What’s your favorited comfort food? Mac & Cheese? Is it Meatloaf with mashed potatoes? Or maybe a Mac & Cheese Meatloaf? Or does Chicken & Dumplings float your boat? Perhaps you’re craving a steaming hot bowl of Beef Stew, with some warm from the oven homemade Buttermilk Biscuits? But if Chicken Pot Pie is your absolute favorite then you are absolutely going to love this tasty twist on a classic favorite! It has all your favorite pot pie filling ingredients wrapped up inside a buttery, flaky, puff pastry crust.
These turnovers are equally delicious with diced left over turkey instead of chicken. When your family can’t stand the thought of another turkey sandwich after Thanksgiving this is the perfect recipe to use up some of that left over turkey meat from your holiday meal. I promise you won’t get any complaints when these delicious turnovers make an appearance at the table.
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat liner. Set aside.
Melt the butter in a large sauté pan over medium heat.
Cook the onions, and celery with salt, pepper, and thyme, until softened, about 10 minutes.
Add the garlic and cook for an additional minute, until fragrant, stirring frequently.
Add the flour and cook off the raw flour taste, about 1 minute more.
Add wine and deglaze the pan scraping up the browned bits in the bottom of the pan.
Stir in the chicken broth and Dijon mustard.
Add the frozen peas & carrots and diced chicken.
Bring mixture to a simmer.
Cook on a very low simmer until the sauce thickens up into a thick gravy, about 5 to 10 minutes. Remove from the heat and set aside.
On a lightly floured surface, unfold the pastry dough and gently roll out, increasing the size about 20 percent.
Cut pastry dough into 4 squares.
Spoon the chicken mixture in the center of each square.
Fold the squares in half diagonally to create triangles. Press the edges together to create turnovers. Press down the edges with a fork to create a decorative border and seal the turnovers.
Cut a small slit in the top of each turnover to allow steam to escape during baking.
Whisk the egg with a splash of water and brush the turnovers with the egg wash.
Bake the turnovers until golden brown, about 25-30 minutes. Remove turnovers from the oven and let cool at least 10 minutes before serving.
Serve with a crisp green salad to round out the meal.
I always serve these turnovers with a Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons to round out the meal. You’ll have just enough time to whip up this salad when those turnovers come out of the oven and cool down a bit. The tangy Caesar dressing is the perfect contrast to the rich creamy filling in the turnovers.
Chicken Pot Pie Turnovers
Equipment
- baking sheet
- parchment paper or silpat liner
Ingredients
- 3 tbsp butter
- ½ medium onion, diced
- 1 stalk celery, diced
- 1 tsp salt
- ½ tsp black pepper
- 2 cloves galic, minced
- ½ tsp thyme
- 2 tbsp flour
- ½ cup white wine
- 1 cup chicken broth
- 1 tsp Dijon mustard
- ¾ cup frozen peas & carrots
- 1½ cups cooked chicken or turkey, diced or shredded
- 1 sheet puff pastry sheet, thawed
- 1 large egg, beaten
Instructions
- Preheat the oven to 375 degrees F.
- Line a baking sheet with parchment paper or a silpat liner. Set aside.
- Melt the butter in a large sauté pan over medium heat. Cook the onions, and celery with salt, pepper, and thyme, until softened, about 10 minutes.
- Add the garlic and cook for an additional minute, until fragrant, stirring frequently.
- Add the flour and cook off the raw flour taste, about 1 minute more.
- Add wine and deglaze the pan scraping up the browned bits in the bottom of the pan.
- Stir in the chicken broth and Dijon mustard.
- Add the diced chicken and frozen peas & carrots. Bring mixture to a simmer. Cook on a very low simmer until the sauce thickens up into a thick gravy, about 5 to 10 minutes.
- Remove from the heat and set aside.
- On a lightly floured surface, unfold the pastry dough and gently roll out , increasing the size about 20 percent.
- Cut pastry dough into 4 squares.
- Spoon the chicken mixture in the center of each square.
- Fold the squares kin half diagonally to create triangles. Press the edges together to create turnovers. Press the edges together with a fork to create a decorative border and seal turnovers.
- Whisk the egg with a splash of water and brush the turnovers with the egg wash.
- Cut a small slit in the top of each turnover to allow steam to escape during baking.
- Bake the turnovers until golden brown, about 25-30 minutes.
- Remove turnovers from the oven and let cool at least 10 minutes before serving.
- Serve with a crisp green salad to round out the meal.
Did You Make This?
Be sure to snap a pic and tag it #naturewayblog I love, love, love hearing from my readers! Please, don’t forget to leave a comment and a review below, and be sure to follow me on INSTAGRAM, FACEBOOK, PINTEREST, TELEGRAM or TWITTER for all the latest happening here at Nature Way!
May I ask a small favor? If you enjoyed this blogpost would you be so kind and like the page? Just click the “like” button down at the very bottom, at the end of the post. It lets me know what you are enjoying the most. It also helps me focus my attention on creating content that will be most meaningful and beneficial to you, my readers. And don’t forget to subscribe:
When you sign up you’ll never miss out on all the latest that’s happening here at Nature Way. I promise to never spam you, ever! Cross my heart. Thank you and God bless!
“Therefore, whether you eat or drink, or whatever you do, do all to the glory of God.”
1 Corinthians 10:31
Remember…Jesus ❤️’s you!