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3Cheese Italian Chicken Hand Pies


Cheesy, savory hand pies full of sweet Italian chicken sausage and sun-dried tomatoes wrapped in a flaky crust. Serve with a side of homemade pizza sauce or your favorite marinara. 


Be sure to drain the ricotta. Filling may be made ahead of time. Substitute homemade pie crust. 


  • 2 Tablespoons extra virgin olive oil
  • 1/2 medium onion, finely diced
  • 2 cloves garlic, finely minced
  • 8 Ounces sweet Italian chicken sausage, casing removed
  • 2 Tablespoons finely diced sun-dried tomatoes
  • 1 Teaspoon Italian seasoning
  • 1/2 Teaspoon red pepper flake
  • 1 Cup grated mozzarella cheese
  • 1/4 Cup grated Parmesan cheese
  • 1/4 Cup ricotta cheese, drained
  • 2 refrigerated pie crusts (1 box contains 2)
  • 1 egg



  1. Preheat oven to 400 degrees. Line 2 large baking sheets with parchment paper or silicone mats, set aside.
  2. Heat a large non-stick skillet over medium heat. Add olive oil, onion, garlic and sausage. Break up sausage into fine pieces; cook 5-6 minutes. Stir in sundried tomatoes, Italian seasoning and red pepper flake; cook 3-4 minutes. Remove mixture from skillet and drain on a paper towel lined plate.
  3. In a medium bowl stir together mozzarella, Parmesan, ricotta cheese and sausage mixture until well blended. Set aside.
  4. Roll 1 piecrust out on a lightly floured surface to ⅛ inch thick. Use a 3 inch biscuit cutter or glass to cut out 12 circles of dough. Roll out scraps if needed to get 12 rounds. Repeat with second piecrust.
  5. Place 6 rounds on each baking sheet. Evenly divide sausage and cheese mixture between pies, approximately 2-3 tablespoons each. Place remaining dough on each pie, crimp edges with a fork to seal. Cut a slit in each hand pie.
  6. In a small bowl whisk egg with 1 tablespoon water, brush each pie with egg wash. Bake 12-15 minutes until golden brown. Serve warm with a side of marinara or pizza sauce.