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Developed by James Beard Award-winning chef Kevin Nashan, these Chicken Hand Pies use Everclear to develop an herbaceous chicken filling wrapped in an ultra-flaky crust.

Dough Ingredients:
¼ c. Everclear
3 c. All-Purpose Flour
3 tbsp. Powdered Sugar
1 tbsp. Salt
8 oz. Butter, Cubed
7 oz. Ice Water

Chicken Stock Ingredients:
1 Chicken, Whole
64 oz. Water
2 Onions, Large Diced
2 Carrots, Large Diced
2 Celery Stalks, Large Diced
1 Bundle, Fresh Thyme
2-3 Fresh Bay Leaves
3 oz. Black Peppercorns
8-10 Parsley Stems

Ragout Ingredients:
6 oz. Everclear
6 oz. Oil
6 oz. All-Purpose Flower
32 oz. Chicken Broth (Strained from Stock)
3 oz. Salt
2 Lemons, Freshly Juiced
1 Carrot, Peeled and Diced
1 Onion, Peeled and Diced
6 Garlic Cloves, Minced
2 oz. Grapeseed Oil
10 oz. Peas
6 Sprigs Thyme
1 Bay Leaf
12 oz. Chicken Meat (from Stock)
Coarse Sea Salt
2 tbsp. Water


  1. Start with making the hand pie dough by combining all dry ingredients in a bowl. Knead the butter into the flour. Add Everclear and water until dough is formed. Dough should come together but not wet.
  2. Create the stock by adding all ingredients, bringing to a boil and simmering for at least 3-4 hours on low heat. Strain broth and remove chicken meat from whole chicken and reserve.
  3. Next, make a roux by heating 6 oz. oil on medium heat and gently stirring in 6 oz. all-purpose flour until incorporated. Continue to cook on medium heat, stirring occasionally for 3 minutes. Let cool.
  4. Then, heat 32 oz of stock and add the cold roux. Bring to a boil and when it reaches desired consistency (should coat the back of a spoon), season with 3 oz. salt and lemon juice from 2 lemons.
  5. Create the pilling by first sweating garlic, onions and carrots in a sauce pot over medium heat. Do not overcook, since you want the vegetables to still have texture. Add herbs and deglaze with 6 oz. of Everclear. When the liquid has evaporated, add 12 oz. of chicken and 16 oz. of ragout. Let cool.
  6. To assemble hand pies, heat your oven to 375 degrees. Roll out the dough until about ¼” in thickness. Punch out two size circles using a cookie cutter or mason jar – one for the top of the hand pie, one for the bottom. Place the bottom dough in a muffin pan and fill with the filling. Use a fork to poke holes in the top dough to allow air to escape, then seal the top dough to the bottom dough by crimping the edges, brushing with an egg wash (1 egg and 2 tbsp water, stirred until combined) and sprinkling coarse sea salt on top. Bake for 18-20 minutes or until golden brown.

Please Enjoy Responsibly.


Created By: Chef Kevin Nashan

Kevin Nashan won a James Beard Award for Best Chef: Midwest in 2017, after being a finalist in the category in 2014 and 2016 and a five-time semifinalist. He has cooked for President Barack Obama, and he won the 2013 Cochon 555 Barbecue competition in St. Louis. When he’s not in the kitchen, he can be found training for triathlons and ironman competitions (he’s completed six!), playing sports, hunting, and being outdoors. He loves enjoying all St. Louis and Tulsa have to offer with his wife, Mina, and their two sons, Max and Miles.