Chicken Pot Pie Turnovers

Submitted by Cathleen Colbert

"from Family Circle magazine."

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 8

ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, finely chopped
• 2 stalks celery, trimmed and thinly sliced
• 1⁄4 cup flour
• 2 cups chicken broth
• 1 1⁄2 teaspoons curry powder
• 1⁄4 teaspoon turmeric
• 1⁄8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1⁄2 cup seedless raisin
• 10 ounces frozen peas and carrots, thawed
• 1⁄2 lb chicken, cooked,cut into 1/4 inch cubes
• 2 lbs frozen bread dough, thawed

directions

1. Preheat oven to 450 degrees F.
2. Coat 2 baking sheets with nonstick spray.
3. In a large skillet, heat oil over miedum heat.
4. Add onion and celery to skillet and cook 5 minutes until softened.
5. Add flour and cook 1 minute, stirring constantly.
6. Gradually stir in the broth until well blended and smooth.
7. Stir seasonings and raisins into onion mixture; cook stirring occasionally, 1 minute until mixture is thickened.
8. Stir chicken, peas and carrots into skillet; cook another 1 to 2 minutes until heated through.
9. Remove from heat and allow to cool to room temperature.
10. Divide the dough into 8 equal pieces.
11. On a well floured board, roll one piece into an 8 inch circle.
12. Spoon 1/2 cup filling into center of circle.
13. With a pastry brush, gently brush a small amount of water along the edge of the circle.
14. Fold half the dough over, enclosing the filling and forming a half moon.
15. Crimp the edges with the tines of a fork.
16. Place the turnover on baking sheet.
17. Prepare remaining turnovers, using remaining dough and filling.
18. Bake 4 at a time for 15 to 17 minutes until browned.
19. Let them cool slightly on a wire rack before serving.