Chicken Pot Pie Turnovers

Name: Chicken Pot Pie Turnovers
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 carrot, chopped; 1 stalk celery, chopped; 237 milliliters chicken stock; 1 teaspoon Dijon mustard; 2 teaspoons dried thyme; 1 egg; 1 Tbsp flour, plus more for dusting; 2 cloves garlic, minced; 4 servings Kosher salt and freshly ground black pepper; 1 onion, chopped; 118 milliliters frozen peas; 1 sheet frozen puff pastry, thawed; 355 milliliters cubed or shredded cooked chicken; 118 milliliters white wine

Chicken Pot Pie Turnovers might be just the main course you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 21g of protein, 34g of fat, and a total of 567 calories. Head to the store and pick up puff pastry, kosher salt and pepper, celery, and a few other things to make it today. To use up the puff pas

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Salt And Pepper

Carrot

Butter

Celery

Onion

Equipment you will use

Frying Pan

Add the garlic and thyme and cook for an additional minute, stirring frequently.

Ingredients you will need

Garlic

Thyme

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.

Ingredients you will need

All Purpose Flour

Wine

Equipment you will use

Frying Pan

Whisk in the stock and Dijon mustard.

Ingredients you will need

Dijon Mustard

Stock

Equipment you will use

Whisk

Add the peas and chicken and cook on a very low simmer until the sauce thickens up into a gravy, 5 to 10 minutes.

Ingredients you will need

Whole Chicken

Gravy

Sauce

Peas

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.

Ingredients you will need

Pastry Dough

Roll

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.

Ingredients you will need

Whole Chicken

Water