Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2

Using 2 forks, shred the chicken, about 4 - 6 cups.

Step 3

In a large bowl, add in the shredded chicken, softened cream cheese, and blend well.

Step 4

Add in the milk to loosen the chicken mixture slightly. Mix in the chopped pimentos, spring onions, Maille Dijon Originale Mustard, chives, salt, and pepper to taste.

Step 5

Blend everything well, cover with plastic wrap, and set aside until ready to use. Can be made up to 2 - 3 days ahead, kept covered in the refrigerator until you are ready to make the hand pies.

Step 6

Unroll the dough, cutting along the perforations to form 4 rectangles, pressing or pinching the remaining perforations firmly to seal. Roll out if needed to make the rectangles about 4 x 6 inches in size.

Step 7

Spoon 1/2 cup chicken mixture over the center of one rectangle. Pull the 4 corners of dough to the center, twisting and pinching firmly to seal edges. Repeat with remaining rectangles until you have filled 8 hand pies.

Step 8

Place on the parchment-lined baking sheet, about 2 inches apart.

Step 9

Bake in the preheated oven for 20 - 25 min or until golden. Remove and serve.

Step 10

Garnish with additional chopped chives and Italian flat-leaf parsley, if desired.