Chicken Pot Pie TurnoversWho doesn’t love a little comfort food on the weekends? I’m usually a classic Chicken Pot Pie gal with a full blown pie plate and homemade top and bottom crust – however, I must admit you’ve got to be ready to roll up your sleeves and dedicate some serious time in the kitchen to make a Chicken Pot Pie from scratch. Well, this recipe was the perfect middle ground…the actual chicken and vegetable filling is homemade but, instead of making a pie crust you fill puff pastry like a turnover and voila – you have yourself Chicken Pot Pie – hand pies! These were just as delicious and homemade feeling with the flaky buttery puff pastry crust.  

Chicken Pot Pie Turnovers
Yields 8
Chicken and veggies baked inside flaky puff pastry and turned into Chicken Pot Pie turnovers.
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Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Prep Time
25 min
Cook Time
30 min
Total Time
55 min
Ingredients
  1. 2 tablespoons butter
  2. 1/2 onion, chopped
  3. 1 carrot, chopped
  4. 1 stalk celery, chopped
  5. Kosher salt and freshly ground black pepper
  6. 2 cloves garlic, minced
  7. 2 teaspoons dried thyme
  8. 1 tablespoon flour
  9. 1/2 cup white wine
  10. 1 cup chicken stock
  11. 1 teaspoon Dijon mustard
  12. 2 tablespoons parmesan cheese
  13. 1/2 cup frozen peas
  14. 2 cups cubed or shredded cooked chicken
  15. 2 sheets frozen puff pastry, thawed
Instructions
  1. Preheat the oven to 375 degrees. Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes.
  2. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook about 1 minute more to cook off the flavor.
  3. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard and parmesan cheese. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, about 5 to 10 minutes. Remove from the heat and set aside.
  4. On a lightly floured surface, unfold each sheet of the puff pastry dough and cut into 4 even squares. You will have 8 squares. Place the squares on a baking sheet and spoon about 1 tablespoon of the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers. Press the edges with a fork to seal them.
  5. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
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