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