Recipe by Sharon123
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!
Top Review by AZPARZYCH
These are a little time consuming, but worth the effort! I used leftover recipe#412855 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.
- 29.58 ml butter (or margarine)
- 1 onion, chopped small
- 1 carrot, chopped small
- 1 stalk celery, chopped small
- kosher salt
- fresh ground black pepper
- 2 garlic cloves, minced
- 9.85 ml dried thyme (1/2-1 tsp. fresh thyme)
- 14.79 ml flour, plus more for dusting
- 118.29 ml white wine
- 236.59 ml chicken stock (or vegetable stock)
- 4.92 ml Dijon mustard
- 118.29-236.59 ml frozen peas
- 354.88 ml cubed cooked chicken (or shredded)
- 1 sheet frozen puff pastry, thawed
Directions See How It's Made
- Preheat the oven to 375 degrees F.
- 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.
- 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.
- 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!
- To make this vegetarian, use vegetarian "chicken" or just use more veggies.