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Veggie Handpies.jpg

Veggie Handpies


1/3 Cup L.O.V.E's Herbes de Provence Olive Oil

 1 package Pillsbury Pie Crust

3 Large carrots, peeled and diced

1 Vidalia onion, diced

1/2 bag of Fresh Spinach

1 Tbsp. Whole Wheat Flour

2Tbsp. Heavy Cream

Salt & Pepper to taste

1 Chicken breast, cooked and diced small. *OPTIONAL*


    Heat oven to 375°.  Place about 3 Tbsp of the Herbes de Provence olive oil into a medium sauté pan. Once heated, add the carrots and vidalia onion- cook until the onions are translucent and the carrots are almost soft. 

    At this point, add 1 Tbsp of Whole Wheat flour to the pan and stir very well to create a thickened mixture that soaks up the oil and water, then add the Heavy Cream- stirring continuously. After that is well combined, add in the spinach, and take the pan off the burner to cool. *Add optional cooked chicken here*

     Lay out your pie crusts. Use a small bowl to cut out about 8 - 10 circles. Once the veggie mixture is cool, divide it between the circles-placing it in the middle of each one. Fold them over and crimp with a fork. Place them on a baking sheet and apply the rest of the olive oil liberally on top of each one. Bake for about  15 - 20 minutes until golden brown. Enjoy!


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