CHICKEN POT PIE TURNOVERS
Provided by Melissa d'Arabian : Food Network
Time 1h25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Melt the butter in a large saute pan over medium heat. Cook the onions, carrots, and celery with salt and pepper, to taste, until the carrots soften, about 10 minutes. Add the garlic and thyme and cook for an additional minute, stirring frequently. Add the flour and cook off the raw flavor, about 1 minute more. Turn up the heat to medium-high and deglaze the pan with the wine. Whisk in the stock and Dijon mustard. Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 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 (cut once horizontally and once vertically). Gently roll out each square, increasing the size of the square by about 20 percent. Place the squares on a baking sheet and spoon the chicken mixture in the center. Fold the squares diagonally to create triangles. Pinch the edges together to create turnovers (use a little water if needed to bind). Press the edges with a fork to create a decorative border. Whisk the egg with a splash of water and brush the turnovers with the egg wash. Cut a small slit in the top to allow the steam to escape during baking. Bake the turnovers until golden brown, about 30 minutes. Let cool at least 10 minutes before serving as the insides will be very hot.
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Veronica torgbenu
[email protected]These turnovers were easy to make and tasted great. I will definitely be making them again.
Lily Thompson
[email protected]I made these turnovers for a potluck and they were a huge hit. Everyone loved them!
KD Chad
[email protected]These turnovers were a great way to use up leftover chicken. I also added some vegetables to the filling, and they turned out really well.
Alim Uddin
[email protected]I'm not a big fan of chicken pot pie, but these turnovers were surprisingly good. The filling was creamy and flavorful, and the crust was nice and flaky.
Beckie Samuels
[email protected]These turnovers were delicious! I made them for my family and they loved them. The recipe was easy to follow and the turnovers turned out perfectly.
alinawaz Jiskani
[email protected]I had a lot of trouble getting the turnovers to seal properly. They ended up leaking a bit in the oven.
Khaotic Alcoholic
[email protected]These turnovers were a little bit too greasy for my taste. I think I would have preferred a baked version.
Shahab Arif
[email protected]I've made chicken pot pie many times before, but this recipe is by far the best. The turnovers are so much easier to eat than traditional pot pie, and they're just as delicious.
Whitney Hallford
[email protected]These turnovers were a huge hit at my party! Everyone raved about how delicious they were. I will definitely be making them again.
Roger Fiend
[email protected]I love how easy these chicken pot pie turnovers are to make. I was able to whip up a batch in no time, and they turned out perfectly. The filling was creamy and flavorful, and the crust was flaky and golden brown.