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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.