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BBQ Chicken and Blue Cheese Hand Pies | Culinary Cool

BBQ Chicken & Blue Cheese Hand Pies


  • 2 cups cooked, shredded chicken
  • 3/4 cup smokey bbq sauce
  • 1/4 cup finely chopped celery
  • 2 tbsp finely chopped green onion
  • 1 tbsp mayonnaise
  • 1/4 cup crumbled blue cheese
  • salt and pepper to taste
  • olive oil
  • 6-8 sheets of phyllo thawed


  • Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.
  • In a medium sized bowl, combine shredded chicken, bbq sauce, celery, green onion, mayo, and blue cheese, and mix until well combined. Set aside.
  • Lay one sheet of phyllo on your work surface. Lightly brush the entire surface with olive oil Gently place a second phyllo sheet on top of the first sheet. Lightly oil the second sheet.
  • Cut the Phyllo into 4 equal strips (see diagram below).
    How to make Phyllo Triangles | Culinary Cool
  • Place about 1 tbsp of the filling at the bottom of one strip. Fold one corner of phyllo diagonally across to the opposite edge to form a triangle. Continue to fold the triangle onto itself.
  • Lightly brush the triangle with oil and place seam side down on a parchment lined baking sheet.
  • Repeat layering the phyllo dough until all the filling has been used.
  • Bake for 15-20 minutes, or until the hand pies is golden brown.
  • Allow the hand pies to cool slightly. Serve warm, but they are still great if they come to room temperatures.