Hand-pies are popular in Australia and Great Britain but Foodie Friday puts an American spin on the convenient, no-mess food.

Kathy Whyte WNBF News

Chicken Barbeque Hand-pie (Prep. time about 1 hour.  4 servings)

1 boneless, skinless chicken breast

2/3 C. barbeque sauce

½ C. baked beans (your favorite flavor)

1 pie crust thawed or home made

Preheat oven to 30.  Place the chicken in a baking pan and cover with barbecue sauce, thinned without about 1/3 C. water.  Bake about 20 minutes until the chicken is done and shreds easily.  Roll pie crust to about ¼ inch thick and cut into desired size rounds as the chicken cools.  Shred the chicken and pile on one side of each round and top with a spoonful or two of the baked beans.  Wet the edges of the crust and fold over.  Pinch the edge to seal and cut steam holes in the top of the pies.  Brush with egg wash to make shiny and brown and bake on a parchment-covered baking sheet until crust is golden brown and the filling is bubbling a little through the steam holes (about another 15-20 minutes).

Serve with coleslaw, potato salad or any other kind of picnic-style side you like