20 Minute Mexican Hand Pie

I had some left over Gluten-free pizza dough from Saturday's pizza indulgence! So I decided to turn it into a quick weeknight dinner! This totally scrumptious Mexican hand pie is so easy and will have you going back for seconds! I would not count on left overs here….and if you do have one left over... heat it up for breakfast (I did!)! This recipe is Keto Friendly & full of healthy foods! You can add more veggies or less veggies but it is perfectly delicious all on it's own! Either way, it was quick, easy and when I say 20 minutes... I mean 20 minutes start to finish! I promise you will not be disappointed!


Williams Sonoma Pacifica gray salad plate, Pampered Chef mini pie pan
Mexican Hand Pie with Sharp Cheddar


Alright! Let's get cookin' and spend some thyme together ya'll! Per the usual I included the basic ingredients you need for this recipe, the ingredients I used, and directions to follow along. If you modified something, then skip that step or replace the step with your own ingredient!



Keep It Simple | Just The Basics:

1 Pizza Dough

3 Chicken Breasts or Boneless Skinless Chicken Thighs Cubed

1 Can Diced Tomato Or Fresh w/ juice

1 Can Diced Green Chili Peppers Or Fresh Diced

1/2 Onion

2 Cups Grated Sharp Cheddar

Olive Oil

Salt & Pepper to taste


Thyme For Mine | Make it With Me:

1 Perfectly Easy & Gluten-Free-sy Pizza Dough

3 Chicken Breasts or Boneless Skinless Chicken Thighs Cubed

1 Can Diced Tomato Or Fresh w/ juice

1 Can Diced Green Chili Peppers Or Fresh Diced

1/2 Red Onion

2 Cups Grated Sharp Cheddar

1 TSP Mural of Flavor

1 TSP Granulated Garlic

1 TSP Pepper

1 TSP Thyme

1 TSP Cinnamon

1 TSP Ancho Chili Powder (or more if you want spicy)

1 TSP Curry Powder or Cumin (whatever you have!)

Salt to taste

Olive Oil

Sour Cream for topping


Direction Thyme:

1. Preheat Oven to 450

2. Heat deep sauce pan on medium-high heat

3. Season chicken with salt & pepper

4. Sear chicken in pan

5. Reduce heat to medium-low

6. Add tomatoes, & green chili peppers

7. Add Garlic, Thyme, Cinnamon, Chili Powder & Curry

8. Allow to reduce stirring occasionally

9. Spray mini pie dish or muffin pan with non-stick spray

10. Form dough into 1/8" thick rounds & place in mini pie dish or muffin pan

11. Poke bottom of each with a fork to allow air flow

12. Prebake for 7 minutes or until just turns golden

13. Add reduced meat mixture to pre-baked dough

14. Cover with copious amounts of cheddar

15. Sprinkle with garlic & mural of flavor

16. Pop back in oven until cheese is fully melted, bubbly, browning & oooey gooey! (or about 5-7 minutes)


Enjoy!! :D


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