Savory Chicken Pot Pie Turnovers
Delicious Savory Chicken Pot Pie Turnovers filled with chicken and mixed vegetables, perfect for a cozy meal.
Equipment
- Skillet
- baking sheet
- parchment paper
- Rolling pin
Ingredients
For the Filling
- 2 cups cooked rotisserie chicken shredded
- 1 cup mixed vegetables e.g., carrots, peas
- ½ cup cream or milk use low-fat or non-dairy alternatives
- 1 teaspoon salt adjust to taste
- 1 teaspoon pepper adjust to taste
- 1 teaspoon thyme pairs well with chicken
For the Crust
- 2 sheets pie crust store-bought or homemade, chilled
Instructions
Making the Turnovers
- In a skillet, cook your chicken and vegetables over medium heat until tender, then stir in cream and seasonings until well combined. Aim for a creamy texture, about 5-7 minutes.
- On a floured surface, roll out the chilled pie crust until it reaches about ¼ inch thick. Cut it into squares of approximately 4x4 inches.
- Spoon a generous tablespoon of the filling onto one half of each dough square. Fold the dough over to create a pocket, sealing the edges with a fork to prevent leaks.
- Arrange the turnovers on a baking sheet lined with parchment paper. Brush the tops with egg wash for a golden finish, then bake in a preheated oven at 375°F for 25-30 minutes until golden brown.
- Let the turnovers cool for about 5 minutes before serving to allow the filling to set. Enjoy warm!
Nutrition
Serving: 1turnoverCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 50mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 2mg
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