetable Hand Pies
Cuisine: Main Course
Author: Gluten-Free Prairie
Prep time: 20 mins
Total time: 20 mins
  • One package Gluten-Free Prairie Fresh Pizza Dough (available in the deli case throughout Montana)
  • 1 TB Gluten-Free Prairie Oat Flour
  • 1½ pounds ground beef, chicken or turkey
  • I cup fresh green beans cut into ¼-in. pieces
  • ¾ cup finely chopped carrot
  • 1 TB each chopped fresh thyme & minced garlic, parsley
  • ½ cup fresh or frozen green peas, thawed
  • 1½ cups unsalted chicken stock
  • 1 large egg, beaten & 1 teaspoon water
  1. Preheat oven to 400
  2. Heat 1 TB oil in heavy skillet. Saute chicken (or other protein) until cooked through. Remove from pan and set aside. Add remaining 1TB oil and heat over med high; add veggies, thyme, garlic and salt and pepper to taste. Stir in peas. Sprinkle in 2 TB oat flour; stir to coat. Add chicken stock and bring to boil. Cook 3-4 min until thickened. Fold in parsley.
  3. Whisk together egg and 1 teaspoon water in a small bowl. Remove dough from refrigerator; let stand 5 minutes. Divide dough into equal portions (about 2 ounces each), shaping each into a ball. Roll each ball into a 6-inch circle on a lightly floured surface. (oat flour or corn starch) Spoon ⅓ cup chicken mixture onto center of each circle. Brush edges of dough circles with egg wash; fold dough over filling to form half-moons. Press edges together to seal. Brush remaining egg mixture over tops of pies and score tops to vent. Line a baking sheet with parchment paper; lightly coat paper with cooking spray. Place pies on prepared pan.
  4. Bake at 400°F for 22 to 25 minutes or until crust is lightly browned. Top with additional parsley, if desired.
  5. To FREEZE: Freeze on a baking sheet for 12 hours or until solid. Transfer to a ziplock plastic freezer bag; freeze up to 6 months.
  6. THAW: Not necessary! Bake straight from frozen.
Recipe by Gluten-Free Prairie at