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    You are in: Home / Recipes / Chicken Pot Pie Turnovers-Yum! Recipe
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    Chicken Pot Pie Turnovers-Yum!

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    20 mins

    55 mins

    Sharon123's Note:

    Using leftover chicken makes this ecomical and easy! Just saw this on Ten Dollar Dinners with Melissa d'Arabian Episode: Cost-Cutting Comfort and it looks so good, and something I might make for my kids, or for me making it vegetarian!

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    1. 1
      Preheat the oven to 375 degrees F.
    2. 2
      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. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken(if making vegetarian you can use more veggies or tofu, seitan, mushrooms are good in it too) and cook on a very low simmer until the sauce thickens up into a gravy, 5-10 minutes. Remove from the heat and set aside.
    3. 3
      On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent with a rolling pin. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water on the edges to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking.
    4. 4
      Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot. Enjoy!
    5. 5
    6. 6
      To make this vegetarian, use vegetarian "chicken" or just use more veggies.

    Browse Our Top Chicken Recipes

    Ratings & Reviews:

    • on July 25, 2011


      These are a little time consuming, but worth the effort! I used leftover Roasted Chicken With Fresh Figs and Onions that I shredded and froze. I used a shallot rather than the onion, didn't have quite 1 1/2 cups chicken so added extra veggies. Also I didn't have frozen peas so used frozen mixed veggies (corn, peas, green beans). These cooked up in the time listed and were golden and flaky. Will make again!! Made for I Recommend Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 24, 2013


      4/12 WOW, this is wonderful! 5 people gave it 5 stars = 25 stars any way you add it up! No changes made. I baked chicken breasts using Cooked Chicken for Recipes - Barefoot Contessa Style. I prepped everything ahead and assembled in the pasty about 60 minutes later. Baked at 375?F / convection oven. It turned out great and was fully baked & browned in 20 minutes. Great for guests too! UPDATE 2/13 > once baked, this freezes very well. Pop into a preheated oven @ 375F and reheat for about 30 minutes or until heated through. Watch your timing so the crust does not burn. They were as good as they were on day one. They did not dry out!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 26, 2012


      Delicious pot pies!! I love puff pastry but certainly I am not good with shaping the pies/dough. They didn't look the best, but sure tasted wonderful. Would definitely make again, but work with the dough when it is still chilled. Thanks so much for sharing the recipe. Made for ZWT8.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)


    Nutritional Facts for Chicken Pot Pie Turnovers-Yum!

    Serving Size: 1 (271 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 561.0
    Calories from Fat 302
    Total Fat 33.6 g
    Saturated Fat 10.7 g
    Cholesterol 56.4 mg
    Sodium 382.2 mg
    Total Carbohydrate 38.4 g
    Dietary Fiber 2.8 g
    Sugars 4.0 g
    Protein 20.8 g

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