"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Pot Pie Turnovers Recipe

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This recipe for Chicken Pot Pie Turnovers, by , is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kelly Thompson


1/2 C. Butter, divided
1 C. Celery, diced
1 C. Carrots, diced
1 Onion, diced
1 Potato, diced
1/4 tsp. Thyme
1/4 tsp. Rosemary
1/2 tsp. Salt
1 C. Peas (frozen is fine)
2 C. Chicken, cooked and diced (I used a Rotisserie chicken)
1/2 C. Flour
3 C. Chicken Stock
1 box Pillsbury Refrigerator Pie Crust or homemade pie dough
1 Egg

To make pot pie filling, melt 2 Tbsp. butter over medium heat in large pot. Add carrots, celery, onion, potato, salt, thyme, and rosemary. Saute until soft. Add diced chicken and peas to the pot.
Add 6 Tbsp. butter to vegetable mixture and let melt completely. Next, add 1/2 flour and stir to distribute, then add the chicken stock. Bring to a boil and then simmer for 5 minutes until mixture has thickened.
Let mixture cool to room temperature and then put in refrigerator for 2-3 hours until filling is completely chilled.
Once filling is ready, roll out pie crust just a bit to accommodate 3 6-inch circles, use the scraps to make one more circle.
Place 1/3+/- cup of filling on center of each circle, fold dough over the filling, then press down, leaving a small border along the edge. Roll the edge up to pie and crimp with fingertips.
Place pies on greased cookie sheet and cut a small X in top of pies and brush with egg wash.
Bake at 400 for 20-25 minutes until crust is golden brown, let cool 5 minutes before serving.

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Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes




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