Total Time
1hr 30mins
Prep 1 hr
Cook 30 mins

If you think chicken pot pie is a mess of cubed carrots and shriveled peas with shreds of chicken in a gloppy sauce, encased in a pale and pasty crust...think again. These meaty, delicious and aromatic turnovers are chicken pie with a capital P. The crust is flakey and they just taste "good"!

Ingredients Nutrition

Directions

  1. For filling, mix together oil and flour in a large heavy pot over medium heat and stir constantly until browned to make a roux.
  2. Add onions and cook until golden, about 20 minutes.
  3. Add chicken and brown on all sides, then add celery, green peppers, and water to cover.
  4. Bring to boil, reduce heat to low, cover, and simmer for 1 hour.
  5. Remove chicken from pot and set aside to cool.
  6. Add mushrooms, scallions, parsley, and cayenne to the vegetables in the pot, season to taste with salt and pepper.
  7. Simmer uncovered, for 30 minutes.
  8. Meanwhile, pick meat from the chicken, shred, and return to pot.
  9. When vegetables are cooked, remove pot from heat and set aside to cool.
  10. For the pastry, combine 8 cups flour, salt, and 1 cup shortening in a large bowl and cut mixture with a pastry cutter or 2 knives until it has the consistency of coarse meal.
  11. Mix in 3 cups water, 1/2 cup at a time, until dough forms.
  12. Roll out dough on a floured surface into a large rectangle.
  13. Spread with 1/2 cup shortening and sprinkle with 2 TBs flour.
  14. Fold dough onto itself in 3 layers, like a letter.
  15. Spread with remaining 1/4 cup shortening, sprinkle with flour, and fold into a square.
  16. Wrap in plastic wrap and chill overnight.
  17. Preheat oven to 375*F.
  18. Roll out dough on a floured surface and cut into ten 7 inch circles.
  19. Fill circles with chicken mixture.
  20. Brush edges with egg wash, then fold over to form plump turnovers.
  21. Use a fork to seal edges.
  22. Place on baking sheet and brush with egg wash.
  23. Bake until golden, about 30 minutes.

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