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Chicken Pot Pie Turnovers Recipe

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This recipe for Chicken Pot Pie Turnovers is from Real cooking from Real housewives, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 400º for 20-25 minutes until crust is golden brown, let cool 5 minutes before serving.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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