Chicken Pot Pie Turnovers

This recipe is so much fun! Turning any dinner into a hand held food is always a good idea. Especially when children are involved! I precooked the carrots a bit so they would be soft enough which worked out well. If you like them with a little bite, you can skip that step! I had to be sure they were soft enough so the kids didn’t complain. You know how that goes, right?

You’ll Need:

Skillet

Scissor for Chives

Chicken Pot Pie Turnovers

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Ingredients

  

• 2 tablespoons butter
• ½ onion chopped
• 1 carrot chopped
• Kosher salt and freshly ground black pepper
• 1 tablespoon flour plus more for dusting
• 1 ½ cup chicken stock
• 1 teaspoon Dijon mustard
• ½ cup frozen peas optional (Can add corn too!)
• 1 ½ cups shredded rotisserie chicken
• Optional: splash of heavy cream 2-3 Tablespoons
• 1 sheet frozen puff pastry thawed
• 1 egg
• Chives for garnish

Instructions

 

• Preheat the oven to 375 degrees F.
• Boil the carrots in water to soften a bit, about 5 mins.
• Melt the butter in a skillet and cook the onions and carrots about 5-7 mins.
• Season with salt/pepper.
• Add the flour and cook 1 minute.
• On high, add the chicken stock and mustard.
• Add the chicken, peas and corn if using and lower the heat.
• Simmer until the sauce has thickened.
• Add cream if using. Check for salt/pepper.
• On a lightly floured board, unfold the puff pastry and cut into 4 squares.
• Lay each one one a nonstick foil lined baking sheet and place some filling in the center.
• Fold the squares on a diagonal so they are traingle shaped.
• Fork the edges to crimp.
• Mis egg with a splash of water and brush on the tops.
• Cut a little slit in each and bake 30-35 minutes until browned.
• Cool a bit (HOT filling!) and serve with chives sprinkled on top.