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Chicken Pot Pie Turnovers

Barbara
A flakey puff pastry crust with a creamy center. You'll find everything you love about a pot pie in these, delectable easy to make turnovers.
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Prep Time 20 minutes
Cook Time 45 minutes
Cool Time 10 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 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.
Keyword chicken, pot pie, puff pastry, turnovers