Chicken Pot Pie Turnovers Food

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EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS



Easy Weeknight Chicken Pot Pie Turnovers image

One of our go-to weeknight dinners, chicken pot pie, gets a mini makeover in this simple recipe - no fork required!

Provided by By Karly Campbell

Categories     Entree

Time 30m

Yield 8

Number Of Ingredients 9

3 tablespoons butter
1 1/2 cups frozen mixed vegetables
3 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups diced cooked chicken breast
2 tablespoons heavy whipping cream
1 teaspoon salt
1 teaspoon pepper
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • Heat oven to 400°F.
  • In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
  • Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
  • Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
  • Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
  • Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
  • Bake about 15 minutes or until golden brown.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 0 g

CHICKEN POT PIE TURNOVERS-YUM!



Chicken Pot Pie Turnovers-Yum! image

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!

Provided by Sharon123

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons butter (or margarine)
1/2 onion, chopped small
1 carrot, chopped small
1 stalk celery, chopped small
kosher salt
fresh ground black pepper
2 garlic cloves, minced
2 teaspoons dried thyme (1/2-1 tsp. fresh thyme)
1 tablespoon flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock (or vegetable stock)
1 teaspoon Dijon mustard
1/2-1 cup frozen peas
1 1/2 cups cubed cooked chicken (or shredded)
1 sheet frozen puff pastry, thawed

Steps:

  • 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!
  • Note:.
  • To make this vegetarian, use vegetarian "chicken" or just use more veggies.

CHICKEN POTPIE TURNOVERS



Chicken Potpie Turnovers image

"Don't deprive yourself of the joy of comfort food. I love these little potpie turnovers because they provide automatic portion control."

Provided by Melissa d'Arabian : Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons unsalted butter
1/2 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
Kosher salt and freshly ground pepper
2 cloves garlic, minced
2 teaspoons dried thyme
1 tablespoon all-purpose flour, plus more for dusting
1/2 cup white wine
1 cup chicken stock
1 teaspoon dijon mustard
1/2 cup frozen peas
1 1/2 cups cubed or shredded cooked chicken
1 sheet frozen puff pastry, thawed
1 large egg
1 clove garlic, halved
1 teaspoon dijon mustard
1 tablespoon balsamic vinegar
Small splash of soy sauce
Kosher salt and freshly ground pepper
3 tablespoons olive oil
6 cups mixed greens (the darker the better; not iceberg!)

Steps:

  • Make the turnovers: Preheat the oven to 375 degrees F. Melt the butter in a large saute pan over medium heat. Add the onion, carrot and celery, season with salt and pepper to taste, and cook until the carrot softens, 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 and cook at a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes. Remove from the heat and set aside.
  • On a floured surface, unfold the puff pastry and cut into 4 squares (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place on a baking sheet and spoon the chicken mixture in the center. Fold the squares in half diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed 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 tops 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.
  • Meanwhile, make the salad: Rub the inside of a large wooden bowl with the garlic clove and then either discard it or save it for another use. Put the mustard in the bowl and whisk in the vinegar and soy sauce (a French secret!) vigorously for about 10 seconds to get a creamy consistency. Season with salt and pepper. Drizzle in the olive oil as slowly as possible with one hand while whisking as quickly as possible with the other hand to emulsify. Lay the salad greens on top of the dressing and toss just before serving. Serve with the turnovers.

TINY CHICKEN TURNOVERS



Tiny Chicken Turnovers image

These turnovers make great appetizers and they're worth the extra effort because they taste so good! For do-ahead appetizers, they can be baked, frozen and reheated at 375degrees F (190 degrees C) for 5-7 minutes.

Provided by Amanda Andrews

Categories     Appetizers and Snacks     Pastries

Yield 15

Number Of Ingredients 13

3 tablespoons chopped onion
3 tablespoons butter
1 ¾ cups shredded, cooked chicken meat
3 tablespoons chicken stock
¼ teaspoon garlic salt
¼ teaspoon poultry seasoning
¼ teaspoon ground black pepper
1 (3 ounce) package cream cheese, diced
1 ½ cups all-purpose flour
½ teaspoon salt
½ teaspoon paprika
1 cup butter, chilled
5 tablespoons cold water

Steps:

  • In a large skillet saute the onion in the butter until tender. Stir in the chicken, chicken broth, garlic salt, poultry seasoning, pepper and cream cheese. Remove from heat and set aside.
  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
  • On a floured surface roll out the pastry to 1/16 inch thick. Cut with a 2 1/2 inch round cookie or biscuit cutter. Reroll scraps and cut more circles until the pastry is used up.
  • Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
  • Place turnovers on a baking sheet and bake at 375 degrees F (190 degrees C) for 15 to 20 minutes or until golden brown.

Nutrition Facts : Calories 220.4 calories, Carbohydrate 10 g, Cholesterol 57.1 mg, Fat 17.4 g, Fiber 0.4 g, Protein 6.3 g, SaturatedFat 10.7 g, Sodium 236.9 mg, Sugar 0.1 g

CHICKEN POT PIE TURNOVERS



Chicken Pot Pie Turnovers image

Make and share this Chicken Pot Pie Turnovers recipe from Food.com.

Provided by Cathleen Colbert

Categories     Savory Pies

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

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

Steps:

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

Nutrition Facts : Calories 145.6, Fat 6.7, SaturatedFat 1.3, Cholesterol 12.9, Sodium 531.3, Carbohydrate 16.3, Fiber 2.1, Sugar 6.3, Protein 6.6

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