You’ll love these Chicken Pot Pie Turnovers that you can eat with your hands. Several shortcuts make them super easy to make and they have a fabulously creamy filling.

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Chicken Pot Pie Turnovers

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You’ll love these Chicken Pot Pie Turnovers that you can eat with your hands. Several shortcuts make them super easy to make.

• Author: Chef Lora

Ingredients

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• 1/3 cup butter
• 1 small yellow onion, diced
• 1 stalk celery, diced
• 1 carrot, peeled, cut in half lengthwise and thinly sliced
• 1/3 cup flour
• 3/4 cup chicken broth
• 1 cup half and half
• 2 ounces cream cheese, softened
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 2 cups diced or shredded cooked chicken or turkey
• 3/4 cup frozen peas, defrosted
• 1 package refrigerated pie crusts
• 1 egg white
• 1 tablespoon milk

Instructions

1. In a large skillet melt butter over medium heat. Add onion, celery, and carrot and cook 4 to 5 minutes.
2. Sprinkle flour on top of onion mixture. Cook and stir for 1 minute.
3. Gradually whisk in chicken broth and half-and-half.
4. Add cream cheese, breaking it apart with a wooden spoon so that it melts and blends into the sauce. Cook until bubbling and thickened, about 1 to 2 minutes.
5. Add salt, garlic powder, thyme, and pepper.
6. Stir in chicken and peas. Remove from heat.
7. Preheat oven to 400 degrees and spray a baking sheet with cooking spray.
8. Unroll piecrusts and use a rolling pin to roll them slightly thinner. You want to be able to cut 4 circles out of each pie crust.
9. Use a bowl that's approximately 5 to 6 inches across to cut a total of 8 circles. Roll the scraps together and cut 2 more circles.
10. Place filling(as much as you can and still be able to fold over the dough and seal it) on one side of a circle of dough.
11. In a small bowl, whisk together egg white and milk. Use your finger or a small pastry brush to wet the edges of the dough with egg wash so that they will stick together. Fold dough over, pressing to seal edges. Crimp around edges with a fork.
12. Repeat with remaining dough circles. Place on prepared baking sheet and brush tops with egg wash.
13. Place in oven and bake for 15 to 17 minutes.

Notes

Makes 10 Turnovers.

Nutrition

• Calories: 429kcal
• Sugar: 3g
• Protein: 15g