Chicken Pot Pie Turnovers – Chicken Dinner Twice But Different Part 2

In the earlier months of my pregnancy I had a sickening craving for cheap chicken pot pies. Yes, the gross Swanson ones that you are suppose to bake in the oven for 45 minutes – but I would just throw them into the microwave for 3 minutes and chow down on them at 8am for breakfast. With each bite I was completely disgusted with myself – and trust me – they were DISGUSTING, but I couldn’t help myself. Thankfully that stage has passed and I have several frozen pies wasting away in our freezer never to be touched again. That doesn’t mean I dislike a good chicken pot pie though… My friend Anne had suggested using leftover chicken made into a pot pie in a skillet with puff pastry placed over top and then baked. I decided to make them into puff pastry turnovers instead. The outcome was crispy and delicious!

Chicken Pot Pie Turnovers
6 Servings


1 1/2 cups leftover chicken chopped up
1 carrot
1 stalk of celery
1 small onion
2 cloves garlic
1/2 cup frozen peas
1 tablespoon flour
1/2 cup white wine
1 cup chicken stock
1 teaspoon Dijon mustard
box of frozen puff pastry (used half the box)
1 egg beaten
Salt and pepper
1 teaspoon thyme
Olive oil

Preheat oven to 375 degrees F.

Dice up onion, carrots, celery and garlic. Heat olive oil in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper to taste, until the carrots soften, around 10 minutes. Add the garlic and thyme and cook for another minute.

Sprinkle in the flour and cook off the raw flavor for about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine.

Mix in the stock and Dijon mustard. Add the frozen peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, around 5 to 10 minutes. Remove from the heat and set aside.

On a lightly floured surface, unfold the pastry dough and cut into 4 even squares (the pastry I bought was a nightmare. I had to pull it apart into sections, roll it out and cut it into squares). Gently roll out each square, increasing the size of the square by about 20 percent. Whisk the egg with a splash of water in a bowl. Spoon the chicken mixture in the center.

Wet the edge with the egg wash and fold the squares diagonally to create triangles. Press the edges with a fork. Brush the turnovers with the egg wash. Slice a small slit or two in the top to allow the steam to escape during baking.

Bake the turnovers until golden brown, about 30 minutes.

Let them cool at least 10 minutes before serving as the insides will be very hot! Serve with a side salad or any of the leftovers from the other chicken dinner

With the extra dough I cut off I let Graye roll out her own and make a tasty treat.

We filled it with a little ricotta cheese and two kinds of jam we had kicking around in the fridge… yummy!!


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